Tomato Nilava Pachadi | Thakkali Sun Dried Pickle

Tomato Nilava Pachadi is famous pickle recipe. It is also called as Thakkali Sun Dried Pickle Recipe. Tomato pickle at home is very easy but time-consuming. It will be stored for at least 1 year. Prepare this recipe in the following method to store for a year.

You may also like

Lemon Pickle Recipe Indian | Lime/Nimbu Ka Achar
Andhra Mango Pickle Recipe | Aam Ka Achar Avakkai
Chintakaya Pachadi | Raw Tamarind Pickle Recipe Indian
Cauliflower Pickle Recipe Indian Style
Red Chilli Pickle Recipe Indian Style

How to make Tomato Nilava Pachadi | Tomato Pickle at Home

Ingredients to make Tomato Pickle at Home:

Tomatoes – 2 kgs(not fully ripped)
Tamarind – 25 grams
Red chili powder – 1 cup
Salt – 1 cup (sea salt)
Turmeric powder – 2 tablespoons
Methi seeds / Fenugreek seeds powder – 1 tablespoon
Mustard seeds powder – 2 tablespoons
Mustard seeds – ½ tablespoon
Cumin seeds – ½ tablespoon
White split urad dal – ½ tablespoon
Curry leaves – few
Asafoetida hing – ½ tablespoon
Oil as required

Tomato Nilava Pachadi | Thakkali Sun Dried Pickle Recipe preparation method:

1. Dry sea salt in sunlight for 1 hour. Blend it well to a powder and keep it.

2. Chop green tomatoes into your required size cubes. Taka bowl and add chopped tomato pieces, salt. Leave it for a night.

3. Next day morning squeeze salt water from tomato pieces and dry them in sunlight on a plastic cover. Dry the pieces until they completely dry. It takes 2-3 days time depending on sunlight. On every evening place those in indoor and morning place them in sunlight.

4. When tomato pieces completely dry, mix tomato pieces, squeezed saltwater and little tamarind. Blend it coarsely.

5. Then, add required red chili powder, methi seeds powder, mustard seeds powder and turmeric powder to it. Mix them all well.

6. Heat a pan with 3-4 tablespoons of oil. When oil heated, add asafoetida hing, ½ tablespoon mustard seeds, ½ tablespoon cumin seeds, ½ tablespoon white split urad dal and few curry leaves. Now add this tadka to the prepared tomato pickle and mix it well. You can add extra oil to make pickle loose.

7. Now Thakkali Sun Dried Pickle Recipe is ready. Store it in dry and air tight container. It will be stored for 1 year.
Tomato Nilava Pachadi | Thakkali Sun Dried Pickle

Tips and tricks to make Tomato Nilava Pachadi | Thakkali Sun Dried Pickle Recipe:

1. It is not good to add tadka to whole quantity at a time. Take how much you require and add tadka to it only. Store remaining.

2. Don’t take fully ripe tomatoes. Take light green tomatoes, they must be hard, not juicy.


Comments are closed.