Tomato varattiyathu

tomato pickle

Fresh and plum tomatoes are a staple in the Kerala cuisine and this juicy vegetable (or fruit?) is always available in our pantry. Check out this special recipe of tomato varattiyathu which can be stored up to a month. This spicy and sweet side dish tastes incredible with rice or even dosa and chapathi.


½ kg tomato
3 tbsp oil
¼ tsp mustard seeds
2 tsp urad dal
50 gm ginger (chopped)
2 bulbs garlic
50 gm shallots or onions (sliced)
Curry leaves as required
¼ tsp turmeric powder
Asafoetida as required
Salt as required
Fenugreek powder
1 tbsp jaggery


Puree the tomatoes in the large jar of the mixer and set it aside
Heat oil in a pan and splutter the mustard seeds. Add the urad dal and roast
Into it add chopped ginger, garlic and shallots or onions. Sauté everything well
Add the curry leaves and roast until they are fragrant
Add turmeric powder, asafoetida and chilli powder and sauté until the raw smell is off
Now, add the pureed tomato and a bit of fenugreek powder as well. Roast them well until the water evaporates and the tomato is thick and dry
Add the jaggery and roast until all the ingredients are mixed well and reach the right consistency.

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