Vankaya Mamidikaya Pachadi Spicy and Tangy

This is spicy and tangy Eggplant and Mango chutney.During March ,my Mom makes this Vankaya Mamidikaya Pachadi using raw mangoes.This chutney is simple to make and it tastes good with hot rice. If you are like me you can eat with spoon 😉

This eggplant mango chutney tastes good with raw mango, not half ripen or frozen mangoes.Use fresh veggies for better results. I envy people who have access to fresh vegetables all year long.

First chopped eggplant,green chillies and mangoes are boiled together.Later mush or hand pound them to make mango chutney.Later tadka or tampering is added to mango chutney,this is optional Pachadi tastes good even without it.You can make this eggplant mango chutney without oil or with oil.

mamidikaya vankaya pachadi recipe

Ingredients for Vankaya Mamidikaya Pachadi

Raw Mango 1 Large

Eggplant/Vankayalu 3-4

Green Chillies 7-10

Turmeric Powder 1/2 Tsp

Coriander Powder 1 Tsp

Salt

For Tampering

Oil

Curry Leaves

Mustard Seeds 1/2 Tsp

Chana Dal 1/2 Tsp

Urad Dal 1/2 Tsp

Cumin 1/2 Tsp

Hing/Asofetida 1/4 Tsp

Making of Vankaya Mamidikaya Pachadi

vankaya mamidikaya pachadi ingredients

First boil chopped eggplant,mangoes with green chillies along with salt,turmeric and coriander powders. Use less water. Don’t add too much water or you will end up making soup not chutney.This takes about 15-20 min.

vankaya mamidikaya pachadi boiling

Adjust spice levels according to your taste. I have used 7 spice green chillies for medium to large size mango.

Once mango and eggplant is cooked,switch of the flame.

Now mash eggplant and mangoes with spoon or hand pound them in a
mortar and pestle or using hand stick blender. I use my Cuisinart hand stick blender for any mushing in the pot.

mamidikaya vankaya pachadi mushed

 

Taste eggplant chutney now and adjust.

Add tadka with curry leaves,mustard seeds,chana and urad dal with a pinch of hing.

vankaya mamidikaya pachadi recipe

You can serve Vankaya Mamidikaya Pachadi with hot Rice or ragi ball.

Enjoy Spicy and Tangy Eggplant Mango Chutney 🙂

XOXO

 

Spicy Tangy Vankaya Mamidikaya Pachadi
 
Author: 
Recipe type: Chunteys
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Making of Spicy and Tangy Vankaya Mamadikaya Pachadi/Eggplant Mango Chutney
Ingredients
  • Raw Mango 1 Large
  • Eggplant/Vankayalu 3-4
  • Green Chillies 7-10
  • Turmeric Powder ½ Tsp
  • Coriander Powder 1 Tsp
  • Salt
  • For Tampering
  • Oil
  • Curry Leaves
  • Mustard Seeds ½ Tsp
  • Chana Dal ½ Tsp
  • Urad Dal ½ Tsp
  • Cumin ½ Tsp
  • Hing/Asofetida ¼ Tsp
Instructions
  1. First boil chopped eggplant,mangoes with green chillies along with salt,turmeric and coriander powders. Use less water. Don't add too much water or you will end up making soup not chutney.This takes about 15-20 min.
  2. Adjust spice levels according to your taste. I have used 7 spice green chillies for medium to large size mango.
  3. Once mango and eggplant is cooked,switch of the flame.
  4. Now mash eggplant and mangoes with spoon or hand pound them in a
  5. mortar and pestle
  6. or using hand stick blender. I use my
  7. Cuisinart hand stick blender
  8. for any mushing in the pot.
  9. Taste eggplant chutney now and adjust.
  10. Add tadka with curry leaves,mustard seeds,chana and urad dal with a pinch of hing.
  11. You can serve vankaya mamidikaya pachadi with hot rice or ragi ball.
  12. Enjoy Spicy and Tangy Eggplant Mango Chutney 🙂

eggplant mango chutney Indian recipe

Healthy Brown Rice Pongal

My kids love pongal,so I try to make different variations of traditional pongal recipe. This week I have made this healthy brown rice pongal. I make pongal on weekends mostly.I have talked about quinoa pongal here.

