Tomato Pickle

Tomatoes - 1 kg
Tamarind - 1 tea spoon full
Salt - according to taste
Red Chilli Powder - according to spice
Turmeric Powder - 1 tea spoon
Oil - 1/4 cup
Mustard Powder - 2 teaspoons
Methi powder - 1/4 teaspoon
Jeera powder - 1/2 teaspoon
Garlic - 5 cloves

Oil - 1/4 cup
Mustard seeds - 2 teaspoons
Jeera - 2 teaspoons
Split blackgram dal - 1 teaspoon
Hing - 1 teaspoon
Curry leaves - 1/4 bunch

  • Heat oil in a pan, add chopped tomatoes, cook till oil shows seperately and tomatoes turns soft.
  •  Add tamarind, salt, chilli powder, mustard powder(ava pindi), Jeera powder. (If mustard powder is not available, heat 1 teaspoon mustard seeds and grind, follow same for methi too(combination of jeera methi powder tastes great u can add this in pappucharu(sambar) to get more flavour).
  • cook till oil floats and tomatoes turns soo soft like paste almost.
  • Heat oil in a pan, add mustard seeds saute till it splutters, then add jeera, blackgram dal, garlic flakes, hing and saute till dal turns red.
  • Add this tampering to pachadi(pickle), taste increases day by day.
  • Serve with hot rice or Dosas/Idlis. 


jayashree said...

Looks yummy ! How long can it be preserved?
Also very happy to know that u r Namma Bengaluru girl.

Prathima Shivraj said...

Also tastes yummy :) It can be preserved for 15 days, tastes delicious with rice, idli, dosa all breakfast items.

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