TOMATO PACHADI

Easy to make tomato pickle in Andhra style 

INGREDIENTS

TOMATOES: 250 GRAMS (ROUGHLY CHOPPED)
OIL: 75 GRAMS
TAMARIND: 40 GRAMS
CHILI POWDER (RED): 50 GRAMS
SALT: 50 GRAMS
MUSTARD SEEDS: 1 tbsp
ASAFOETIDA: 1 tbsp OR ACCORDING TO YOUR TASTE
MENTHULU (FENUGREEK): 1 tbsp
GARLIC CLOVES: 20 

METHOD

• Heat oil in a kadai/ pan, add chopped tomatoes to it and cook till tomatoes are smashed and oil floats. Off the stove, add tamarind, salt, stir it and let it rest for 1 1/2 hours.

• In a dry pan roast menthulu and mustard seeds. Grind them into powder. Add garlic cloves and grind them roughly on speed 1.

• Grind the tomato mix in to a fine paste.

• Temper mustard seeds, bengal gram, black gram and curry leaves (optional), off the stove and add asafoetida. Add chili powder, prepared masala powder, tempered seeds to the tomato paste and mix it completely with out lumps.

SUGGESTIONS

• I have used solid asafoetida, so i fried it in oil and grounded it along with mustard seeds mix.
• Once you mix everything, taste it and check the salt and spiciness. If required add salt and chili powder as required.