Pachi Tomato Avakaya/Raw Tomato Pickle

 Pachi Tomato/Raw tomato Avakaya 

Pachi tomato Avakaya is Prepared in Andhra style. Raw tomato Avakaya is great accompaniment to hot steamed rice. It’s prepared just like mango Avakaya. The pickle stays good for minimum one month if proper care is taken. Here I present tangy and spicy Pachi tomato Avakaya to relish anytime. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham 

Course: Pickles 

Cuisine: Andhra, India 

Servings: 20

Ingredients: 

Raw tomatoes: 6 nos.(Approximately)

Salt: As required (Approximately one tsp)

Red chilli powder: 3 tsp

Mustard seeds powder: 1  tsp 

Turmeric: Half tsp

Sesame oil: One fourth cup

Method of preparation: 

🍅. Take six raw tomatoes rinse well with water and wipe them with clean kitchen towel and keep aside. Allow to dry naturally for 10/15 minutes. 

🍅. Meanwhile prepare spice mix for Avakaya. Take a dry mixer grinder, put one and half tsp mustard seeds and a pinch of salt. Grind to a fine powder. Now add few roasted methi seeds and further grind to a powder.

🍅. Mix thoroughly and add one fourth cup of sesame oil. Allow the pickle to set for minimum three hours to infuse flavors.

🍅. Serve raw tomato Avakaya with hot steamed rice. 

Thanks so much for visiting Akshayakumbham and leaving comments. Your comments are really appreciated.