Learn how to make Instant Andhra Tomato Pickle ~ Instant Andhra style tomato pickle flavoured with spices, tamarind and garlic tempering
It is always hard to come back to England after a fun filled trip to India! The colours, weather, buzz, noise, and the sense of never being alone are just other things you miss apart from family and friends. The holiday is always too short when one visits home!!!
Juicy, firm, red Tomatoes for Instant Andhra Style Tomato Pickle
This holiday with our family was one that finally helped us in taking one of the big and most important decisions of our life. I will talk about it in one of my next posts in coming days. For now all I want to talk about is food... The food cooked by our loved ones and the few I cooked for them, like this Instant Andhra Tomato Pickle!
Spicy and tangy Instant Andhra style Tomato Pickle
While on holiday in India, I was approached by the good people at one of the biggest brands of cookware in India, Nirlep. The brand Nirlep has been offering quality products in India and abroad since 1968 and it still continues to be one of the top cookware brands. Nirlep is the first ever company to produce non-stick cookware in India and has produced more than 12 million pans in the last 44 years! It is also the first brand produce non-stick flat griddle (tawa) to the world. Their wide range of products from non-stick cookware, pressure cookers, induction cooktops and gas stoves at different price ranges from Rs.180 to Rs.7645 to suit every budget.
Instant Andhra Tomato Pickle served with Paratha and Yogurt
Nirlep sent me two products for testing, Nirlep Hard Anodised Ebody Handi and Ebony Induction Compatible Kadai. The products were well packed and they reached me within 2 days of shipment from their warehouse. Both the products came with instruction manual and a snug fitting stainless steel lid and a glass lid respectively. During my short stay, I have extensively used the Ebony Handi as it is a perfect cookware to cook the gravy based dish and this review is all about how I found this little product.
Nirlep Hard Anodised Ebony Handi (Image courtesy Nirlep India)
The hard anodised Ebony Handi is a traditional belly-shaped pot with steel rod riveted side handles and a stainless steel lid. The hard anodized surface makes it scratch resistant, thus allowing free use of metal spoon, spatula etc which is what we use extensively in Indian cooking. It is excellent product for healthy cooking as it can be used without or with very little oil due to non-stick coating. The hard anodised technology allows the even distribution of heat and hence I found it really good product for making the bhuna paste which takes pretty cooking time. The elegant matt finished handle gives a better grip. It does not warp and boasts of stain free exteriors that can last for a lifetime and it sure is a value addition to any contemporary kitchen. You can check their wide range of products and buy from Nirlep online shop.
I have always been very particular about choosing my cookware and never compromise on the quality as I believe in long-term investments. Investing in the cheap and the wrong kind of cookware can be a potential hazard, not only in terms of money, but also in terms of health which is always my prime concern. As I honestly believe in the magic of slow cooking, the hard anodised Ebony Handi is the perfect fit for my kitchen to cook my favourite slow cooked dishes like Dum Aloo, Rajma, Dal Makhani and many other. With it's fitted lid, you can be sure that all the nutrients are retained during the long cooking process. The round pot helps in even distribution of heat by circulating the steam around the pot and also makes sure that the food doesn't burn quickly. My only complain is that the handle is bit too small and does get heated up during cooking making it bit clumsy to hold on to when there is lot of stirring to do. Overall this is a beautiful looking cookware which can double up as a serve ware and requires little elbow grease to clean. This little handi with its snug fit lid is oven safe too and hence is perfect for any Dum-Phukt cooking style. Considering the quality of the cookware and it's usefulness, I do recommend it if you like your dum style slow-cooked rice or curries.
I have always been very particular about choosing my cookware and never compromise on the quality as I believe in long-term investments. Investing in the cheap and the wrong kind of cookware can be a potential hazard, not only in terms of money, but also in terms of health which is always my prime concern. As I honestly believe in the magic of slow cooking, the hard anodised Ebony Handi is the perfect fit for my kitchen to cook my favourite slow cooked dishes like Dum Aloo, Rajma, Dal Makhani and many other. With it's fitted lid, you can be sure that all the nutrients are retained during the long cooking process. The round pot helps in even distribution of heat by circulating the steam around the pot and also makes sure that the food doesn't burn quickly. My only complain is that the handle is bit too small and does get heated up during cooking making it bit clumsy to hold on to when there is lot of stirring to do. Overall this is a beautiful looking cookware which can double up as a serve ware and requires little elbow grease to clean. This little handi with its snug fit lid is oven safe too and hence is perfect for any Dum-Phukt cooking style. Considering the quality of the cookware and it's usefulness, I do recommend it if you like your dum style slow-cooked rice or curries.
Tomato for Instant Andhra Tomato Pickle
Now the exciting news is Nirlep has agreed to GIVEAWAY their products to THREE lucky readers of Monsoon Spice. The winners can choose either a frypan, tadka pan or a gift coupon. The giveaway is open to anyone with Indian shipping address. Even if you live abroad, you can win this giveaway for your loved ones back in India by entering the giveaway!
