Tomato Pickle / Thakkali orukaai

Ingredients:

  1. 1 kg grams of mixed tomatoes (50% fruit and 50% semi-fruit)
  2. 100gms of Chilli powder
  3. 1 tea spoon of turmeric powder
  4. 2 tea spoons of mustard (kadugu) seeds
  5. 1 tea spoon of asafoetida (perungayam) powder
  6. 1 tea spoon fenugreek (venthayam) seeds
  7. 3 tea spoons of tamarind extract
  8. 100mg of tea spoons of gingelly oil
  9. 100 to 150 grams of Salt (as per your taste requirements)

Preparation:

  1. Chop all the tomatoes in equal sizes ( not too small or too big). Do not waste the tomotes juices while chopping.
  2. Add Salt and mix them with the chopped tomatoes and keep the mixture as side 
  3. Now heat 2 table spoons of gingelly oil (not too much hot - better to heat in the medium flame)
  4. Fry Mustard seeds, Fenugreek seeds together (till little golden brown)
  5. 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
  6. On the thick bottomed pan, add 3 table spoons of gingelly oil and heat it
  7. Once the oil becomes hot, add the chopped tomato mixture to the pan
  8. 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)
  9. Now add the tamarind extract to the content and with low flame stir them for 10 minutes
  10. Add the powder contents (prepared in step 5) to the pan and mix well and cook for 5 to 10 minutes 
  11. Keep the contents as side
  12. Meanwhile heat the remaining gingelly oil and pour above the content and mix them
  13. Pickle is now ready!!! 
  14. Cool the pickle to room temperature and keep it in the air tight container.
  15. 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. 
  16. Note: No preservatives required / added
Usage:
  1. Best suited for Variety Rices, Curd Rice, even for Dosa / Idly

Comments

Unknown said…
Wow great recipe. I would try it this week

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