Each time I try to make different pongal. The basic ingredients for pongal remain the same rice,moong dal ,ginger,green chillies. I try to add tomatoes,grated carrots,grated cucumbers or substitute quinoa or oats or brown rice instead of regular white rice for many variations.

healthy brown rice pongal recipe

Ingredients for Healthy Brown Rice Pongal

Brown Rice 1 Cup

Moong Dal/Pesarapappu/Pasi paruppu 1 Cup (You can use 1/2 cup)

Green Chillies 5

Chopped Ginger 1 Tbsp

Tomato 1

Grated Carrot from 1/2 medium sized one

Grated Cucumber from 1/2 medium sized one

Curry leaves

Cashews few

Cumin 1 Tbsp

Pepper 1 Tbsp

Hing Powder 1/2 Tsp

Salt

Cilantro

Ghee

Water 4 cups

healthy brown rice pongal recipe ingredients

Making of Healthy Brown Rice Pongal

First clean and soak rice and moong dal together in water for about 30 min.

Heat pressure cooker on medium heat.

Add ghee and let it melt. Pongal doesn’t taste good if you make it with oil.

Add curry leaves and saute for few seconds.

Now add cumin seeds and pepper and fry for few seconds.

Stir in cashews and saute.

Now add hing and let it froth.

Add chopped ginger,green chilies and stir fry for few minutes.

Now add chopped tomatoes and fry for few minutes.

Add grated carrots,grated cucumber and stir fry for few minutes. I have used half of one medium carrot and one medium sized cucumber. I don’t like them dominating pongal taste.Try experimenting with quantities.

Sometimes I don’t stir fry I just add carrots ,cucumber,rice and water and close the lid and let it cook.It gives a different taste.

Drain water from rice and moong dal and this to the pan.Stir fry for few minutes.

Now add water.I like my pongal mushy so I add 4 cups of water to 2 cup of rice and moong dal. But My Aunts use 6 cups of water and make runny pongal. It is up to you. Add how much ever water you want.

Allow 6 whistles or cook till pongal is well cooked.

Sprinkle chopped cilantro.Serve with your favorite chutney or sambar.We like to eat with peanut chutney.

Simple and healthy brown rice pongal recipe

 

Note: Another way of making pongal is to boil rice and dal mixture first and then give tadka.I also use left over cooked rice and make pongal.

Enjoy !!
XOXO

 

 

Healthy Brown Rice Pongal
 
Author: 
Recipe type: Breakfast
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Making of Healthy Brown Rice Pongal
Ingredients
  • Brown Rice 1 Cup
  • Moong Dal/Pesarapappu/Pasi paruppu 1 Cup (You can use ½ cup)
  • Green Chillies 5
  • Chopped Ginger 1 Tbsp
  • Tomato 1
  • Grated Carrot from ½ medium sized one
  • Grated Cucumber from ½ medium sized one
  • Curry leaves
  • Cashews few
  • Cumin 1 Tbsp
  • Pepper 1 Tsp
  • Hing Powder ½ Tsp
  • Salt
  • Cilantro
  • Ghee
  • Water 4 cups
Instructions
  1. First clean and soak rice and moong dal together in water for about 30 min.
  2. Heat pressure cooker on medium heat.
  3. Add ghee and let it melt. Pongal doesn't taste good if you make with any oil.
  4. Add curry leaves and saute for few seconds.
  5. Now add cumin seeds and pepper and fry for few seconds.
  6. Stir in cashews and saute.
  7. Now add hing and let it froth.
  8. Add chopped ginger,green chilies and stir fry for few minutes.
  9. Now add chopped tomatoes and fry for few minutes.
  10. Add grated carrots,grated cucumber and stir fry for few minutes. I have used half of one medium carrot and one medium sized cucumber. I don't like them dominating pongal taste.Try experimenting with quantities.
  11. Sometimes I don't stir fry I just add carrots ,cucumber,rice and water and close the lid and let it cook.It gives a different taste.
  12. Drain water from rice and moong dal and this to the pan.Stir fry for few minutes.
  13. Now add water.I like my pongal mushy so I add 4 cups of water to 2 cup of rice and moong dal. But My Aunts use 6 cups of water and make runny pongal. It is up to you. Add how much ever water you want.
  14. Allow 6 whistles or cook till pongal is well cooked.
  15. Sprinkle chopped cilantro.
  16. Serve with your favorite chutney or sambar.
  17. We like to eat with peanut chutney.
  18. Note: Another way of making pongal is to boil rice and dal mixture first and then give tadka.I also use left over cooked rice and make pongal.

