In many Telugu speaking homes you will find that most culinary conversations center around pickle making, chutney recipes and more. An easy tomato pickle prepared in Andhra style that is “not a long lasting” pickle. Yes, it has a very short shelf life i.e two days at room temperature but can be refrigerated for a week. Whenever I make this pachadi, it does not last us more than 4 or 5 days.
An Andhra tomato pickle recipe that couldn’t get any simpler. You will find a hint of asafoetida and is moderately spiced with a mix of dry green chilis and red chilli powder.
Andhra Tomato Pickle Recipe
Prepare time: 15 min
Cook: 60 min
Serves: 10 people
- Tomatoes-1kg,wash,cut into each half
- For Tempering
- Cumin seeds-1tbsp
- Mustard seeds-1tbsp
- Turmeric powder-3tbsp
- Garlic cloves-5 piece
- Green chillies
- Curry leaves-5-6 strings
- Red chilly powder-2 tbsp
- Groundnut Dry powder-1 small cup
Method for making Andhra style Tomato Pachadi:
1: Wash the tomatoes and slice them into slightly thin long pieces. Set aside.
2: Heat 50 ml oil in a large vessel, Once hot, add ½ tbsp cumin seeds along with crushed garlic cloves along with turmeric powder in to the oil. Add sliced tomatoes into the pan and let it cook for 10mins till the tomatoes are cooked properly.
3: Once the tomatoes are cooker properly, let it cool down for some time. Grind the cooked Tomatoes in Grinder till it becomes into fine paste and add Ground nut powder into the paste.
4: Heat 150 ml oil in a separate pan. For Tempering add 1/2 tbsp of cumin and mustard seeds and allow it to splutter. Add 5-6 curry leaves and 1/1 tbsp of turmeric powder for colour in the dish. Now add the tomato paste into the tempering/
5: Your Delicious Tomato Andhra Style Pachadi is ready .
6: Serve it with Dosa/idli/pongal or Rice.