Three lucky winners were chosen at random from random.org and the Nirlep giveaway contest winners are
- Sita
- Lalita
- Aishwarya
Instant Tomato Pickle
Now coming to the recipe of Instant Andhra Tomato Pickle, I chanced upon this recipe at Sailu’s blog few months ago. Since then I have made this pickle twice already with few variations and it has become my family’s favourite recipe. I am a huge fan of Andhra Sundried Tomato Pickle which I tasted for the first time at hostel during graduate days. My best friend was from Andhra and her mother’s Gongura (Sorrel Leaves) Pickle and Sundried Tomato Pickle was out of this world! It is a very labour intensive process and took few days to prepare it. But this recipe of Instant Andhra Tomato Pickle is really good if not better than the Sundried version.
Sinfully spicy ~ Andhra styled Tomato Pickle
Juicy tomatoes slow cooked for up to an hour and then blended with aromatic spices and tamarind to give it spicy and tangy note. And then the tempering of whole spices with curry leaves and garlic makes this Andhra style Instant Tomato Pickle a truly sensational experience for taste buds! It goes well with Dosa, Idli, steamed rice and even with chapattis and parathas. I have added a spoonful with wraps and even sandwiches and it was sensational! The vibrant red hued Instant Andhra Tomato Pickle is sure to win your heart if you like your pickles super spicy and full of flavour.
Juicy red tomatoes for Tomato Pickle
Spices used in Instant Tomato Pickle
Ingredients used in Instant Andhra Tomato Pickle
Instant Andhra Tomato Pickle (Instant Andhra style tomato pickle flavoured with spices, tamarind and garlic tempering)
Prep Time: 10 mins
Cooking Time: 50-60 mins
Recipe Level: Easy/Beginner to Intermediate
Spice Level: High
Makes: About 2-2½ cups
Recipe Source: Sailu’s Food
Shelf Life: Up to 2 months in refrigerator
Serving Suggestion: With Dosa, Idli, steamed rice and even with chapattis and parathas (Read notes)
Ingredients:
8-10 large Tomatoes, cored and thinly sliced
1 small lime sized Tamarind Pulp (Adjust as per taste. Read notes)
1½ -2 tbsp Salt (Adjust as per taste)
2-3 tbsp Oil (Preferably Sesame Oil)
Spices Used:
2 tbsp Red Chilli Powder (adjust as per taste)
1 tsp Methi/Fenugreek Powder (Read notes)
½ tsp Haldi/Turmeric Powder
For Tadka/Tempering:
1 tsp Mustard Seeds
A generous pinch of Methi/Fenugreek Seeds
3-4 Dry Red Chillies, halved
8 large (cut them to slices) or 15 small cloves of Garlic, peeled and lightly crushed
2 springs of Curry Leaves
2 tbsp Oil (Preferably Sesame Oil)
Instant Andhra style Tomato Pickle
Method:
- Heat oil in a heavy bottomed pan and add sliced tomatoes. Cook the tomatoes on high heat for about 5 minutes. Reduce the heat to medium high and continue to cook till you see little oil separating in the edge and the tomatoes release their juice and turn mushy, about 20 minutes.
- Reduce the heat to medium and continue to cook the tomatoes as the oil separates from them and the paste starts to thicken. It can take anything around 45 minutes to 55 minutes for the tomatoes to cook.
- Turn off the heat and add tamarind pulp and close the lid. The tamarind will soften with the heat of cooked tomatoes. Let the cooked tomatoes cool down completely to room temperature before mixing them well.
- Once cooled, add salt and grind the cooked tomatoes along with red chilli powder, turmeric and fenugreek seed powder.
- In a pan, heat oil for tempering. Add mustard seeds and methi seeds and cook then until the methi seeds turn red and mustard seeds pop and splutters. Add dry red chillies and curry leaves and saute for few seconds. Add crushed garlic and turn off the heat. Leave it aside for 4-5 minutes to cool it.
- Once cool, add the tempering to the tomato paste and mix them well. Transfer the Tomato Pickle into clean, dry and sterilised airtight jar and refrigerate.
- Serve this delicious Instant Andhra Tomato Pickle with steamed rice and dal and enjoy! You can also serve it with roties, dosa, and idlies.
Instant Andhra Tomato Pickle ~ Instant tomato pickle flavoured with spices, tamarind and garlic tempering
Sia’s Notes:
- The best kind of tomatoes for this Instant Andhra Tomato Pickle are the sour ones. Use tamarind only if the tomatoes are sweet without any tang.
- The amount oil used in the pickle is slightly more than the usual amount of oil I use in other recipes and this is mainly due to the fact that the oil here acts as one of the preserving agent and hence improves the shelf life of the pickle.
- To make methi powder, dry roast the methi seeds until they turn light red in colour. Cool them completely before crushing them to powder in pestle and mortar.
- It goes well with Dosa, Idli, steamed rice and even with chapattis and parathas. I have added a spoonful with wraps and even sandwiches and it was sensational!
- Make sure you use firm, red and juicy tomatoes for this Instant Andhra Tomato Pickle.
Hi sia...
ReplyDeleteThe pickle looks sinfully delicious. ..
I will try it definitely, since I love andhra pickles. ..
Thank you for the wonderful post...
The pickle looks awesome!!! Stunning photographs Sia!!
