vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Tomato Avakaya

Tomato Avakaya
Horlicks Oats Roti with Awesome Greens

Horlicks Oats Roti With Awesome Greens

Oats Munagaku Rotte is a breakfast item which is highly nutritious, simple and delicious to eat with......

Horlicks Oats Choco Laddu

Horlicks Oats Choco Laddu

Laddu is one sweet which no one can stop with one and if it is served with added goodness of horlick......

Horlicks Oats Vegetarian Cake

Horlicks Oats Vegetarian Cake

Horlicks Oats Vegetarian Cake is a prefect cake recipe which can make your special occasions more jo......

Horlicks Oats Chana Dal Burfi

Horlicks Oats Chana Dal Burfi

This delicious Indian burfi is made with added goodness of Horlicks oats. It’s a very simple desert......

Horlicks Oats Beetroot Roti

Horlicks Oats Beetroot Roti

If beetroot is your all time favorite then definitely you are on the right page. Try this Healthy Ho......

Tomato Avakaya Recipe, How To Make Tomato Avakaya Recipe

This is the traditional Andhra pickle made with Tomato.

About Recipe

How to make Tomato Avakaya

(59 ratings)
0 reviews so far
Prep time
20 mins
Cook time
mins
Total time
20 mins
Tomato Avakaya
Author : Vahchef
Main Ingredient : Tomatoes
Servings : 0 persons
Published date : November 09, 2016


Ingredients used in Tomato Avakaya
• Mustered seeds - 2 teaspoons.
• Fenugreek seeds - 2 tablespoons.
• Oil - 3 cup.
• Chilli powder - 1 cup.
• Salt - 1 cup.
• Tomatos raw - 2 lbs.
• Turmeric powder - 1/2 tablespoons.
• Asofetida powder - 1/4 tablespoons.
Method:

Take raw tomatoes of wait 2 lb and cut them into pieces. If tomato is big in size then cut one tomato into 12 pieces. If tomato is small cut one tomato to 8 pieces. Add salt to the cut tomato. Also add turmeric powder. Keep this for 2 days. Please stir every day upside down to make good mixer. More juice will come out of the tomato with the salt mixed in it. After two days put this into a wide container and keep under hot sun every day at least 3 to 4 hr for 3 to 4 days. End of every day keep this back into storage box and mix well. Follow this process for total 4 days. Then you can observe that the juice will become thicker and dark in color. Keep this tomato puree a side. Add fenugreek seeds to a pan and fry them dry with out any oil. You can feel the smell when it is almost fried. Then take them out and let it cool. And grid it fine powder. Add Fenugreek powder, chilli powder to the Tomato puree. Mix it well while adding oil to this. ( gingili oil is preferred and good to taste). Take 2 tbsps of oil into pan and heat the oil. Add Mustered seeds to the oil and fry them and also add Asofetida and switch off the flame. Add this mixer to the pickle and mix it well. check the Salt and add it more if required. This will stay for more than a year. Color changes if the pickle get older. To preserve the color store this in refrigerator.






Cooking with images






comments

 


 
  You need to login to continue, click here
 

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter