Learn how to make Spicy Tomato Pickle only on Variety Vantalu.
Today, learn how to cook traditional tomato pickle/ tomato pachadi. It is prepared by cooking ripe tomatoes and spicies. Enjoy it with rice, roti or paratha.
Ingredients:
1 kg ( 10 medium sized) tomatoes - టమోటా
15 dry red chillies - ఎండు మిరప కాయ
5 green chilies (or use more for a spicier version) - పచ్చిమిర్చి
1 1/2 to 2 tsp salt or to taste - ఉప్పు
4 tsp packed tamarind - చింతపండు
125 ml (1/2 cup) sesame (til) oil - నువ్వుల నూనె
1 tsp mustard seeds - ఆవాల
1 1/4 tsp asafoetida, divinded - ఇంగువ
1 1/2 tsp turmeric - పసుపు
1 tsp fenugreek seeds (methi) (dry roasted for a few seconds and crushed) - మెంతులు
Method:
- Wash tomatoes and cut into halves. Remove the eyes of the tomatoes.
- Place the tomatoes in a sauce pan and cook covered without any water until the skin starts to peel. Peel off the skin and place in a food processor or blender and grind to a puree. With the help of a soup strainer remove the seeds and keep aside.
- In the food processor or blender, place the red chili, green chili, 1/2 tsp salt and tamarind along with this tomato paste and blend again.
- In a heavy bottomed wok or kadhai, heat til oil and add mustard seeds. When they pop add 1/2 tsp asafetida or hing, turmeric powder and the ground paste and allow to cook on low heat, stirring in between so that it does not stick to the bottom of the wok or pan.
- When the pickle starts leaving oil add the roasted and crushed methi seeds and the remaining asafetida and salt.
- Allow to cool and place in an airtight container. Store in the refrigerator.
- P.S This pickle has a tendency to splutter and splash while cooking making it a messy affair. Using a thick bottomed vessel or pan and wearing gloves can help!
Today, learn how to cook traditional tomato pickle/ tomato pachadi. It is prepared by cooking ripe tomatoes and spicies. Enjoy it with rice, roti or paratha.
Ingredients:
1 kg ( 10 medium sized) tomatoes - టమోటా
15 dry red chillies - ఎండు మిరప కాయ
5 green chilies (or use more for a spicier version) - పచ్చిమిర్చి
1 1/2 to 2 tsp salt or to taste - ఉప్పు
4 tsp packed tamarind - చింతపండు
125 ml (1/2 cup) sesame (til) oil - నువ్వుల నూనె
1 tsp mustard seeds - ఆవాల
1 1/4 tsp asafoetida, divinded - ఇంగువ
1 1/2 tsp turmeric - పసుపు
1 tsp fenugreek seeds (methi) (dry roasted for a few seconds and crushed) - మెంతులు
Method:
- Wash tomatoes and cut into halves. Remove the eyes of the tomatoes.
- Place the tomatoes in a sauce pan and cook covered without any water until the skin starts to peel. Peel off the skin and place in a food processor or blender and grind to a puree. With the help of a soup strainer remove the seeds and keep aside.
- In the food processor or blender, place the red chili, green chili, 1/2 tsp salt and tamarind along with this tomato paste and blend again.
- In a heavy bottomed wok or kadhai, heat til oil and add mustard seeds. When they pop add 1/2 tsp asafetida or hing, turmeric powder and the ground paste and allow to cook on low heat, stirring in between so that it does not stick to the bottom of the wok or pan.
- When the pickle starts leaving oil add the roasted and crushed methi seeds and the remaining asafetida and salt.
- Allow to cool and place in an airtight container. Store in the refrigerator.
- P.S This pickle has a tendency to splutter and splash while cooking making it a messy affair. Using a thick bottomed vessel or pan and wearing gloves can help!
Category
🛠️
Lifestyle