ReplyDeleteLove the pictures.
ReplyDeleteThe healthy receipe from my kitchen is the simple and tasty Brocolli paratha.
Cut/Grind brocolli florests in small pieces, add salt, chilly powder, garam masala and fry on pan for a minute or 2.
Now fill in already made dough, roll and make heavenly parathas. Goes well with raitha and pickle.
Entry for giveaway. Email ID: gopalan.seema@gmail.com
oh sia ,i love ur photography .loved evry pic of yours .liked ur fb page n tweeted as well. i m from tamilnadu .i want to mention about curry leaves kulambu my MIL makes it is the best i have ever tasted .
ReplyDeleteHi ...
ReplyDeleteYour tomato pickle looks simply superb...with hot rice n ghee tomato pickle taste heaven....
Healthy recipe is kichidi ....
Quite excited about this recipe as we love Andhra style tomato pickle but have always bought it; now I will make it at home. Thanks a lot and a nice giveaway too. I am from Kerala and hence thought of sharing a recipe from my part of the country..
ReplyDeleteThai Baby Brinjal Pachadi
Ingredients:
1. Thai baby brinjal – 6, finely chopped
2. Onion – 1 small, finely chopped
3. Tomato – 1 small, finely chopped
4. Curd – 2 cups, good quality thick curd/yoghurt
5. Turmeric powder – ¼ tsp
6. Mustard seeds – ¼ tsp
7. Curry leaves – 4-5 leaves, finely shredded
8. Red chilli powder – ½ tsp
9. Salt – to season
10. Vegetable oil – 3 tbsp.
Method:
• Beat the curd well into a thick, creamy consistency and keep aside. If the curd is too thick, then add some water but make sure it’s not runny.
• In a pan, heat oil, crackle mustard seeds, add curry leaves and add the chopped onion; sauté till translucent.
• Add the chopped tomatoes, brinjal and the spices. Season with salt and sauté till done.
• Take off flame and allow to cool.
• Once cooled, add to the curd and mix well. Season with salt if necessary.
ultimate spicy pickle to relish almost with any breakfast....super delicious clicks Sia
ReplyDeleteHi Sia,
ReplyDeleteHow wonderful it must make you feel to be approached by Nirlep a big brand in India. I have always had their products in the kitchen and it is good to see that they are matching up their products to all clad and other big brands.
The traditional Maharashtrian food that I cook in my kitchen is healthy, tasty and easy to make. .
Love tomatoes, love pickle..,this is a thoroughly tempting recipe x
ReplyDeleteHi Sia,
ReplyDeleteAs always, its a treat to the eyes to see your posts. Thanks for sharing as always and for the lovely giveaway.
I am a Mangalorean and my favorite healthy recipe is that of rice dumplings:
250 gms (uncooked) boiled rice, washed and soaked in water for at least 1 hour and salt to taste
Method:
Drain the soaked rice completely and grind it along with salt. Add little water while grinding if required
Place the batter in a thick bottomed vessel on a slow flame & allow it to cook a bit
Switch off the flame when you can see that dough looks a little done. Allow to cool slightly
Make balls of the dough, a little bigger than a marble
Eat it with chutney (maybe the tomato chutney from post above :))
Fiona
Hi Sia,
ReplyDeleteAs always, its a treat to the eyes to see your posts. Thanks for sharing as always and for the lovely giveaway.
I am a Mangalorean and my favorite healthy recipe is that of rice dumplings:
250 gms (uncooked) boiled rice, washed and soaked in water for at least 1 hour and salt to taste
Method:
Drain the soaked rice completely and grind it along with salt. Add little water while grinding if required
Place the batter in a thick bottomed vessel on a slow flame & allow it to cook a bit
Switch off the flame when you can see that dough looks a little done. Allow to cool slightly
Make balls of the dough, a little bigger than a marble
Eat it with chutney (maybe the tomato chutney from post above :))
Fiona
Hi Sia....as usual great post! Would love to take part in your giveaway :)
ReplyDeleteA healthy recipe that is close to my heart (and from my native region) is Rice Shavige/Semige which is prepared by grinding raw rice with water to a smooth batter and placing the batter overnight in a warm place. The following day, the batter is cooked until it thickens and can be shaped into balls, steamed for 10 mins and finally passed through a sieve like apparatus so that it forms long loose noodle-like strands.
My e-mail address is: meinblogland@gmail.com
Cheers,
Megha
Absolutely love your ingredients pics! a healthy recipe from Kerala.. Hmm.. I'd say the lovely steamed breakfast, puttu :)
ReplyDeleteHi Sia, Lovely recipe and very excited to enter the give away. A very healthy yet very tasty recipe that I cook in my kitchen and very famous in my region of Andhra Pradesh is Ragi sangati or Ragi mudda
ReplyDeleteMy email id prachi16@gmail.com
ReplyDeleteLiked the Facebook pages and Tweeted on https://twitter.com/prachi16/status/427036293554384897
The healthy recipe from our kitchen is tomato-oats omlette
5 tomatoes pureed
1 bowl ground oats
1 tblspn besan
1 green chilli
salt to taste
coriander to garnish
Make a batter with the tomato oats and besan, add chopped coriander. You can add leftover cooked rice too (optional to make them extra soft). Spread the batter like a dosa on the pan and cook with a few drops of oil or ghee until golden brown. Serve hot with coriander chutney and/or ketchup
Mouthwatering chutney..
