Tomato Uragaya | Andhra Tomato Pickle

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

Tomato Uragaya

Ingredients Needed:

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

For Tempering

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.

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.

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.

• CourseChutneys, Dips and Spreads
• CuisineAndhra Pradesh
• By Cook MethodStovetop
• OccasionEveryday Meal, Summer

Prep Time10 minutes

Cook Time15 minutes

Ingredients

For the Pickle

• 1/2kg Tomato
• 1cup Red Chilli powder
• 1cup Cooking Oil
• 1/4cup Salt
• 1tsp Cumin Powder roasted
• 1tsp Fenugreek Seeds / Methi Seeds, roasted

For Tempering

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

Instructions

For the Pickle

1. Wash and chop the tomatoes finely.
2. Dry roast the cumin and methi seeds, cool and powder it.
3. In a kadai heat oil. add chopped tomatoes and cook on high flame as you keep stirring, till it turns mushy.
4. After about 5 mins, add chilli powder, salt, simmer and cook oil comes out on the sides of the tomatoes.
5. Next add roasted cumin powder, Methi powder and stir well. Simmer till you temper.

For Tempering

1. Heat another pan with oil, temper with curry leaves, dry red Chilis, Mustard, Jeera and garlic. Saute for couple of minutes.
2. Pour this to the simmering pickle and combine well.
3. Allow the pickle to cool, and store in an airtight container.

Recipe Notes

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

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Posted in: Indian Cook