This Andhra-style tomato pachadi, or tomato pickle, is a tangy and spicy side dish that pairs well with rice or roti. It can be stored for up to 15 days, making it a convenient meal addition.
To prepare it, wash and dry fresh red tomatoes, then chop them into large pieces. Dry-roast fenugreek, mustard, and cumin seeds until aromatic, then grind them into a fine powder. Sauté the tomatoes with garlic and tamarind until they soften, then stir in chili powder and turmeric.
For the tempering, heat oil and add chana dal, urad dal, mustard, cumin, hing, dried red chilies, curry leaves, and the remaining garlic. Once the garlic turns golden, add the tomato mixture and cook until the flavors are fully incorporated. Allow the pickle to cool completely before storing it in a clean glass jar.