Andhra multi purpose tomato pickle is a spicy tangy pickle can be used
for making tomato rice, rasam and be served as accompaniment for dosas, idlis
rotis etc.If we keep this pickle handy can be used for several purposes.
INGREDIENTS
Chopped
tomatoes - 500
grams
Red chilies de seeded - 12 nos
Turmeric powder - 1 tsp
Tamarind extract - from 100 gms of
tamarind
(adjust according to the tanginess of tomatoes.)
Jaggery - 2 tbsps
Salt - to taste.
Methi seeds - 1 tbsp
Mustard seeds -
1 tbsp
INGREDIENTS FOR
SEASONING
Gingelly oil - 1/4 cup
Curry leaves - 1 sprig
Mustard seeds - 1 tbsp
Red chilli deseeded - 3 nos
Asafetida - ¼ tsp
Kashmiri red chilli powder - 2 tbsp
METHOD
Wash
tomatoes keep them aside to dry.
Dry roast fenugreek seeds and mustard seeds on
a low flame till they emit a nice
aroma and powder the roasted methi seeds and mustardseeds.
Fry the
chopped tomatoes with tamarind,deseeded red chillies,salt and turmeric powder in a pan on a medium flame
till they turn mushy.
Remove from flame and keep aside to cool.
Grind the cooked tomatoes to a smooth paste.
Heat half of the gingelly oil in a pan and season
it with mustard seeds, red chillies, asafetida, and curry leaves.
Add the ground paste to the above seasonings
and add kashmiri red chilli powder and jiggery.
Add remaining oil to the puree and cook till the
oil seperates from the tomato gravy.
Finally add the dry roasted powders cook for
few minutes and remove from flame.
Yummy tangy and spicy Andra tomato pickle is
ready to serve.
Can serve with plain rice, dosas , idlis roti
etc.
VARIATION
Can add garlic while frying tomatoes.
How many days we can kept this?
ReplyDeleteWe can refregirate it for 1 week.
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