Monday, May 14, 2012

TOMATO ALLAM NILUVA PACHADI

INGREDIENTS

ANDHRA RUCHULU-TOMATO ALLAM PACHADI
  1. Roma tomatoes medium size-20
  2. Ginger paste-2 tbs
  3. Tamarind flakes-small lemon size
  4. Turmeric-1/8 th ts
  5. Roasted methi powder-1/2 ts
  6. Garlic pods 10
  7. Red chili powder- 3 tbs
  8. Salt
  9. Hing-1/8th spoon
  10. Oil-5 tbs
  11. Cumin mustard-1 ts of each
  12. Chenadal-1 ts
  13. Dry chilis-6
METHOD:
  1. Chop tomatoes and add tamarind cook on low medium flame until water evaporates stir with spatula in between
  2.  Cook till the mixture thickens ( be careful while  cooking this tomato mixture)
  3. When the mixture cools add chili powder salt turmeric roasted methi powder and mix well
  4. Now take 5 pods of garlic and crush along with ginger paste
  5. In this mixture add tomato mix and blend to paste
  6. Heat oil in a pan add cumin mustard chenadal dry chilis and cook till dal turns to light brown color and chilis turn crisp
  7. Add remaining garlic pods and hing cook till brown
  8. Cool the oil and mix with the blended tomato pickle
  9. Always your hands should be dry while making any pickle
  10. Store in a dry jar and refrigerate
  11. Usually it lasts for 3 to 5 months if every thing added and mixed properly
NOTE-THE SIZE  AND TASTE OF TOMATOES MAY VARY PLEASE ADD THE INGREDIENTS MEASUREMENT ACCORDINGLY