Tomato nilava pachhadi

on

 

TOMATO NILVA PACHHADI


Tomato nilva pachhadi also known as tomato ooragya/avakaya is actually prepared using raw tomatoes. Tomato nilava pachhadi is prepared in different methods in different regions. In some regions they use ripe tomatoes where as in some other regions they cook the tomatoes and make them into a paste and prepare the pachhadi. The recipe below takes almost 3 days to prepare and this is the traditional way of preparing it.


The generous amounts of oil and salt we add prevent the pickel from catching mold, the tamarind will improve the shelf life of the pickel. This pickel stays good for a year if stored in a glass jar.




INGREDIENTS:

  • I kg raw tomatoes 

  • 1/4th kg tamarind

  • 1/4th kg oil

  • 3 garlic bulbs

  • 3 inches ginger

  • 4 cups red chili powder

  • 2 cups salt

  • ½ cup turmeric

  • ½ cup fenugreek powder


INSTRUCTIONS:

  1. Wash all the tomatoes,clean them with a cloth and cut them into 4 quadrant pieces.

  2. Take a big bowl, add the cut tomato pieces,1 cup salt, ½ cup turmeric and mix the pieces thoroughly.

  3. Cover the bowl with a lid, then with a piece of cloth and keep it aside for 2 days.

  4. Keep mixing the pieces once every day.

  5. On the third day separate the tomato pieces, spread them on a worn out cotton saree or any cotton cloth under the sun for at least 4-5 hrs.

  6. In the meanwhile soak the ¼ kg tamarind in the leftover juice.

  7. In a mixer jar add the soaked tamarind, 3 inches ginger(chopped),and grind them into a paste.

  8. Transfer the paste into a besan, add 4 cups red chili powder,1 cup salt, ½ cup fenugreek powder and mix it thoroughly.

  9. Now add the sun dried tomatoes to the tamarind paste and keep it aside.

  10. Switch on the stove, place a kadai on it and add ¼ kg oil(approx 2 cups).

  11. While the oil is getting hot, peel 3 garlic bulbs, grind them into a coarse paste and keep it ready.

  12. Once the is hot enough add 2 tbsp of mustard seeds, ground garlic paste, let it fry for 2 min and switch off the stove.

  13. Once the oil is cooled down add the oil to the already prepared mixture.

  14. Now transfer the pickel into a glass jar and pour extra oil on top and then cover it with a lid.

  15. Tomato nilva pachhidi is ready to be served after a day. It is best served with rice and ghee.

Comments

Post a Comment