Traditionally this andhra tomato pickle is made with sun dried tomatoes it is easy, instant and best served with rice. Sun Dried Tomato Pickle is a popular Andhra Tomato pickle or nilava tomato pachadi recipe. Traditionally prepared, this Andhra tomato pickle is made with sun dried tomatoes, easy to prepare, instant and best served with rice. This is an excellent variation of the regularly made tomato pickle.
Generally for an Indian food lover, a meal is incomplete without pickle or any fresh chutney. Pickle is quintessential for any meal especially a South Indian course meal. There are a variety of Indian pickle are are widely available or can be prepared with various ingredients. Pickling is also one of those magical preservation methods that extends the food’s shelf life but also take its flavors around the world.
Recipe: Sun Dried Tomato Pickle
- Tamarind - 15 gms
- Water - ½ cup
- Sun Dried Tomato - 1 cup
- Oil - 2 tsp
- Mustard seeds - ½ tsp
- Cumin seeds - ½ tsp
- Curry leaves - 1 sprig
- Asafoetida - 1 pinch
- Red Chilli powder - 1 tsp
- Kasuri Methi - 1-2 pinch
- Mustard seeds powder - ¼ tsp
- Turmeric powder - ¼ tsp
- Salt - to taste
- Take a pan, add tamarind, water and boil for 2-3 mins.
- Transfer into mixie jar, allow to rest and blend.
- Add sun dried tomatoes and blend again.
- Heat oil in a pan, add mustard seeds, cumin seeds, curry leaves, asafetida, red chilli powder and sauté.
- Add slightly roasted and crushed kasuri methi, mustard seeds powder, turmeric powder, salt, tamarind and sun dried tomato mixture and mix well.
- The sun dried tomato pickle is ready to serve.
Sun Dried Tomato pickle is absolutely flavorful, has a unique taste of its own, looks colourful and zesty. Generally a variety of fiery pickles as they easily awaken up the blandest of the dishes and makes the food delicious and palatable. The taste of this spicy pickle is exceptionally exotic with loads of flavors that give a super punch to the taste buds. There are a variety of foods in Indian cuisine that are pickled such as Green Mangoes, Gooseberries (amla), lemons, tomatoes are the common foods that are pickled in Indian cuisine and most Indian homes. Most of the Indian families have their own unique pickle and chutney recipes that are passed on from generation to generation.
Other common and essential ingredients that are used in pickling are edible oils like sesame oil, mustard oil and different Indian spices like asafetida, turmeric powder, red chilli powder, fenugreek and plenty of salt. Tomato is a very essential ingredient in almost all cuisines. These lovely red cute glossy shiny vegetable adorns a variety of Indian curries and makes them highly flavorful. They also add a striking color to the dish. You can make varied recipes like tomato sauce, ketchup, tomato chutney, tomato juice, tomato puree or tomato rasam etc. Tomatoes are often used in our daily diet included in preparing dals, sambar and different varieties of tomato based curries.
Tomatoes have a subtle sweetness that is complemented by a slightly bitter and acidic taste. Cooking tempers the acid and bitter qualities in tomatoes and brings out their warm, rich, sweetness. Tomatoes are by far the healthiest of the fruits and vegetables with the power to ward off some of the worst known diseases to man. They are loaded with all kinds of health benefits for the body. They are in fact, a highly versatile health product and due to their equally versatile preparation options, there’s really no reason to neglect the tomato as part of a healthy diet.
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