how to make healthy brown rice pongal recipe

Nune Vankaya Easy Way

Nune vankaya is my all time favorite food from my childhood. My Mom makes the best nune vankaya. We call this nune vankaya in my regions but others call this guthi vankaya. This curry is tangy and spicy with other healthy ingredients.This tastes best when made with fresh small eggplants or brinjals.

My Grand Mother used to make this with fresh eggplants just plucked from farm. It tastes divine. Even the thought of their curry makes me drool.Though I try to copy exactly the same way my Mom makes this nune vankaya or guthi vankaya, I can’t be even close. I believe it is because of ingredients and also their magical touch.

Spring has arrived early here. its beautiful outside,very green.There had been hail attacks here and there in near by areas but other than that every thing is just gorgeous.I have planted few new to me veggies in my container garden.Wish me luck 🙂

In my local Indian stores we get purple eggplants compared to green colored eggplants back home.I’m showing easy way of making nune vankaya.

nune vankaya recipe

Ingredients for making Nune Vankaya:

Small Eggplants(Vankayalu) -10
Onions Medium 1
Green Chillies 4-5
Tomatoes Medium 2
Tamarind Lemon size
Chilli Powder 1 Tbsp
Coriander powder 2 Tbsp
Turmeric powder 1 Tsp
Mustard seeds powder 1 Tsp
Sesame seeds powder 2 Tbsp
Mustard seeds 1 Tsp
Cumin seeds 1 Tsp
Red chillies few
Thick Coconut milk 1/4 cup(optional)
Sesame oil
Salt

Making of Nune Vankaya:

First clean and soak tamarind in warm water and extract pulp.To this add turmeric,chilly,coriander and mustard powders and mix.

nune vankaya masala making

Note: Taste this tamarind pulp after mixing all spice powders and adjust spice or sour levels according to your taste.

Chop onions and green chillies.

nune vankaya other veggies

Gently crush garlic.

Slit eggplants in four equal parts without cutting till end and soak them in salted water.This prevents them turning brown.

Heat oil in a wide pan over medium to high heat.Don’t skimp on oil be generous 🙂

 

I like to use sesame oil or groundnut oil while making this nune vankaya.

Add mustard seeds and allow them to crackle.nune vankaya tadka

Now add curry leaves and mustard seeds saute for few seconds.

Add crushed or chopped garlic and saute.

nune vankaya adding garlic

Now add chopped onions and stir fry them till they turn lightly brown around the edges for about 3 min. Add slit green chillies and fry them for few seconds.

nune vankaya adding onions

Add slit eggplants into the pan and saute them for few minutes.

nune vankaya adding eggplants

When eggplants change their color add chopped tomatoes and stir fry till they are mushy.

nune vankaya adding tomatoes

Now add tamarind pulp and gently allow the gravy to boil on medium heat. Stir occasionally without damaging eggplants.

nune_vankaya_adding tamarind and spice mixture

Now powder sesame seeds and add sesame seed powder to the eggplant curry.Stir.

nune_vankaya adding sesame powder

Add coconut milk and boil for about 2-5 min.

 adding coconut nune vankaya

Sprinkle chopped cilantro or coriander leaves and nune vankaya is done.

nune vankaya ready

If your guthi vankaya curry  is too spicy add little coconut milk or add another tomato and stir.

nune vankaya recipe

This nune vankaya tastes good with hot rice.Enjoy !

