Tomato Pickle / Thakkali orukaai
Ingredients:
Preparation:
- 1 kg grams of mixed tomatoes (50% fruit and 50% semi-fruit)
- 100gms of Chilli powder
- 1 tea spoon of turmeric powder
- 2 tea spoons of mustard (kadugu) seeds
- 1 tea spoon of asafoetida (perungayam) powder
- 1 tea spoon fenugreek (venthayam) seeds
- 3 tea spoons of tamarind extract
- 100mg of tea spoons of gingelly oil
- 100 to 150 grams of Salt (as per your taste requirements)
Preparation:
- Chop all the tomatoes in equal sizes ( not too small or too big). Do not waste the tomotes juices while chopping.
- Add Salt and mix them with the chopped tomatoes and keep the mixture as side
- Now heat 2 table spoons of gingelly oil (not too much hot - better to heat in the medium flame)
- Fry Mustard seeds, Fenugreek seeds together (till little golden brown)
- Cool the above mixture and powder them and mix them to the chilli powder,turmeric powder, asafoetida powder. Keep them as side till it cools down
- On the thick bottomed pan, add 3 table spoons of gingelly oil and heat it
- Once the oil becomes hot, add the chopped tomato mixture to the pan
- Fry them till the content turn to mashed like tomato paste by keep on stirring it (this will make sure that it did not get stick to pan)
- Now add the tamarind extract to the content and with low flame stir them for 10 minutes
- Add the powder contents (prepared in step 5) to the pan and mix well and cook for 5 to 10 minutes
- Keep the contents as side
- Meanwhile heat the remaining gingelly oil and pour above the content and mix them
- Pickle is now ready!!!
- Cool the pickle to room temperature and keep it in the air tight container.
- Take required quantity and keep in separate container use it for daily. Remaining pickle should be stored separately. This will be helpful to use the pickle for 3-4 months.
- Note: No preservatives required / added
Usage:
- Best suited for Variety Rices, Curd Rice, even for Dosa / Idly
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