Traditionally this Andhra Tomato pickle is made with sun dried tomatoes and it is very easy to prepare and instant and best served with rice. This is a popular Andhra tomato pickle recipe or nilava tomato pachadi recipe is an excellent variation of regularly made Tomato Pickle. The most common spices used in the Tomato nilava pachadi is Asafoetida, red chilli powder, turmeric and fenugreek with sourness of ripe tomatoes. Here is the step by step method of preparing Andhra style Tomato nilava pachadi.
2 Next morning, squeeze out entire liquid from each piece and spread the tomato pieces over a cloth and sun dry. Sun dry the pieces till they are completely dry with no trace of rawness. This usually takes 3-4 days of good sunshine. Every evening, remove the cloth containing the tomato pieces, place indoors and next day again place back the cloth containing the tomato pieces to sun dry.
3 Pour the liquid in a very wide (shallow) vessel. Add tamarind and allow to sun dry. This could take at least 4 days of good sunshine. The liquid will thicken. Every evening, remove the tomato liquid and place indoors, place back again the next day morning to sun dry.
4 Once the tomatoes and liquid are sun-dried, combine the dried tomatoes pieces with the sun dried liquid and leave overnight, covered.
5 Next morning, blend this to a slightly coarse paste. Add red chilli powder, methi powder, roasted mustard powder and combine.
6 Heat oil in a vessel. It should not be too hot. Once hot, turn off heat. Add asafoetida and leave for 10 to 15 secs in the oil. Be careful not to burn the hing. Now add this asafoetida infused oil to the tomato mixture and combine.
7 Cool and store in an airtight bottle. Refrigerate.
If you want to know about more Indian recipes, you can visit my other blog on Indian Recipes.
Want to know about how to make Tomato Pappu, then read my article on making Tomato Pappu
Ingredients required :
- 2 kg tomatoes, wash, dry and slice
- 50 gms of tamarind
- 1/2 tsp of turmeric powder
- 3 tbsps of red chilli powder ( adjust )
- 1 tsp dry roasted methi powder
- 1 tbsp mustard seeds, dry roast till they splutter, cool and make powder
- 3 tbsps salt
- 1/2 tsp hing/asafoetida
- 6 tbsps oil
Step by step method to prepare tomato nilava pachadi:
1 Slice each tomato into 6 pieces. Add salt and turmeric powder, combine and place lid. Leave aside overnight.2 Next morning, squeeze out entire liquid from each piece and spread the tomato pieces over a cloth and sun dry. Sun dry the pieces till they are completely dry with no trace of rawness. This usually takes 3-4 days of good sunshine. Every evening, remove the cloth containing the tomato pieces, place indoors and next day again place back the cloth containing the tomato pieces to sun dry.
3 Pour the liquid in a very wide (shallow) vessel. Add tamarind and allow to sun dry. This could take at least 4 days of good sunshine. The liquid will thicken. Every evening, remove the tomato liquid and place indoors, place back again the next day morning to sun dry.
4 Once the tomatoes and liquid are sun-dried, combine the dried tomatoes pieces with the sun dried liquid and leave overnight, covered.
5 Next morning, blend this to a slightly coarse paste. Add red chilli powder, methi powder, roasted mustard powder and combine.
6 Heat oil in a vessel. It should not be too hot. Once hot, turn off heat. Add asafoetida and leave for 10 to 15 secs in the oil. Be careful not to burn the hing. Now add this asafoetida infused oil to the tomato mixture and combine.
7 Cool and store in an airtight bottle. Refrigerate.
If you want to know about more Indian recipes, you can visit my other blog on Indian Recipes.
Want to know about how to make Tomato Pappu, then read my article on making Tomato Pappu
No comments:
Post a Comment