XOXO

Nune Vankaya Easy Way
 
Author: 
Recipe type: Brunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Making of Nune Vankaya or Guthi Vankaya or small eggplant curry.
Ingredients
  • Small Eggplants(Vankayalu) -10
  • Onions Medium 1
  • Green Cillies 4-5
  • Tomatoes Medium 2
  • Tamarind Lemon size
  • Chilli Powder 1 Tbsp
  • Coriander powder 2 Tbsp
  • Turmeric powder 1 Tsp
  • Mustard seeds powder 1 Tsp
  • Sesame seeds powder 2 Tbsp
  • Mustard seeds 1 Tsp
  • Cumin seeds 1 Tsp
  • Red chilies few
  • Thick Coconut milk ¼ cup(optional)
  • Sesame oil
  • Salt
Instructions
  1. First clean and soak tamarind in warm water and extract pulp.To this add turmeric,chilly,coriander and mustard powders and mix.
  2. Note:Taste this tamarind pulp after mixing all spice powders and adjust spice or sour levels according to your taste.
  3. Chop onions and green chillies.
  4. Gently crush garlic.
  5. Slit eggplants in four equal parts without cutting till end and soak them in salted water.This prevents them turning brown.
  6. Heat oil in a wide pan over medium to high heat.Don't skimp on oil be generous 🙂
  7. Add mustard seeds and allow them to crackle.
  8. Now add curry leaves and mustard seeds saute for few seconds.
  9. Add crushed or chopped garlic and saute.
  10. Now add chopped onions and stir fry them till they turn lightly brown around the edges for about 3 min. Add slit green chillies and fry them for few seconds.
  11. Add slit eggplants into the pan and saute them for few minutes.
  12. When eggplants change their color add chopped tomatoes and stir fry till they are mushy.
  13. Now add tamarind pulp and gently allow the gravy to boil on medium heat.Stir occasionally without damaging eggplants.
  14. Now powder Sesame seeds and add Sesame seed powder to the eggplant curry.Stir.
  15. Add coconut milk and boil for about 2-5 min.
  16. Sprinkle chopped cilantro or coriander leaves and nune vankaya is done.
  17. If you find eggplant curry is too spicy add little coconut milk and stir.
  18. This nune vankaya tastes good with hot rice.Enjoy !

How to make Whole Jowar Idli/Jonna Idli

Its been more than a month since I opened my blog. Life has caught up on me.I have been brushing up some of my old skills and left my creative side behind.This week I took a break and logged in to see my blog. I have so many blog posts lined up but I’m lazy to type in and get constantly interrupted my little one. Mom, I want this and don’t want this channel and many more..this is never ending saga 🙂

While I was doing regular grocery shopping, I found that my local Indian store has stocked up few whole millet’s. Found whole jowar(jonna/white sorghum millet/cholam/jola),whole bajra(pearl millet/kambu/sajjalu,sajje),whole foxtail millet(thinai/korralu/navanne/kangni) etc grains.

I’m planning to make idli with each of these whole millet’s. This week I have made idli with whole white sorghum millet’s aka jowar or jonnalu. This turned out good.I haven’t noticed much taste difference between idli made with regular rice and jowar. But texture and color wise there is subtle different.I have been making jowar ildi using jowar flour for many years now.Moving on to whole jowar idli recipe..

how to make whole jowar idli

Ingredients for making Whole Jowar Idli/Jonna Idli:

Whole Jowar /Jonnalu 2 cups

Urad dal 1cup

Mustard seeds 1 tbsp

Salt 1 tbsp

whole jowar idli ingredients

Making of Whole Jowar Idli/Jonna Idli:

Clean and soak jowar or jonnalu and urad dal separately over night or for 8 hours.

whole jowar idli soaking

Add mustard seeds to urad dal bowl and let it soak as well.

whole jowar idli after soaking

Grind urad dal along with mustard seeds to fine paste and take it into a bowl.

Now grind whole jowar or sorghum millets to fine paste. It will take a while.

Combine both of them and ferment for atleast 6-8 hours or till the batter has raisen.

Make idli’s as you would regularly make.

Serve healthy whole jowar idli or jonna idli with your favorite chutney or sambar.

whole jowar idli recipe

Note:I have made jowar dosa with left over batter and they came out good and delicious.

Enjoy !

XOXO

 

 

Andhra Fish Curry or Chepala Pulusu

I make fish curry almost every week.This is how my Mom makes Andhra fish curry or chepala pulusu. This time I made slight changes to that fish recipe.Even though I make exactly the same way she does, my Fish curry tastes way different then my Mom’s. I guess it happens to everyone 🙂

I have blogged about the same Andhra Fish Curry earlier too. If I’m energetic and have lots of time I like to experiment.In pinch of time I make this fish curry recipe.