ReplyDeleteLove the color..
Hi Sia,I am Monsoon Spice's big blog follower!As a keralite,i enjoy all types of indian cuisines,my fav healthy food is Inji thayir(curd with ginger)..It is really cooling and great for digestion.Just chop finely an inch of ginger,1 greenchilli small,add to a half cup of yoghurt with salt and enjoy with rice!
ReplyDeleteI also read your facebook and twitter posts regularly,my email id is santhiasukumar@gmail.com
Best wishes for your new venture!-Santhia
Hi Sia,
ReplyDeleteWish you a very happy new year. I hope you have had a good one so far. I come from Bangalore, which has a variety of dishes from all around India as well as from around the world. Whether streetfood or comfort home food, I like to cook all. My favourite healthy food is idli and this time, it is cabbage idli. Very simple loaded with lots of fibre, it can be eaten as is or with any chutney of your choice. For this, you will need
1 cup raw rice and 1 cup parboiled rice (Soaked in water)
1 cup shredded cabbage
3/4 cup grated coconut
1/2 tsp turmeric
1/4 pinch asofoetida
salt to taste
4-5 dry red chillies
Grind both the rice into a coarse paste. Add shredded cabbage, salt and mix. Grind the coconut with hing and red chillies to a fine paste and add this to the rice mixture. Check the consistency and add water to resemble idli batter. Pour or shape into moulds and steam until done. Eat with a spoonful of ghee or with any chutney.
My email: neelavenkatesh@yahoo.com
Hi Sia, This is Tejaswini and my email id is tejaswini00111@gmail.com..You know me as I keep messaging you on FB. I was thinking what do I mention as the healthy recipe from my kitchen for your giveaway. Just today I made your Mooli paratha and with the greens of the Radish I made a Mulangi Hasi(from my MIL's kitchen) and the recipe for Hasi goes as follows.
ReplyDeleteFinely chop the green leaves and the stem of the radish. Add enough salt and leave it for 30-45 minutes. Then drain out the water completely. For 3 packed cups of drained out radish greens, Add 2tsps of sugar, 1 finely chopped onion and 2 tbsps of grated coconut. Add 2 chillies(or as you may need) finely chopped. I used red chilli powder 1/2 tsp as finding green chilly amidst green leaves would be difficult.
Then give a tadka of 1/2-1 tsp each of mustard seeds, cumin seeds, urafd dal and channa dal, and curry leaves. Mix this tadka with the greens and have it as a side dish with rotis or chapatis.
I also tried mixing up this with curd and it tastes yum too!! Some people liek to stir fry these greens a bit as they do not like the smell. but I like to eat them raw and bite into those crispy stems.
Hi Sia, ur tomato pickle just seems so tempting that wanting to eat it right no with hot aloo paranthas but cant take them out from the picture..
ReplyDeleteThe healthy receipe which i am going to share is of POHA which is simple to make as well as very healthy too..
Ingredients
2 cups poha
2 tablespoons oil
1/2 teaspoon black mustard seeds
3 tablespoons peanuts
1/2 cup minced onion (about 1 medium onion)
6 curry leaves
1 green chili, minced
1/2 cup boiled potato
1/4 frozen green peas
1/2 teaspoon turmeric powder
1 teaspoon lime juice
2 tablespoons chopped coriander for garnish
Method
1. Place the poha in a colander and wash it under cold water. Set aside to drain for around 10 minutes.
2.Heat the oil in a kadhai and add black mustard seeds. When they pop, add the peanuts and cook on medium heat till the peanuts turn lightly golden.
3.Then add the onion, curry leaf and green chili.Roast the onion till light pink in colur.
4. Then add the cubed potatoes and green peas.Stir well.
5. Sprinkle turmeric and salt. Stir and cook for a few seconds.
6. Add the drained poha and lime juice. Cook on low heat for about 3 minutes.
7. Garnish with chopped coriander.
TIPS while making Poha
>After draining the water,the poha shouldn't be too dry and neither too watery..
