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Green Tomato Pachadi Yum
Green Tomato Pachadi
Course condiments
Cuisine andhra
Prep Time
10 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
  • 4 Tomatillos – medium
  • 2 tbsp chili powder Red
  • 2 tbsp Mustard powder
  • 2 tbsp Salt
  • 2 tbsp Oil
  • 1 tsp Vinegar (Lemon juice)
Course condiments
Cuisine andhra
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 4 Tomatillos – medium
  • 2 tbsp chili powder Red
  • 2 tbsp Mustard powder
  • 2 tbsp Salt
  • 2 tbsp Oil
  • 1 tsp Vinegar (Lemon juice)
Green Tomato Pachadi
Instructions
  1. Remove the outer papery skin around the tomatillos and rinse them thoroughly. They tend to be sticky, so make sure to thoroughly clean them. Dry them completely, before finely dicing them.
  2. In a clean, dry dish, add chili powder, mustard powder (grind mustard seeds in the spice grinder or blender) and salt. Mix well.
  3. Add vinegar, tomato pieces and oil (you can use any oil sesame seed oil, vegetable, canola etc.). Mix well with a clean, dry spoon.
Recipe Notes
  • Let it sit for atleast 1 whole day and enjoy the spicy pachadi with plain rice and dal.

You can find Dosa avakai recipe from Sailu’s Kitchen here.

I made the pickle in a steel dish and I transfered into a sterile glass bottle after 1 day. Vinegar is added to keep veggie pieces crisp longer (Mom’s tip) and also for that extra zing (my tip :0)

This is my entry to Pooja‘s Vegetable of the Week series, over at Creative Ideas.

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