 

On side note I want to advice any dog lovers to vaccinate their loved pets without fail.My brother’s dog, Rocky a golden retriever is suffering now. My brother missed  one of the vaccination because Rocky is very naughty and strong dog ,Vets in my Father’s Farm couldn’t control him and they didn’t vaccinate as they don’t  have required tools or technique to control.Only technique my brother knew is love and bribing Rocky with his favorite snacks.

Now he has fallen prey to deadly virus Canine Distemper.When local Vets couldn’t help ,my brother took Rocky to Bangalore Vets and they said he is in final stage and recovery chances are less This is horrible news for us. Rocky is with us for almost 4 years now.He came to my Sister’s home when he is days old and he is too young to die.Doctors suggested we can lay him to rest any time but we couldn’t let go. We brought him back to home and he is currently taking only fluids and taking some medicine.My family is very much shattered right now,please pray.

We had lost one more dog couple of years ago. His name was Tagore and he was old dog and beautiful one. I have good memories with him…My whole family loves pets except me. I love them but I don’t like to pet them or touch them…don’t know exact reason .My kids also loves pets. We don’t have any pet’s here yet.I love cows and like to pet them and have a dream to have lots of cows one day, may be when I retire 😉

You can make this fish curry with either fresh or frozen fish. My husband likes only Salmon.But it tastes good with Tilapia,cat fish or any other fish as well. Make sure it is has more flesh rather than too many bones .

andhra fish curry salmon

 

Ingredients for Andhra Fish Curry or Chepala Pulusu

Fish 1lb

Onions Medium size 1

Tomatoes 2

Green Chillies 5

Chopped garlic 2 Tbsp

Ginger Garlic Paste 1 Tbsp

Curry leaves

Tamarind Pulp from Big Lemon Sized

Coriander Powder 1 Tbsp

Chili Powder 1 Tbsp

Cumin Powder 1 Tsp

Turmeric Powder 1/2 Tsp

Methi Powder/Fenugreek Powder 1/2 Tsp

Salt

Oil

Cilantro

Making of Andhra Fish Curry or Chepala Pulusu

andhra fish curry ingredients

For Making Andhra chepala pulusu or fish curry first soak lemon sized tamarind and extract pulp. Don’t use store bought tamarind paste.You don’t get authentic taste.

Clean Fish and keep it aside.Marinate fish with salt,turmeric powder,chilly powder and ginger garlic paste. I some times will skip this step and add fish directly to curry.

Heat the oil in a wide pan over medium to high heat.

Add mustard seeds and allow them to crackle.

Now add cumin seeds,fenugreek seeds and curry leaves and saute for few seconds.

andhra fish curry tadka

Add chopped garlic and stir fry for few seconds, you can smell nice aroma as soon as garlic touches oil.

 

Now add chopped onions and stir fry them till they turn lightly brown around the edges for about 3 min. Add slit green chillies and fry them for few seconds.

andhra fish curry onions

Immediately add ginger garlic paste and and saute for few seconds.

Add chopped tomatoes and cook uncovered until tomatoes are soft and mushy.

andhra_fish_curry_tomatoes2

 

While tomatoes are cooking prepare a slurry or paste from coriander ,chilli ,turmeric,methi and cumin powders.Slurry should not be watery it should be thick.

andhra fish curry slurry

Now add slurry to the pan and stir fry for few minutes.

andhra fish curry adding slurryandhra_fish_curry_tomatoes_dry

Add extracted tamarind pulp and stir for 5 min. Then add water in small quantities.If water is less you can add more but when you add more water and if you take out water all the spice levels will change. So add water in smaller quantities.

andhra fish curry adding tamarind pulp

 

Boil curry uncovered and add salt. Check taste and adjust spice levels and salt.andhra fish curry adding water

Once you are okay with curry thickness add fish pieces.Bring fish curry to boil onmedium to high flame and reduce the flame. Simmer fish curry on low flame for 20-30 min. Don’t stir with spatula gently swirl the fish curry by rotating pan in circular movements. If you use spatula to stir, fish pieces will break.

andhra fish curry adding fish

I have used frozen fish,its very delicate.If fish is fresh you can use spatula with caution.

