Tomato pickle recipe made with heirlook fresh tomatoes & no garlic. How to prepare tomato pickle andhra style or tomato pachadi that’s easy, instant & best.
A much cherished and relished vegetable in our home is bitter gourd. A favorite of mine is today’s bitter gourd pickle with a sweet flavor that happens to be one of Amma’s specialty dishes. What makes it palate pleasing is the addition of jaggery and tamarind combined with a tempering of curry leaves and dals that add for a bit of crunch. Sweet, sour and tangy flavors that are enticing and addictive.
Today’s recipe differs from the earlier blogged Endu Tomato Pachadi in terms of the seasoning. Asafoetida aka hing is replaced with crushed garlic, mustard seeds and fresh curry leaves that are tempered in hot oil before combining with the tomatoes. This lends depth of flavor and strikes a balance between the acidity and fruity sweetness of sun dried tomatoes.
Many of you dear readers have been very patiently waiting for sun dried Tomato pickle recipe. Amma prepared sun dried tomato pickle in February. With tomatoes available in abundance and very reasonably priced, we bought 5 kilos of desi vali or heirloom variety of tomatoes (Rs.3 per kg) for pickle preparation.
For a good many years I couldn’t get myself to eat chicken pickle or any non-veg pickle for that matter. Not until one Sunday when a friend invited me home for lunch (remember those combined studies days!). She coaxed me for a very long time with pleading looks, “Taste the gravy, at least”. And taste […]
Issues that required my immediate attention and also the planning, preparation and celebration of a themed birthday party for Nehal, who turned 6 a few days ago, had me away from the blogging world and internet. I have a long email list to clear and a couple of queries that need to be answered which […]
Amma prepares pickles which are out of the world and today I’m blogging one of her most-relished pickle recipes using ginger. A bright, unique flavored achar, nilava allam pachadi aka ginger pickle is a perfect combination of sweet and spice. During the pickle preparation the gingery aroma that fills the kitchen is intoxicating and makes […]
Wheat rava upma with teepi maagai My grandmother’s and mother’s kitchen shelves are lined with an array of cylindrical ceramic jars containing different varieties of mango pickles. Of course, the famed ‘Avakaya’ stands majestic occupying the largest jar (‘avakaya jaadi’) of the lot while the lesser known yet delectable pickles stored in the smaller elegant […]
April and May are mango months in India that evoke nostalgia and memories of family bonding, togetherness and fun. This heart shaped golden beauty brings families together. I have vivid memories of mango pickling during my growing years which was a huge affair, a whole day of mango madness, right from plucking the mangoes, soaking […]
Dosakaya or Nakka Dosakai (Yellow cucumber), a small, round-shaped light green to bright yellow colored vegetable, with a crisp crunchy skin and a mild sweet-tarty taste, is used to prepare traditional Andhra delicacies like dosakaya pappu , dosakaya pachadi and dosa avakai. Dosa Avakai is an old Andhra culinary tradition which is made on the […]