Tomato Nilava Pachadi | Andhra Tomato Pickle
Tomato Nilava Pachadi is a tangy, spicy tomato pickle made in Andhra Pradesh and Telangana that can be preserved at room temperature for a few months. It is served with Idlis, Dosa, or then rice.
Ingredients
- 1/2 Kg Firm Red Tomatoes (About 5 Large Ones)
- 25 gms Tamarind, Chintapandu (~ 2" ball); See Notes
- 25 gms Chilli Powder (1/4 Cup)
- 1/4 tsp Turmeric Powder
- 1.5 tbsp Salt
- 2 tbsp Oil
To Powder
- 2 tsp Mustard Seeds (10 gms)
- 1 tsp Fenugreek Seeds (5 gms)
For Tempering:
- 1/4 Cup Sesame Oil, Nuvvula Nune
- 1/2 tsp Mustard Seeds, Avalu
- 4 Red Chillies, Endu Mirapakaya
- 1/2 tsp Asafoetida, Hing, Inguva
Instructions
Making the Spice Powder
- Over medium heat, dry roast the fenugreek seeds till they start to change colour and become aromatic. Transfer into a plate.
- Over medium heat, dry roast the mustard seeds till they start to crackle. Add to the roasted fenugreek seeds.
- Let the roasted seeds cool completely and then powder them.
Cooking the Tomato
- Chop the tomatoes into 1/2" pieces.
- In a large pan, over medium flame, heat 3 tbsp of sesame oil.
- Add the tomatoes pieces and stir-fry occasionally.
- Once the tomato pieces soften a bit, add the tamarind.
- Over medium heat, let the tomato and tamarind cook till the tomato pieces are completely stewed. Stir every 2 or 2 minutes.
- Take off the heat and the let the cooked tomato-tamarind mix cool completely.
- When the mix is cool, grind to a coarse paste.
Getting the Tempering Ready
- Over medium flame, heat 1/4 cup oil.
- Add 1/2 tsp mustard seeds and wait till they crackle.
- Add the red chillies and asafoetida.
- Turn off the heat and let the oil cool to room temperature.
Mixing the Tomato Pickle
- To a large enough bowl, mix the chilli powder, turmeric, salt, and mustard+fenugreek powder.
- Add the ground tomato paste and mix well.
- Add the cool, tempering with all the oil and mix well.
- Store in an air-tight and dry glass bottle.
Notes
I used old tamarind (dark brown in colour) which is quite tangy. If you are using new tamarind (lighter brown in colour), reduce the quantity a bit because otherwise the pachadi will have a slightly sweeter overtone.