Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, tomato pachadi (tomato pickle). One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
finally, serve tomato pickle along with rice, idli or dosa. Subscribe to our Youtube ChannelClick here to Subscribe our Youtube Channel and stay updated with our latest video recipes. Tomato pickle recipe made with ripe tomatoes, spices, curry leaves & oil.
Tomato Pachadi (Tomato pickle) is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Tomato Pachadi (Tomato pickle) is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have tomato pachadi (tomato pickle) using 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Tomato Pachadi (Tomato pickle):
- Prepare For preparation :
- Get 4 Medium sized tomatoes
- Take 2 tbsps Chilli powder
- Make ready 1.5 tbsps Salt
- Make ready 1 tbsp Fenugreek seed powder
- Take 4 tbsps Vegetable oil
- Prepare For Garnishing :
- Prepare 1 tbsp Mustard seeds
- Make ready 2 Red chilli
- Get 1/4 tsp Hing
- Take 4 tbsps Sesame seed oil (optional)/ vegetable oil
Tomato pickle recipe is a south indian style kind of pickle recipe made using chopped tomatoes which can be made instantly and quickly and stored. South India is very popular in pickle making and the kinds of pickles that are made range from instant pachadi to long time storage pickles that last for at. Quick tomato pickle rasam Stir in some tomato pickle into cooked dal, add water to adjust consistency. Bring to gentle boil, garnish with cilantro.
Instructions to make Tomato Pachadi (Tomato pickle):
- Dry roast fenugreek seeds till they turn golden brown. Make a fine powder of the seeds and keep it aside.
- Heat a pan. Add 4 tbsps of vegetable oil. Allow the oil to heat. Cut 4 medium sized tomatoes to small chunks. Add these tomatoes to the pan.
- Do not cover the pan with lid as the tomatoes needs to be fried. Mix the tomatoes once in a while. Please don't smash tomatoes in this process.
- Once the oil oozes out from tomatoes, turn off the stove and keep it aside for cooling.
- Once the fried tomatoes are moderately cool, add fenugreek seed powder, salt and chill powder as per the measurements in ingredients section.
- Now take a small pan and heat it. Add 4 tbsps of sesame seed oil/ vegetable oil and allow it to heat. Then, add mustard seeds, red chillies and Hing.
- Once the Garnishing ingredients are fried, add it to the fried tomato we already prepared. Mix it well and the pickle (pachadi) is ready to eat.
- This pickle will remain fresh for 2 days in the room temperature and 4-5 days in the fridge.
- Enjoy the pickle with hot rice and ghee.
I am a super-fan of tomato pachadi. My mom used to make this in bulk, so I would never run out of the supply 🙂 I am also in. Tomato pickle- A very delicious Instant tomato pickle from Andhra Pradesh which goes well with Idli, Dosa,Chapati and Rice. Tomato pickle is a tangy delicious pickle from the Indian state Andhra Pradesh. There are so many versions of making this Delicious tomato pickle with little variation of.
So that’s going to wrap this up for this exceptional food tomato pachadi (tomato pickle) recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
