Tomato Uragaya is a typical Andhra Style Tomato Pickle, that is made frequently during summer, using the excess bounty of tomatoes we get. This pickle is supposed to be very spicy, but we made it using only half of the amount of red chillie powder, though it is still very delicious and can be used as a side dish for dosas or any tiffin.
I remember years back when we used to make pickles very frequently. However, now we no longer make it so often or it gets consumed much. We still have a bottle stocked most of the time. This is one such pickle that I try to stock as it makes a great side dish for tiffins.
Try this and you will love it.
How to make Andhra Tomato Pickle
For the Pickle
1/2 kg Tomato
1 cup Red Chilli Powder
1 cup Cooking Oil
1/4 cup Salt
1 tsp Cumin Powder roasted
1 tsp Fenugreek Seeds / Methi Seeds, roasted
2 tsp Cooking Oil
3 Dry Red Chilli
Curry Leaves Handful
1 tsp Mustard Seeds
1 tsp Cumin Seeds
5 to 6 Garlic Cloves
How to make Tomato Uragaya
For the Pickle
Wash and chop the tomatoes finely.
Dry roast the cumin and methi seeds, cool and powder it.
In a kadai heat oil. add chopped tomatoes and cook on high flame as you keep stirring, till it turns mushy.
After about 5 mins, add chilli powder, salt, simmer and cook oil comes out on the sides of the tomatoes.
Next add roasted cumin powder, Methi powder and stir well. Simmer till you temper.
Heat another pan with oil, temper with curry leaves, dry red Chilis, Mustard, Jeera and garlic. Saute for couple of minutes.
Pour this to the simmering pickle and combine well.
Allow the pickle to cool, and store in an airtight container.