September 17, 2016

Tomato Pachadi - Instant Pickle

Telugu people are fond of 'Pickles'. Almost in every Telugu families you will find one pickle as side dish in their main menu. Especially in Andhra it's a compulsion.They do experiments in 'Pickles making' and invent new recipes too:).Today I am sharing one of the best tasty,sweet,tangy and little bit spicy" Tomato pachadi" made with fresh Tomatoes.You can make this pachadi in short span of time with minimal ingredients. Pinch of asafoetida,Red chillies and Red chilli powder, methi and mustard powder gives extra taste and flavour to this tomato pachadi. This Tomato Pachadi goes well with hot steamed rice and tiffins like Idli, dosha, pongal and roti. Let us learn how to make Tomato Pachadi.
Ingredients :
Tomatoes                                              :        1 kg
Salt                                                        :        3-4 table spoons
Red Chilli Powder                                 :         3-4 table spoons
Methi and Rai Powder                          :          3 table spoons
Oil                                                         :           5-6  table spoons
Red Chillies                                          :           6-7 tear and de-seeded
Asafoetida                                            :            1 table spoon
Mustard Seeds                                     :            1 table spoon

Procedure :
1. Wash the tomatoes thoroughly and slice them into thin cube 
     sized pieces, keep aside.
2. Heat a pan, add 1 table spoon mustard seeds, 2 table spoons
    of Methi (menthulu) seeds,fry them separately till it turns golden 
    brown colour. Nice aroma comes out at this moment.Turn off the 
    flame and allow it to cool. Grind them into a fine powder.
3. Heat 3 table spoons of oil in a wide thick bottomed vessel, 
    add tomato pieces and cook them till tomato pieces become 
    soft and mushy up to 20 minuites. At the end of process mash 
    the tomatoes lightly with a ladle. It should be like a thick and 
    loose consitstency like a sauce. Turn off the flame.
4. Now add salt, Red chilli powder and Methi -Rai powder to the 
    mashed tomato mixture. Mix well.
5. Heat 3 table spoons of oil, once hot, add mustard seeds and 
    allow to splutter. Then add tear and de -seeded red chilli pieces 
    and fry them for few seconds till chilli pieces become crispy. Add 
    asafoetida powder before turning off the flame.You will find nice 
    aroma from the dish, now turn off flame and allow it to cool
    for 2 minuites before adding to tomato mixture.
6. Cool the pachadi completely and transfer it into a serving vessel. 
    It can be stored at room temperature for only 48 hours. You can 
    store this in the fridge upto one week. But check the salt level, 
    and if required add more depending the sourness of tomatoes.

          Hot Instant Tomato Pachadi is ready to serve!! Serve it hot with 
    hot steamed rice,any dal and ghee.


  1. Looks delicious and beautiful click. Nice recipe. Thanks for sharing..

    1. Thank you Deepa !! This is one of my favourite pickle.You too try it once and leave your feedback.


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