Tomato Pickle


Tomatoes - 1 kg
Tamarind - 1 tea spoon full
Salt - according to taste
Red Chilli Powder - according to spice
Turmeric Powder - 1 tea spoon
Oil - 1/4 cup
Mustard Powder - 2 teaspoons
Methi powder - 1/4 teaspoon
Jeera powder - 1/2 teaspoon
GingerGarlic paste - 1 Tblspn

Oil - 1/4 cup
Mustard seeds - 2 teaspoons
Jeera - 2 teaspoons
Split blackgram dal - 1 teaspoon
Hing - 1 teaspoon
Curry leaves - 1/4 bunch


  • Heat oil in a pan, add chopped tomatoes, cook till oil shows seperately and tomatoes turns soft.

  •  Add tamarind, salt, chilli powder, Jeera methi Powder 1 Tblspn, then add ginger garlic paste

  • cook till oil floats and tomatoes turns soo soft like paste almost.

  • Heat oil in a pan, add mustard seeds saute till it splutters, then add jeera, blackgram dal,  hing and saute till dal turns red.

  • Add this tampering to pachadi(pickle), taste increases day by day.

  • Serve with hot rice or Dosas/Idlis.                                                                                                                                                                                                          For detailed Video:

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  1. Looks yummy ! How long can it be preserved?
    Also very happy to know that u r Namma Bengaluru girl.

  2. Also tastes yummy :) It can be preserved for 15 days, tastes delicious with rice, idli, dosa all breakfast items.


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