After 20-30 min check for taste and switch of the flame. Garnish with chopped cilantro.

andhra fish curry ready

Note:One of my aunt sprinkles some methi powder just before turning of the flame.Andhra fish curry recipe

Andhra fish curry or chepala pulusu is ready. Fish curry tastes good with rice and it tastes better if you serve next day.

Andhra Fish Curry pin

Enjoy !!
XOXO

 

Andhra Fish Curry or Chepala Pulusu
 
Author: 
Recipe type: Brunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Making of Andhra Fish Curry or Chepala Pulusu
Ingredients
  • Fish 1lb
  • Onions Medium size 1
  • Tomatoes 2
  • Green Chillies 5
  • Chopped garlic 2 Tbsp
  • Ginger Garlic Paste 1 Tbsp
  • Curry leaves
  • Tamarind Pulp from Big Lemon Sized
  • Coriander Powder 1 Tbsp
  • Chili Powder 1 Tbsp
  • Cumin Powder 1 Tsp
  • Turmeric Powder ½ Tsp
  • Methi Powder/Fenugreek Powder ½ Tsp
  • Salt
  • Oil
  • Cilantro
Instructions
  1. For Making Andhra chepala pulusu or fish curry first soak lemon sized tamarind and extract pulp. Don't use store bought tamarind paste.You don't get authentic taste.
  2. Clean Fish and keep it aside.Marinate fish with salt,turmeric powder,chilly powder and ginger garlic paste. I some times will skip this step and add fish directly to curry.
  3. Heat the oil in a wide pan over medium to high heat.
  4. Add mustard seeds and allow them to crackle.
  5. Now add cumin seeds,fenugreek seeds and curry leaves and saute for few seconds.
  6. Add chopped garlic and stir fry for few seconds, you can smell nice aroma as soon as garlic touches oil.
  7. Now add chopped onions and stir fry them till they turn lightly brown around the edges for about 3 min. Add slit green chillies and fry them for few seconds.
  8. Immediately add ginger garlic paste and and saute for few seconds.
  9. Add chopped tomatoes and cook uncovered until tomatoes are soft and mushy.
  10. While tomatoes are cooking prepare a slurry or paste from coriander ,chilli ,turmeric,methi and cumin powders.Slurry should not be watery it should be thick.
  11. Now add slurry to the pan and stir fry for few minutes.
  12. Add extracted tamarind pulp stir for 5 min. Then add water little by little. If water is less you can add more but when water is more if you take out water all the spice levels will change. So add in smaller quantities.
  13. Boil curry uncovered and add salt. Check taste and adjust spice levels and salt.
  14. Once you are okay with curry thickness add fish pieces.Bring fish curry to boil on medium to high flame and reduce the flame. Simmer fish curry on low flame for 20-30 min. Don't stir with spatula gently swirl the fish curry by rotating pan in circular movements. If you use spatula to stir, fish pieces will break.
  15. I have used frozen fish,its very delicate.If fish is fresh you can use spatula with caution.
  16. After 20-30min check for taste and switch of the flame. Garnish with chopped cilantro.
  17. Note:One of my aunt sprinkles some methi powder just before turning of the flame.
  18. Andhra fish curry or chepala pulusu is ready. Fish curry tastes good with rice and it tastes better if you serve next day.
  19. Enjoy !!

andhra fish curry recipe chepala pulusu

Quick Andhra Tomato Pickle Without Garlic

I have been making Andhra Tomato pickle for quite few years now.This is the first time I have made Andhra Tomato pickle without garlic.We love homemade pickles because they are fresh and tastes much better than store bought. If you have tasted homemade pickles then you will definitely agree with me.

I love sun dried Andhra tomato pickle ,but there is a dependency on Sun. So I prefer making Tomato pickle on stove top using simmering method because it is easy and tastes very good. I like on the wine tomatoes for making Tomato pickle than plum or beef tomatoes.They are much juicier than others.

If you can buy tomatoes in season, cost of quality tomatoes are much less compared with off season tomatoes.So all our mother’s and grand mother’s pickled in summer.

