Tomato pachadi recipe, a simple, instant, tasty and best Homemade tomato pickle preparation. This Instant Tomato Pachadi is another variation of Tomato pickle with garlic in it and made using a slightly different method. I am surrounded by a lot of friends absolutely love their food. It is spicy and so full of flavor that it makes me want to eat more and more.
- Tomatoes – 1 KG
- Tamarind – a small piece
- Garlic – 10 pods
- Oil – 1/4 cup plus 3 TBSP (sesame oil)
- Turmeric powder – 1 TSP
- Red Chili Powder – 4 – 5 TBSP
- Mustard seeds – 1/2 TBSP
- Fenugreek Seeds – 1/2 TBSP
- Asafetida – 1/2 tsp
- Salt – to taste
Wash and slice the tomatoes
Wash the tomatoes and slice them into slightly thin long pieces and Set aside.
Fry the Tomato in oil
Firstly, in a large kadai heat the oil and add chopped tomatoes.
Cover the tomatoes and simmer for 10-15 minutes
Now cover and simmer for 10-15 minutes. After 10-15 minutes, tomatoes have cooked completely turning soft and mushy.
Add tamarind extract and mix well tomato pachadi
Add in tamarind extract and mix well and adjust the amount of tamarind based on tanginess of tomatoes. Now the mixture has turned thick and saute till oil is released from sides.
Heat methi and mustard seeds.
In another pan, dry roast 1 tbsp methi and 1 tbsp mustard seeds.
crush the methi and mustard seeds into fine powder
Transfer to a mixer jar and crush into fine powder.
Add the prepared methi-mustard powder over cooked tomato pachadi
Add the prepared methi-mustard powder over cooked tomato and also add ½ tsp turmeric, 1½ tbsp chilli powder, 1 tsp salt. Saute on low flame till the spices get cooked well.
Now prepare the tempering
Now prepare the tempering, heat 2 tsp oil, add in 1 tsp mustard seeds and pinch of hing, add 5 cloves of garlic, 1 dried red chilli and a few curry leaves.
Pour the tempering over tomato pickle and mix well
Pour the tempering over tomato pickle and mix well. Finally, serve tomato pickles along with rice or paratha