Tuesday, May 31, 2016

Tomato Pickle Recipe / Tomato Nilava Pachadi Recipe / Tomato Pachadi Recipe


Tomato nilava pachadi or Tomato pickle is a Famous and Traditional Andhra Recipe. A complete home made traditional andhra meal is with a good combination with hot steamed white rice, mudda pappu (Cooked and mashed toor dal), dollop of ghee, Charu(Rasam), Tomato pickle and along with thick curd.We can store this pickle in a clean and dry airtight glass container or in a ceramic jar for about a year. When you are living in cold weather places, you can store it for more than a year.

I remember my childhood days, On every summer, pickling process is done by gathering all the family members and used to prepare the pickles in a large quantity and after pickling process is done my mom used to mix the pickle with hot steamed white rice or with the leftover rice along with dollop of ghee or butter in a big bowl. Each and every one in the family used to have one complete fistful of the rice ball that tastes amazing and mouthwatering...:)

The Most important component in this pickle is to choose raw and firm tomatoes. These tomatoes are hand plucked at my mom's farm. The other important component in this pickle is to dry roast the mustard seeds, fenugreek seeds, red chilies on a low flame for few minutes and grind it into fine powder. Colour of the pickle depends on the type of red chili, we use. so i prefer to use kashmiri red chili powder or bandar red chili powder. To get real flavor and the aroma of the pickle depends on the type of oil we use. So i prefer to use Gingelly(Sesame) oil (Nuvvula Nune/Pappu Nune in telugu) which will be golden in colour and second best is groundnut oil.

Today i am going to share you my mom's recipe in small quantity, you can make it into large quantity by multiplying the ingredients list. Now let's start pickling process by watching the video and by following the listed ingredients and procedure.


Author: Nagaharisha
Recipe Type: Main or Pickles
Cuisine: Indian (Andhra Pradesh)
Serves or Yields: 3 Cups

Ingredients:
  • Raw and firm Tomatoes - 1 kg
  • Salt - 100 grams or Adjust according to your taste
  • Red Chili Powder - 100 grams or Adjust according to your taste
  • Tamarind – 100 grams
  • Fenugreek seeds – 1/2 Tbsp
  • Mustard Seeds - 1 Tbsp
  • Turmeric powder – 1 Tsp
  • Sesame Oil (Nuvvula Nune/Pappu Nune)Oil – 250 grams in this 1/4th quantity I am going to use for seasoning.
Ingredients for seasoning
  • Red chilies - 3
  • Garlic cloves - 10
  • Mustard seeds – 1 tbsp
  • Curry leaves – fistful
  • Oil
  Procedure for pre-pickling process:
  • Clean the tomatoes well in water and wipe it with a clean cloth completely, make sure there is no wet and rest the tomatoes for about 5 to 10 minutes.
  • Cut the stalk (Muchhelu in telugu) of the tomatoes and cut each tomato into four pieces. do the remaining in the same procedure.
  • Transfer the tomato pieces into a ceramic bowl, add a tbsp salt and turmeric powder. mix it well completely, cover this with a lid and allow these tomatoes pieces to marinate for 2 days. After two days when you observe water will release from these tomatoes. 
  • After 2 days, mix it once completely and squeeze out all the juice from tomato pieces as shown in the video. Transfer the tomato pieces into separate plate and tomato juice into separate bowl. set aside.
  • On the other side soak tamarind in a cup of hot water for about half an hour to one hour or until the tamarind is nice and soft. extract tamarind pulp and discard remaining.
  • Now add tamarind pulp into tomato juice and mix it once completely. sundry tomato juice and tomato pieces for about two days or until the tomato pieces becomes nice and crispy as shown in the video.
  • Before beginning the pickling process dry roast Mustard seeds in heavy bottom pan on a low flame for few minutes or until they crack open. transfer to other plate and allow them to cool down completely.
  • Into the same pan dry roast fenugreek seeds on a low flame for few minutes or until they turn brown colour evenly, while roasting you will get nice aroma from it. Transfer to other plate and allow them to cool down completely. 
  • Grind mustard seeds, fenugreek seeds separately into fine powder and set aside. Gently crush garlic in a mixie jar or by using metal pestle and set aside.
Seasoning for Tomato pickle:
  • Heat ¼th quantity of sesame oil into the same pan and once this is enough hot, add mustard seeds, when it splutters add broken red chilies, curry leaves, crushed garlic and fry them for few seconds. Turn off the flame and allow the seasoning to cool down completely.
Procedure for pickling process:
  • Take sundried tomato juice and into this add fenugreek seeds powder, mustard seed powder, red chili powder, salt and mix it well completely. The Colour of the pickle depends on the type of red chili we use. so i prefer to use kashmiri red chili powder or bandar red chili powder.
  • Keep the spice mixture aside, take the sun dried tomato pieces and drop into sesame oil, mix it once completely and add the tomato pieces including oil into spice mixture, mix it well completely. By doing in this way the spice will stick to each and every tomato piece. To get real flavor and the aroma of the tomato pickle depends on the type of oil we use. So i prefer to use only Gingelly(Sesame) oil and is also called as (Nuvvula Nune/Pappu Nune in telugu) which will be golden in colour and second best is groundnut oil.
  • Add seasoning to this pickle, make sure it is cooled completely and mix it well.
  • Cover it with a lid (do not use air tight lid) and marinate it for 2 days. After 2 days mix it once completely, check the salt and red chili consistency, if required adjust to your taste.
  • Here our tasty and traditional tomato pickle is ready now. you can store this pickle in a clean and dry airtight glass container or in a Ceramic jars for upto one year, When you are living in cold weather places you can store it for more than a year.  while storing do not use any plastic jars it changes the taste of the pickle and is not good for health.
  • Serve this pickle with hot steamed white rice, muddapappu(cooked and mashed toor dal) and ghee, this is the best combination.
Note:
  • Here i am showing you in small quantity, if you are doing in large quantity multiple the ingredients list.
Thank you for watching this video and if you find this post is useful for you. Please comment or thumbs up or share it to your friends and for more such yummy, healthy and tasty recipes, do subscribe to my youtube channel Nagaharisha Indian Food Recipes  :)

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