Andhra tomato pickle known as nilava pachadi is made with sun dried tomato chunks.
Fort those living in high rise buildings or in places without much sunshine, this method of preparing tomato pickle is easy to follow.
The pickle tastes tangy, hot and sour with flavours of methi and garlic. Theamount of red chili powder, fenugreek seeds powder to be used depends on the type of tomatoes.
If the tomatoes are tangy, one can just skip using tamarind and reduce the levels of red chili and fenugreek powders.
Preparation time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Ingredients (240 ml cup used)
* 500 Grams chopped tomatoes
* 6 tbsp red chili pow (to suit your taste)
* 1 tsp turmeric pow
* 80 grams tamarind (to suit your taste, discard the pulp)
* � to 1 tbsp methi seeds (fenugreek)
* 1 tsp mustard seeds (optional)
* 2 tbsp oil for frying tomatoes
* Salt as needed
Tomatoes - 1 Kg
Soy Flakes On Nuggets- 1 Cup Or 100 Gms
Red Chilli Powder- 1 Cup Turmeric- 1 Tsp
Seasoning- Rai, Jeera, Mustard And Red Chilli
Salt - 1 Cup
To Taste Oil- 1 Cup
Method Fry Soy Flakes In Oil.
If Soy Chunks Are Used, Deep Fry In Oil And Keep Aside.
Take Tomatoes And Cut Them Into Pieces. Take Oil In A Pan Add Seasoning, To This Add Tomatoes And Fry. When Done Add Soy Flakes Or Chunks.Remove From Fire, Add Red Chilli Powder, Turmeric And Salt. Note- Sprinkle Lemon Juice For More Taste Tastes Good With Rice, Roti Or As A Side Dish For Tiffins.
By- Ms Bharathi Kaza