A tribute to my amma

and all mothers and mothers to be.

Tomato Ooragaya

Posted by Ratnavalli on September 21, 2006

Tomato’s : 3 ( If using Roma tomatoes use 6 )

Dry roast 3 tsp fenu greek and grind to a fine poweder

Salt as per taste

Red chilli poweder as per taste

Tamarind : lemon size ball

Turmeric : 3 tbl spoons

Oil 1 laddle.

hing 1 tsp

mustard seeds 1 tsp


Make sure the place, container,knife ,cutting board ,wooden spoon etc are moisture free . Or else your pickle will get spoiled in a day .

I used pyrex glass container with lid .

Cut tomatoes into medium sized pieces ( Roma tomatoes can be cut into 8 peices).

Put them in the galss container, sprinkle salt and turmeric .Mix them with wooden spoon so that all tomato peices are coated with salt and turmeric. This is very important.

Cover the container and keep it aside.

Once in day for three days use a wooden spoon and gently mix the tomato pieces.

(We dont do this in India ,but I do this here in US jsut make sure the top layer wont dry up and get fungus).

On the third day,separate tomato pieces from the juice ,sqeeze the juice out complete from tomato and place them on alluminium foil. Pour juice in oven safe dish and place tamarind in it.

Put Juice and tomato peices in oven at 250 degress for about 15 min or so until tomato becomes dry .make sure they dont turn balck( I checked after 30 mins first time I made 🙂 )

Switch off oven .Let them all cool. Take out tamarind from juice and grind it along with dry tomato . Then mix the ground paste in juice.

Add fenugreek poweder and red chillipoweder mix well ( dry wooden spoon) .

Head a skilelt add oil , when hot add mustard.When they splutter add hing and switch off the stove. Let it cool Then add to the tomato pickle. Adjust salt and chilli poweder.

Transfer pickle to a dry container preferably glass jar and ENJOY .


2 Responses to “Tomato Ooragaya”

  1. Arjuna said

    Your recipe of tomato pachadi sounds really good. I am going to try this soon.

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