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Tomato Uragaya
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Tomato Uragaya

Tomato Uragaya is a typical Andhra Style Tomato Pickle, made with a mix of spice powder and makes a good side dish for tiffins.
Course Chutneys, Dips and Spreads
Cuisine Andhra Pradesh
By Cook Method Stovetop
Occasion Everyday Meal, Summer
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Srivalli

Ingredients

For the Pickle

  • 1/2 kg Tomatoes
  • 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

For Tempering

  • 2 tsp Cooking Oil
  • 3 Dry Red Chillies
  • Curry Leaves Handful
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 5 to 6 Garlic Cloves

Instructions

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.

For Tempering

  • 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.

Notes

This Tomato Pickle has a good shelf life, stays good for many months.
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