Wednesday, December 24, 2014

Tomato Pickle

Tomatoes, chopped- 20 nos
Turmeric powder - 1 tsp
Tamarind water - 1 cup (adjust to suit your taste, discard the pulp)
Salt as needed

Roast and powder:-
Red chili - 7 or 8 nos
Methi seeds - 1tsp
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp

Oil - 4 tsp
Curry leaves- 2 sprig
Mustard seeds - 1 tsp
Garlic cloves - 10 or 12 nos
Broken Red chilli - 4 nos
Pinch of hing

1. Wash tomatoes and leave them aside to dry.
2. Soak tamarind in enough warm water to immerse it. set aside.
3. Dry roast red chillies, fenugreek seeds, cumin seeds and mustard seeds on a low flame. Set aside to     cool.
4. Powder the roasted ingredients.Set aside.

5. Chop tomatoes and fry them with salt and turmeric on a medium flame till they turns mushy.
6. Add tamarind water to the cooked tomatoes and fry until it turns to thicken.

7. Add grounded spicy powder to this mixture and mix well.
8. Heat a pan with 2 tbsp of oil, add mustard seeds , fry till they splutter, add garlic, broken red    chilies and curry leaves.

9.  Add this seasioning to cooked tomatoes and mix well.
10. Then add rest of the oil to the pickle  and mix well.
11. Allow to cool and store in a glass bottle in the refrigerator.
12. Eat with plain rice, sambar rice or chapati etc.

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