Friday, August 31, 2007

Tomato Pachchadi


Its been long time I had some fresh pickles. Being an Andhrite ,I love to have pickles once in a while.This version of tomato pachchadi is more like a pickle with longer shelf life and it is almost instant with very little salt and other spices compared to the normal pickle.

Ingredinets:
2 large tomatoes
thick tamarind juice 1 tbsp
turmeric a big pinch
salt 1 tsp
oil 2 tsps
For popu ->
red chilly powder 1 tsp,
fenugreek seeds 1/4 tsp,
mustard seeds -1/2 tsp
cumin seeds - 1/4 tsp
1/4 tsp asfoetida or hing

Method:
Take a wide pan and heat with a tsp oil.Add chopped tomatoes,salt and turmeric. Once toamtoes are cooked to a dry soft thick paste ,add thick tamarind juice and let cook till the mixture again turns to a thick soft and dry paste. Meanwhile,in a tadka pan heat one tsp oil and add mustard ,cumin,fenugreek and when mustard seeds splutter add hing to smeel a nice aroma.At this stage add 1 tsp red chilly powder and stir well for 30 secs making sure not to burn the chilly powder. Add this to the cooked tomato paste and stir well.This pachchadi can be served with rice or chapati . This pachchadi can be sored for more than a week

2 comments:

  1. Hi Madhavi,
    This is my first time here at your blog.Nice recipes u have here.Was here thru swapna's blog.Yummy tomato pickle.I am from Andhra too(W.G.dist).My husband native is vizag.
    Thanks for sharing mouth watering pickle.
    Madhuri

    ReplyDelete
  2. Hi Madhuri!
    thanks for visiting my blog and also for the compliments. Good to meet another Andhrite.My parents are from W.G district. SO, my cooking also reflects W.G cooking most of the time.

    ReplyDelete

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