Email address rastogi.anchi@gmail.com
Fb Name Er Nam
Twitter Name @NAMRATARASTOGI
Dn all the steps..now will be waiting to win..Sia
Such lovely captures! the tomatoes almost look surreal! My favourite and easily the most healthiest recipe is Olan - an understated recipe from God's own country. :)
ReplyDeletehttp://myonlyfacade.com/post/63207381256/olan
Love the colours in the pickle... The healthy recipe from my region - TamilNadu - is upma. More than healthy, it is so quick to make which makes it my favourite :)
ReplyDeleteHi Sia I hope u had wonder full trip to india .first of all thank u for u r giveaway deal becoz today at least I would like to thank u for u r wonderfull recipes which i started experimenting back from 2007 the year i got married and landed in to the world of cooking first recipe of sambar i made it from u r blog but never left a Thank u note . I am sorry becoz of my lazyness and postponement even tough i go through ur blog updates i never left u feed back I am sorry today I am writing this not to win prize but Just to thank u for u r sweet blog for my happiness atleast I am doing after these many yrs.. :)
ReplyDeleteHere is the Healthy and light recipe amma makes every saturdays at my home we call it Uppudu Pindi ( Rice rava upma)
1 cup rice rava , 1 1/2 cup water , 1 tbs shredded coconut , 1 tbs moong dal ,1 tsp Chana dal, mustard, jeera each ,1 red chilli , few curry leaves , pinch of hing, little pepper , salt as per taste, little ghee r oil
Method :
Take pressure cooker r pan Add little amount of ghee then add mustard, chana dal, jeera, hing , curry leaves , red chilli , then add water when the water startes boiling just add moon dal ,coconut and pepper , salt and finally add rava and get one whistle and uppudu pindi is ready :
Thank u sia
love lalli
I will definitely be trying out this recipe.. I love instant pickles. It would be great to eat with some dosa.
ReplyDeleteWe prepare simple neer dosa and it is one of the healthy recipes from my region.
Would love to win this prize :) Thank you Sia and Nirlep.
Michelle
michrasqui@yahoo.com
Hi Sia, Thanks for the giveaway! As always, your photos are stunning :) And I guess I will classify appams as a traditional and healthy fare that I churn out from my kitchen :)
ReplyDeleteI love all pickles from her awesome style of preparing
ReplyDeleteSo nice, try this pickle with the large beef tomatoes..tastes the best with them :)
ReplyDeleteHi Sia, thnx for this lovely Instant Pickle Receipe..By looking at it in the photo made my full mouth waterly..U have really presented it very well..
ReplyDeleteMy favourite health food is Paneer Tikka as it has Cotton Cheese in it which is rich in Proteins and also it involves the process of grilling not frying ,so i love it..So i m sharing with u the receipe of Panner Tikka
Ingredients
To Be Mixed Into A Marinade
1/2 tsp lemon juice
1/2 tsp chilli powder
1/2 tsp roasted jeera powder
3/4 cup fresh curd
1/2 tsp ginger paste
1/2 tsp green chilli paste
1 tsp kalimirch powder
1/2 tsp ajwain
1 tsp saunf powder
3/4 tsp turmeric
1/3 cup besan
1 tsp oil
salt to taste
Other Ingredients
12 paneer cut into cubes
1 tbsp oil for cooking
1 tsp chaat masala
1 tbsp finely chopped coriander
Method
Combine the paneer and marinade in a bowl, toss gently and keep aside to marinate for atleast ½ hour.
On a satay stick ,arrange 3 pieces of paneer. Repeat with the remaining ingredients to make 3 more stays.
Heat a non- stick tava and cook the satays on a medium flame using oil till he paneer is light brown in colour from all sides. Serve immediately sprinkled with chaat masala and coriander.
Hope u like the receipe Sia and me become the winner of the giveaway..
Hi Sia,
ReplyDeleteI have always loved your photography skills and ur narration style as well. Here is a simple Avarekalu Chakli (or Chakkuli) from my Mom's kitchen. Well, I'm writing this recipe on her behalf as she loves cookwares a lot!
Avarekalu Chakli
Ingredients:
Avarekalu(Field beans) 1 cup
Rice flour(dry) 1 cup
Jeera/cumin seeds 1 spoon
Oil or ghee 2 spoons
Oil for deep frying
Method:
Cook avarekalu with around one and a half cup of water. You can use pressure cooker as this is easy. Let it cool. Now drain the seeds and grind them into a fine paste. Don't throw the cooked water. It is rich in nutrients and will be used later. Now, take the rice flour in a bowl, add jeera, salt to taste and 2 spoons of oil or ghee. To this add the fine ground paste of avarekai and mix using the cooked water that you had kept aside. Once mixed well, put the dough into chakli moulds and get the desired size of chakli. Deep fry the chaklis into golden brown. These chaklis are crispier and tastier than regular chaklis.
Regards,
Soumya :)
Hi Sia,
ReplyDeleteI have always loved your photography skills and ur narration style as well. Here is a simple Avarekalu Chakli (or Chakkuli) from my Mom's kitchen. Well, I'm writing this recipe on her behalf as she loves cookwares a lot!
Avarekalu Chakli
Ingredients:
Avarekalu(Field beans) 1 cup
Rice flour(dry) 1 cup
Jeera/cumin seeds 1 spoon
Oil or ghee 2 spoons
Oil for deep frying
Method:
Cook avarekalu with around one and a half cup of water. You can use pressure cooker as this is easy. Let it cool. Now drain the seeds and grind them into a fine paste. Don't throw the cooked water. It is rich in nutrients and will be used later. Now, take the rice flour in a bowl, add jeera, salt to taste and 2 spoons of oil or ghee. To this add the fine ground paste of avarekai and mix using the cooked water that you had kept aside. Once mixed well, put the dough into chakli moulds and get the desired size of chakli. Deep fry the chaklis into golden brown. These chaklis are crispier and tastier than regular chaklis.
Regards,
Soumya :)
A simple rasam is what I love the best.