Cost of homemade pickle is more than store bought pickles.It is passable if you compare with freshness and taste 🙂

This time I thought of experimenting with canned tomatoes. They are much more affordable than whole tomatoes but catch is they are not fresh. I haven’t googled to see if there are others who made tomato pickle with canned.I made tomato pickle with one can of tomatoes and result is good,tasty and yummy tomato pickle.

andhra tomato pickle without garlic recipe

Ingredients for making Andhra Tomato Pickle without garlic:

Tomato can 800gm/1.12 lb
Chilly Powder 3 tsp
Turmeric Powder 1 tsp
Fenugreek Powder 1 tsp
Salt 2 tbsp
Tamarind juice 1/4 cup(extracted from big lemon sized tamarind)
Oil 1 tbsp

For Tampering

Oil 2/3 cup
Mustard Seeds 1 tbsp
Cumin seeds 1 tsp
Hing/Asafoetida 1/2 tsp
Curry Leaves 2 sprigs

Making of Andhra Tomato Pickle without garlic:

Take a wide mouthed stainless steel pan and add about 1 tbsp of oil when pan is hot.

I like to use stainless steel than non stick pans.

Now add whole can of diced tomatoes into the pan and cook on medium heat till half of juices are evaporated.This takes about 5-10 min.

andhra tomato pickle without garlic canned tomatoesandhra tomato pickle without garlic simmering tomatoes

 

Now add chilly powder,turmeric powder and fenugreek powders to the pan and mix. Saute for about 3 min.

andhra tomato pickle without garlic adding spices2

Now add tamarind juice and simmer till tomato mixture is about jam like consistency. Not too thick nor too thin.Adjust salt and spice levels according to your taste.

andhra tomato pickle without garlic adding tamarindandhra tomato pickle without garlic final stage

Now heat another pan on medium heat add oil when pan is hot.

Add curry leaves when they sizzle add mustard seeds.When mustard seeds crackle add cumin seeds and saute.

andhra tomato pickle without garlic tampering

 

If you like to add garlic add them now and saute for 2-3 min.I skipped this time because I didn’t have any any at the time of making this pickle. Surprisingly I didn’t miss garlic taste in the pickle.

Now switch of the flame and add hing or Asafoetida to the pan and pour it immediately on the simmered tomato sauce.andhra_tomato_pickle_without_garlic_adding_tampering

Andhra tomato pickle without garlic is ready to eat.

andhra tomato pickle without garlic recipe fb

I got one full 16 fl oz bottle of Andhra tomato pickle without garlic for one Tomato can 800gm/1.12 lb. I forgot to weight it. Tomato can is about $2.50 and rest of the ingredients are already in my pantry. So without taking cost of other ingredients I would say my Tomato pickle cost is about the same as store bought. Yay !

 

Quick Andhra Tomato Pickle Without Garlic
 
Author: 
Recipe type: Brunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Making of Andhra Tomato Pickle:
Ingredients
  • Tomato can 800gm/1.12 lb
  • Chilly Powder 3 tsp
  • Turmeric Powder 1 tsp
  • Fenugreek Powder 1 tsp
  • Salt 2 tbsp
  • Tamarind juice ¼ cup(extracted from big lemon sized tamarind)
  • Oil 1 tbsp
  • For Tampering
  • Oil ⅔ cup
  • Mustard Seeds 1 tbsp
  • Cumin seeds 1 tsp
  • Hing/Asafoetida ½ tsp
  • Curry Leaves 2 sprigs
Instructions
  1. Take a wide mouthed stainless steel pan and add about 1 tbsp of oil when pan is hot.
  2. I like to use stainless steel than non stick pans.
  3. Now add whole can of diced tomatoes into the pan and cook on medium heat till half of juices are evaporated.This takes about 5-10 min.
  4. Now add chilly powder,turmeric powder and fenugreek powders to the pan and mix. Saute for about 3 min.
  5. Now add tamarind juice and simmer till tomato mixture is about jam like consistency. Not too thick nor too thin.Adjust salt and spice levels according to your taste.
  6. Now heat another pan on medium heat add oil when pan is hot.
  7. Add curry leaves when they sizzle add mustard seeds.When mustard seeds crackle add cumin seeds and saute.
  8. if you like to add garlic add them now and saute for 2-3 min.I skipped this time because I rant out of them. Surprisingly I didn't miss garlic taste in the pickle.
  9. Now switch of the flame and add hing or Asafoetida to the pan and pour it immediately on the simmered tomato sauce.
  10. Andhra tomato pickle without garlic is ready to eat.