Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, tomato pachadi (tomato pickle). It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Tomato Pachadi (Tomato pickle) is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Tomato Pachadi (Tomato pickle) is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have tomato pachadi (tomato pickle) using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Tomato Pachadi (Tomato pickle):
- Make ready For preparation :
- Take 4 Medium sized tomatoes
- Take 2 tbsps Chilli powder
- Prepare 1.5 tbsps Salt
- Take 1 tbsp Fenugreek seed powder
- Get 4 tbsps Vegetable oil
- Prepare For Garnishing :
- Take 1 tbsp Mustard seeds
- Make ready 2 Red chilli
- Prepare 1/4 tsp Hing
- Get 4 tbsps Sesame seed oil (optional)/ vegetable oil
Tomato Pachadi (Tomato pickle) When you have sudden guests at home and you want to make a tasty dish for them, here is the perfect and a quick recipe. Please try it and share your thoughts in the comments section. Any light flavored oil like vegetable or canola can be used instead of peanut/ sesame oil. Make sure to taste the concentrate before placing in the fridge.
Steps 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.
Few more pickle recipes to try. Green tomato pachadi; Instant mango pickle; Sri Lankan eggplant pickle (Wambatu moju) Sandwich with guacamole or avocados Slather a layer of tomato pickle on toasted multi-grain or whole wheat bread, line up thinly sliced avocado on top, optionally sprinkle with salt & pepper on the avocados, seal with another slice and enjoy or Slather tomato pickle on one slice and guacamole on the other, put them together and enjoy! Nilava Pachadi is a chutney that stays fresh for a long while (sometimes even a year). Gongura Pachadi is one such pickle and today I present yet another Andhra favourite called Tomato Nilava Pachadi. The characteristic of such pachadis is the amount of oil that we use in them (as compared to eat-immediately pachadis).
So that is going to wrap it up for this special food tomato pachadi (tomato pickle) recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