ReplyDeleteHi Sia - I recently came across your website and i absolutely enjoy your writings,recipes and awesome pictures. I am a person who eats with eyes first then with mouth. I just love the way you present it. Kudos!!!.
ReplyDeleteToday I will share a simple and one of my families favorite recipe:
Paccha MoorKolumbu:
Ingredients to Fry:
2 Tsp of Channa Daal
1 Tsp of Toor Daal
1/4 tsp Fenugreek
4 Red Chillies(adjust according to your spice level)
1/4 tsp of Turmeric
Ingredients to Grind:
3 spoon of coconut
1/2 tsp of Jeera
Tadka:
1/4 tsp of Mustard
1/4 tsp of Ural daal
5 Curry leaves
1 red chilly
Pinch of Hing
Procedure
1. In a spoon of oil fry the ingredients - "Ingredients to Fry". Stop when the daal turns golden brown and you get a nice aroma
2. Grind the fried ingredients with "Ingredients to Grind" to a paste consistency
3. Mix the ground ingredients to curd. Add salt to it
4. In a spoon of oil do the tadka and add on top of it
5. I add capsicum to this.Slightly stir fry the vegetables when you do the tadka.(You can add any veg to it)
6. DO NOT boil the kolumbu.
This is so easy and everyone asks me for this recipe and it is great party please as well. I hope you enjoy it
Hema
Hello Sia,
ReplyDeleteMe and My mom noted down your Awesome Instant Andhra Tomato Pickle and are gonna try our hands on it tomorrow itself. If it turns out just as yummy as yours I am going to upload a Picture of it on your facebook page. Thanks for sharing it with your readers.
We are Saraswat Brahmins and The most liked and loved Recipe is Sabudana Khichdi...and I am gonna share the same with you.
Sabudana Khichdi
Ingredients
• 1 cup sabudana
• 2 medium size potatoes
• ½ to ¾ cup roasted peanuts
• 6-7 curry leaves
• 1 tsp grated ginger
• 1-2 green chili, chopped
• 1 tsp cumin
• 1 or 2 tsp lemon juice (optional)
• 3 tbsp Ghee( Asli Ghee)
• rocks salt and sugar as required
Instructions
1. Soak sabudana overnight, next day drain the sabudana.
2. Boil the potatoes , peel and chop them.
3. In a pan dry roast the peanuts till browned and when cooled make a coarse powder in a dry grinder.
4. Take a pan, heat Ghee, fry the cumin first, now add the curry leaves and green chilies then add the grated ginger. Now add potato and Grounded peanuts mixture with salt and sugar.
5. Saute for 1-2 minutes, add the sabudana and mix them well. When the sabudana looses their opaqueness and starts becoming translucent they are cooked.
6. Don’t over cook as they might become lumpy and hard.
7. While serving garnish sabudana khichdi with coriander leaves and drizzle with some lemon juice.
8. Serve with Sweet Curd…
Nalini Desai
Email- nalinidesai12@yahoo.co.in
Loved the giveaway.... Hope you ,like my Recipe...
ReplyDeleteIts My Familys Favourite, Learnt the Recipe from my mother In Law.
Tomato Rice
Ingredients:
6 medium size tomatoes(chopped)
1 cup Kohinoor basmati rice(washed)
2 large onions(chopped)
4 cloves
3 Bay leaves
10 mint leaves
5 cashew nuts
½ cup ghee
Salt to taste
For Paste:
2cm ginger piece
7 garlic flakes
6 cloves
2cm cinnamon piese
½ onion, chopped
1 cup grated coconut
10 red chillies
3 peppers
Method:
• Soak the Basmati Rice for 20 minutes in water. Drain the water.
• Grind all the ingredients for paste with little water. Keep aside.
• Take a pan, add ghee, fry the cashews,cloves, bay leaves and onions till golden brown, then add the tomatoes and cook well till soft.
• Put the ground mixture. Fry for 5 minutes. Add rice and mix well.
• Add 2 cups of hot water. Cook till Rice is done.
• Garnish with mint leaves
Trishala Oswal
Email-trishalaoswal@rediffmail.com
Twitter-@anuanu12
FB-https://www.facebook.com/trisos12
Wow, awesome food!!!
ReplyDeleteHi Sia,
ReplyDeleteVery nice post and I loved yr photography skills, awesome
loved the way the tomatoes have been clicked
Liked your FB page and already a follower of Nirlep page
Tweeted abt giveaway:
Twitter link: https://twitter.com/KapurMeenakshi/status/429698158654812161
am a Delhite and a punjabi and our traditional punjabi dish is Makki ki roti with srson ka saag and I loving eating it with a doolop of butter on makki ki roti and when my mother makes makki ki roti and saron ka saag the taste is divine and no cook in this world can beat it and when mellting butter on makki ki roti combined with sarson ka saag mlets in mouth the taste, the aroma is just divine and really can't be expressed in words :)
Hi Sia,
ReplyDeleteVery nice post and I loved yr photography skills, awesome
loved the way the tomatoes have been clicked
Liked your FB page and already a follower of Nirlep page
Tweeted abt giveaway:
Twitter link: https://twitter.com/KapurMeenakshi/status/429698158654812161
am a Delhite and a punjabi and our traditional punjabi dish is Makki ki roti with srson ka saag and I loving eating it with a doolop of butter on makki ki roti and when my mother makes makki ki roti and saron ka saag the taste is divine and no cook in this world can beat it and when mellting butter on makki ki roti combined with sarson ka saag mlets in mouth the taste, the aroma is just divine and really can't be expressed in words :)
Email id: mikakapur@yahoo.in
ReplyDeleteHi Sia - I accidentally bumped on your blog today. I truly enjoyed your writings,recipes and awesome pictures. I am a kind of person who eats with my eyes first and then with my mouth
ReplyDeleteGreen gram sundal:
1. Soak a cup of whole moong daal overnight. Drain the water and let it sprout.
2. In a tea spoon of oil saute onions,green chilles, chopped carrots and cucumbers
3. Added grated mango or 1 tsp of lemon juice
4. Add salt and enjoy it
hello sia
ReplyDeleteThanks for your giveway. Your Instant Andhra tomato pickle is a handy sidedish for idli, dosa and chapathi in busy mornings also perfect side dish for a steamed rice. planning to give a try.
I am from tamilnadu region. The healthy recipe from my region and of course from my kitchen is:
7 Kari kootu ( 7 vegetable kootu)
This kootu is the mixture of seven vegetables and moong dal. As this kootu contains dal and vegetable, it is enriched with protein ,vitamins and carbohydrate . Normally people in our region consume this with steamed rice after their fasting(vrat). So that they will regain their energy.
Ingredients:
Moong dal – ¼ cup
Raw banana – 1
Sweet potato – ½
Pumpkin – a small piece
Yam – a small piece
Broad beans – 5 no’s
Gooseberry – 1
Brinjal – 2 nos
Water – as needed
Salt – as needed
For grinding
Coconut – ½ cup
Chana dal – 1 tsp.
Coriander seeds – 2 tsp.
Cumin seeds – ¼ tsp.
Red chillies – 4
For tempering
Oil – 2 tsp.
Mustard – 1 tsp.
Urad dal – 2 tsp.
Curry leaves – 1 sprig
Method:
1) Wash and cut the vegetables in to bit size pieces.
2) In a pressure cooker take moong dal and the vegetables you have cut , pour enough water to it. The vegetables and dal should be immersed in the water.
3) Then pressure cook it for 3 whistles.
4) In a pan take a tsp of oil , when it gets heated add chana dal followed by Red chillies, cumin seeds and coriander seeds sauté it till golden brown.
5) Grind it by adding coconut and water.
6) Transfer the grinded mixture to the pressure cooked dal and vegetable mixture.
7) Stir it well for few minutes and transfer it to another bowl.
8) In a pan heat another tsp of oil for tempering. When oil gets heated add mustard seeds, when its splutters add urad dal and finally curry leaves sauté well. Finally transfer this tempering to our kootu.
9) Serve this kootu to your loved ones.
You can also substitute the above mentioned vegetable of your choice. Enjoy this kootu with steamed rice. This is really a tasty and healthy recipe.
by
Aishwarya
e mail id: aishchitra@gmail.com
Hi Sia,
ReplyDeleteMy father bought 4KG of tomatoes as he chanced a farmer who had just plucked them. Was totally lost as to how to use them up. when I searched for recipes that could use up most of the tomatoes, I chanced upon your blog. Oh God, Am I glad? :) Its a treasure trove of gr8 food. Please accept my sincere appreciation on such a wonderful blog/photography with great eye for details
Am very excited for the contest too. Wish all the participants good luck:)
1. Liked U and Nirlep On FB
2. Tweeted about the giveaway with hashtag #NirlepHealthyCookingGiveway and included the twitter ids @MeetSia and @NirlepIndia
3.Leaving a comment about the healthy recipe from my region - Karnataka, Bangalore.
My Email ID - meerapai1985@yahoo.in/bubblysindhu1977@gmail.com
1. Roasted Fenugreek Sambhar/Dal - Roasted fenugreek is cooked with Toor dal and spices. It is very healthy and a great for diabetics too.
INGREDIENTS
1/4 cup - methi seeds (roasted)
1/2 cup - toor dal
salt to taste
Sambar / hulipudi / curry powder to taste
Tamarind juice to taste
Jaggery powder to taste
Pinch of hing & turmeric powder
2 tsp. - grated coconut
FOR SEASONING - mustard seeds, curry leaves, dry red chillies seasoned in ghee
METHOD
1. Dry roast methi seeds until golden brown and cook with toor dal until tender
2. In a pan, heat ghee and season mustard seeds, curry leaves & dry red chillies
3. Add cooked methi-dal by adding other ingredients and simmer for few minutes
4. Serve hot with rice
Hi Sia,
ReplyDeleteMy father bought 4KG of tomatoes as he chanced a farmer who had just plucked them. Was totally lost as to how to use them up. when I searched for recipes that could use up most of the tomatoes, I chanced upon your blog. Oh God, Am I glad? :) Its a treasure trove of gr8 food. Please accept my sincere appreciation on such a wonderful blog/photography with great eye for details
Am very excited for the contest too. Wish all the participants good luck:)
1. Liked U and Nirlep On FB
2. Tweeted about the giveaway with hashtag #NirlepHealthyCookingGiveway and included the twitter ids @MeetSia and @NirlepIndia
3.Leaving a comment about the healthy recipe from my region - Karnataka, Bangalore.
