An Andhra dish from my mother-in-laws kitchen, tomato avakaya or tomato pickle is a spicy and tangy pickle that is eaten with rice or Idli or dosa. I ate this first time when my mother-in-laws‘ sister visited us while I was pregnant with my daughter and I devoured a whole bottle in weeks 😋. No wonder my daughter loves it 🤣😂 but is not allowed to eat much. This is an easy pickle to keep on hand!
Vegetarian | Vegan | GF
Serving Size : ~ 1 litre
Prep ⏰: 5 mins | Cook ⏰ : 2 hours
Ingredients
~ 10 large vine tomatoes, roughly chopped
1/3 cup tamarind
4 tbsp mustard powder*
1.5 tbsp fenugreek powder*
7-8 tbsp chilli powder
~3 tbsp salt
(*Available in stores, if not just grind the seeds in a blender)
For Tempering
1 tsp fenugreek seeds
2 tbsp mustard seeds
3/4 tbsp asafoetida
1/2 cup sesame oil
Instructions
In a heavy bottom pan, cook the tomatoes and tamarind on medium low for about 1 to 1.5 hours till all the moisture is out. No oil is required.
Allow the mixture to cool down completely.
Add chilli powder, fenugreek powder, mustard powder and salt to the mixture. DO NOT MIX.
In a small pan, heat oil and add fenugreek seeds and mustard seeds. Once the seeds crackle, add asafoetida and pour the hot oil mixture into the tomato mixture.
Mix well and let the mixture cool down. Store it in airtight jar for 2-3 months. Serve with some ghee and hot rice or Idli/dosa! Enjoy !
👌👍😋