Andhra Style Tomato Pickle - Tomato Pachadi

Andhra Style Tomato Pickle - Tomato Pachadi

tomato pachadi

This Andhra style tomato pickle is from the cuisine which is native to the Telgu speaking people from the state of Andhra Pradesh and Telangana in South India. The cuisine is particularly well known for the acidic, hot and spicy preparations.

Infact the cuisine is considered among the richest in the world, implementing a large number of spices into its preparation. Hot and spicy pickles form an integral part of the cuisine of Andhra Pradesh and Telangana. In this edition of our daily publication, we bring for you the recipe for the preparation of the famed tomato pickle, or tomato pachadi. Read on ahead and discover for yourself the recipe.

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Tomato Pachadi - Recipe

Ingredients Required

  • 500 gram plum tomatoes, chopped
  • 4 tablespoon red chilli powder
  • 1 tablespoon turmeric powder
  • 75 gram tamarind
  • 1 tablespoon fenugreek seeds
  • 2 tablespoon vegetable oil for frying tomatoes


  • 90 ml mustard oil
  • Sprig og curry leaves
  • 4-6 large cloves of garlic, peeled and fine sliced
  • 3 green chillies coarsely chopped
  • A pinch of asafoetida

Procedure of Preparation

  • Make sure that all the ingredients are not exposed to any outside moisture.
  • Soak the tamarind in water for about 30 minutes. Extract pulp and keep aside.
  • Dry roast the fenugreek and mustard on a pan set over a low flame. Remove when the mustard seeds begin to crackle, and the fenugreek seeds emit a sweet aroma. Ground into a fine powder.
  • Powder the roasted seeds.
  • Cook the tomato with salt and turmeric, over a medium flame until it turns into a thick pulpy mass.
  • Add the tamarind pulp to the tomatoes and mix well. Cook for about 4 minutes.
  • After the mix has cooled down add red chilli powder, fenugreek and mustard seed powder. Mix thoroughly.
  • Heat 2 tablespoon oil in a pan. Add a teaspoon of mustard seeds and wait for them to crackle. Add green chillies and curry leaves and cook them for for about 2 minutes.
  • Add the tempered seasoning, with the rest of the oil to the tomato and tamarind pulp. Add asafoetida and mix well.
  • Keep and in a dry, airtight jar and refrigerate.

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