My Email ID - meerapai1985@yahoo.in/bubblysindhu1977@gmail.com
A healthy dish I would like to share with you is the Nuchinunde/Steamed Lentil Dumplings. Very simple and great for diabetics too.
Ingredients:
Togari bele/Toor dal – 1 cup, soaked overnight
Kadle bele/ Channa Dal – a little less than half a cup, soaked overnight along with Toor dal
Onion – 1, finely chopped
Ginger – 1 inch, grated
Cilantro – a few sprigs, chopped
Black pepper and cumin powder – powder both together, 1/2 tbsp
Green chillies – about 5(depending on spice level needed)
Salt – to taste
Coconut – 2 Tbsp, small pieces
Procedure:
- Carefully pour out as much water as possible from the toor dal and channa dal.
- Grind the dals together without adding any water. Make sure you grind it to a coarse consistency and NOT a smooth paste.
- To the ground dal, add finely chopped onion, coconut, green chillies, ginger, black pepper and cumin powder, cilantro and salt.
- Mix all the ingredients well.
- Make small golf sized balls and place them in greased idly plates.
- Place the idly stand in a pressure cooker and cook in steam for about 10-12 min.
- Remove the nuchinunde from the idly plates and serve hot with coconut chutney.
My Email ID - meerapai1985@yahoo.in/bubblysindhu1977@gmail.com
Thanks to U and Nirlep for this opportunity.
Wow...that's sinfully delectable pickle from my region....Love it....
ReplyDeleteI often make Ginger-Tomato Pickle, which we polish off with dosa or idli or vada....which is quite famous in Andhra....
@Sathya Priya
ReplyDeletePriyaculinary@gmail.com is my mail id ...Do you want to include the recipe of the item mentioned in my comment ?
1. Liked the FB page of Nirlep and Monsoon spice.
ReplyDelete2. Twitted about the giveaway. My twitter handle is @ladiescenter
3. Recipe I want to share with you is 'Sothi' - A traditional and Authentic Vegetarian recipe from Tirunelveli Region. It is considered as the most special dish prepared when we have special guests in vegetarian families. It is always prepared when we invite newly married couple especially.
Ingredients:
Coconut - 1
Big onion - 1
Moong dal - 75g
Ginger - 50g
Green Chilli - 10
Small onions - 10
Lemon - 1
Garlic - 1 pod
Water - As required
Salt - As required
Oil - 1 tsp
Vegetables:
Carrot - 1
Beans - 1
Potato - 1
Drumstick - 1
To Temper:
Coconut oil - 1 tsp
Mustard seeds - 1 tsp
Curry leaves -few
Instructions:
1. Grate coconut.
2. Grind grated coconut with 200 ml water in a mixie and extract thick coconut milk. Filter it and keep the coconut milk aside. It is considered as 1st coconut milk.
3. Grind the coconut again with 200 ml water and extract 2nd coconut milk. Keep it aside separately.
4. Grind the coconut again with 200 ml water and extract 3rd coconut milk. Keep it aside separately.
5. Pressure cook moong dal for 6 whistles with 200 ml water. Meanwhile, cut the vegetables.
6. Heat 1 tsp oil in a pan and fry garlic flakes, small onions, 5 green chillies. Add 3rd coconut milk, carrot, beans, drumstick. Allow the vegetables to cook well.
7. Grind the remaining green chillies and make a paste. Mash the moong dal once it is cooked.
8. Once the vegetables are cooked, add the 2nd coconut milk, required salt, green chilli paste and mashed moong dal. Stir often. Allow it to boil well.
9. Add 1st coconut milk now and continue stirring. Switch off the stove once it starts boiling.
10. Heat 1 tsp coconut oil and add mustard seeds. Let it splutter. Add curry leaves and switch off.
11. Peel off the skin from ginger and chop it finely. Add 50 ml water and grind it in a mixer. Filter the ginger extract.
12. Add ginger extract and lemon juice extracted from one lemon to the 'Sothi' kulambu prepared. Mix it well.
Sothi is ready to serve with rice. It is considered as a very rich side dish for rice in Tirunelveli. The tasty is so yummy. All my friends from other regions are fans of this Sothi Kulambu.
My email id is - css.shunmugasundari@gmail.com
ReplyDeleteHello Sia,
ReplyDeleteI am a huge fan of Andhra pickles especially tomato pickle. I am quite intrigued by the recipe as it looks very simple and easy to make.
I would love to participate in a giveaway. My most favourite and healthy recipe from my state Karnataka is Bisi Bele Baath and given a choice i can eat it 3 times a day :)
Hope to win Sia..Fingers crossed...
ReplyDeletedelicious tomato chutney
ReplyDeleteHI Sia love ur recipes absolutely mouth watering will try this fa sure:)
ReplyDeleteChaitra