Wednesday, October 6, 2010

Tomato Nilava Pachadi (Tomato Pickle)

What I used:

Tomatoes : 3 lbs
Tamarind : 1 lemon sized
Ginger garlic paste : 1 tbsp
Red Chilli Powder : 1/2 cup or as required
Salt : as required : 1/3 cup or as required
Mustard seeds powder : 1 tsp
Mustard seeds : 1 tsp
Cumin seeds : 1 tsp
Oil : 3/4 cup
Curry leaves : a few
Red chillies : 2  to 3 broken into bits
Asafoetida : a big pinch
Turmeric powder : 1/4 tsp

How I did:
  • Wash tomatoes and wipe them dry. Chop them into medium sized cubes.
  • Heat 4 tbs of oil in a kadai on medium flame, add chopped tomatoes, tamarind and turmeric powder to it.
  • Cook covered until the tomatoes are completely cooked.  Add some salt and cook uncovered until all the water is evaporated and mixture starts leaving the kadai.  Switch off the stove.
  • In a pan heat the rest of the oil and add the tadka (asafoetida, mustard seeds, cumin seeds, ginger garlic paste, curry leaves and red chillies)
  • When the seeds splutter switch off the stove and pour into the tomato mixture.
  • Mix thoroughly.  When the mixture is completely cooled, add red chilli powder, mustard powder and any salt if required.
  • Store in an air tight container. Refrigerate for longer shelf life.
Sending this recipe to Nivedita's  "Complete My Thali( CMT ) - PICKLE" event started by Jagruti


    1. Gosh vasavi!! the pickle looks so good. The andhra tomato pickle is my all time favourite. Just loved it

    2. hey u have an awesome collection of recipes ..congrats!

    3. wow..what a vibrant color Vasavi...YUmmy pickle ..

    4. Irresistible and tongue tickling pickle..

    5. Very tempting pickle....nice color

    6. Yummy .... Vasavi,you can send this to

    7. Am drooling this pickle

    8. Looks yumm vasavi, mouthwatering click....



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