Vyattal with Macha (Tomato Achar with Dried Anchovies)

December 6, 2015

Vyttal is a newari side dish. I haven’t heard much about it or tasted it anywhere else but my home. My friends often laughed when I mentioned the name of this dish (they find this name super funny). It is basically like a tomato achar but this is not pureed. Tomatoes are cooked with varieties of spices and ginger/garlic until it reaches the puree consistency. I liked this dish but was not in love with it until I decided to add dried anchovies to it and it worked perfectly and I love it now. It is  amazing how you play with different ingredients and  it changes the flavor profile and you end up loving it.  Therefore, I call anchovies star of this dish 😀 . It is best when served with chiura (beaten rice)along with other side dishes. This is a  very simple recipe. I hope you will try it and love it like I do. Thanks again for stopping by 😀

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Tomatoes, Green chillies, anchovies, garlic, ginger


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Dried Anchovies



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Cumin seed, Salt, Turmeric, Timur, Cumin/coriander powder, Red chili, Mustard Oil

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Minced ginger and garlic

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Sautéing cumin seed

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All the ingredients in the pan

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Cooked tomatoes

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Fried anchovies

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Pour the anchovies in the cooked tomato mixture

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Vyattal is ready to be served 😀

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Nomi Nomi 😀

Vyattal with Macha (Tomato achar with Anchovies)
Cuisine: Newari
Prep time: 
Cook time: 
Total time: 
  • 6 medium size tomatoes
  • 1 tablespoon mustard oil/vegetable oil to cook tomatoes
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 4 thinly sliced ginger (shown in picture above)
  • 1 teaspoon salt
  • ½ teaspoon turmeric
  • ½ teaspoon cumin and coriander powder
  • ½ teaspoon timur (sichuan pepper)
  • ½ teaspoon red chili powder
  • 3 tablespoon water
  • ½ cup dried anchovies
  • 3 tablespoon oil to fry the anchovies
  • Cilantro to garnish
  1. Dice the tomatoes into cube size pieces.
  2. Add 1 tablespoon of oil in a medium size pan, once its hot sauté cumin seed until it turns black in color.
  3. Add in the diced tomatoes to the pan with other ingredients salt, chili, ginger/garlic paste, turmeric, timur.
  4. Once the tomatoes starts getting soggy add 3 table spoon of water to it to maintain the puree consistency.
  5. Let the tomatoes shimmer in medium heat for about 15 minutes,
  6. Meanwhile, take another pan and add 3 table spoon of mustard oil/vegetable oil.
  7. Once its hot , add the anchovies and fry until its golden.
  8. Once the fish is ready, pour the fish with the remaining oil to the pan with the tomatoes.
  9. Stir for couple of more minutes.
  10. Garnish with cilantro.
  11. Serve this dish with chiura (beaten rice ).



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