Tomato Pickle/tomato Niluva Pacchadi

Tomatoes - 20, wash and dry and cut into 4 halves
Small lemon sized tamarind
Mustard seeds- 1 tbsp, dry roast and powder
Fenugreek seeds - 1 tbsp, dry roast and powder
Red chilli powder - 3 tbsp
salt as per taste
1 cup oil

For Tempering:
Garlic pods - 10, slice them into long pieces
Curry leaves - 10
Mustard seeds - 1 tbsp
Fenugreek seeds - 1/8 tbsp
Red chillies - 6, cut them into 1 inch pieces
Asafoetida/hing - 1/2 tbsp

  1. In a pan, add 4 tbsp oil and when it is hot, add tomato pieces and cook them till oil separates. Add tamarind and keep aside to cool down. Once it cools down, grind into smooth paste
  2. In a dry bowl, add chilli powder, salt, mustard powder, methi powder and mix well
  3. Add tomato paste to the bowl and mix well. Adjust salt and chilli powder as needed
  4. In a pan, add 1 cup oil and when it is hot, fry red chilli pieces, mustard seeds and methi seeds till mustard seeds splutter. Add curry leaves, asafoetida, garlic and switch off the heat and let it cool down
  5. Add the tempering to the pickle and mix well.
  6. Keep it Refrigerated and store in air-tight dry container. Use only dry spoons to serve the pickle
  7. You can serve it after couple of hours. Tastes very very yummy. Goes well with white rice, Mudda pappu, Idli, Dosa and Upma

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