Raw Tomato Avakkai

Recipe by
Total Time:
15-30 minutes
Serves:1 bottle
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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Ingredients

  • 2 - tomatoes
  • 6 cloves - garlic
  • 1 tsp - fenugreek seeds
  • 1 tsp - jeera
  • 3 - lavang
  • 2 tsp - mustard seeds
  • 1 tsp - coriander seeds
  • 1 tsp - ginger paste
  • 2 tsp - red chilli powder
  • 1 pinch - turmeric
  • 2 tsp - oil
  • salt as needed

How to Make Raw Tomato Avakkai

  • Wash tomatoes and clean with dry cloth to make sure it has no moisture outside.
  • Cut them into small 1 inch pieces and put them in a bowl.
  • Dry roast fenugreek, jeera, mustard, lavang, coriander, and garlic cloves and grind them into a fine powder.
  • Add the powder in the tomato pieces.
  • Add red chilli powder, ginger paste, turmeric, salt and mix well.
  • Heat oil in a pan and add a little mustard seeds, little jeera, 2 red chillies, curry leaves and add to the tomatoes.
  • Store this in a jar.

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