Tomato Pickle
#56bhog
Made the Authentic South Indian Tomato pickle today, with my Mom's recipe. Trust me.. Mom's recipes are the best for anybody :-)
Tomato Pickle
#56bhog
Made the Authentic South Indian Tomato pickle today, with my Mom's recipe. Trust me.. Mom's recipes are the best for anybody :-)
Open in Cookpad AppSteps
- 1
Wash the tomatoes and dry them properly. Slice them into slightly thin long pieces. Set aside.
- 2
Clean the tamarind without any fiber or seeds. Add enough water upto 1 inch above the tamarind and cook it till almost all water is evaporated.
- 3
Heat 40 ml oil in a large vessel, add the tomatoes and cook on high flame for 2 mins. Reduce flame and cook till they are fully mushy. Mix the tomatoes once in a while. Continue to cook till the water is almost evaporated.
- 4
Roast the methi seeds and grind them along with the mustard seeds and hing.
- 5
Grind the tomatoes and tamarind together. Heat 50 ml oil in a pan, add the ground paste to it and heat it on high for 2 mins. Add the salt and haldi. Also add the prepared methi mustard powder. Adjust the salt as required. Then simmer cook it till the tomatoes are completely cooked and all the oil oozes out.
- 6
Heat remaining oil in a separate pan. Once hot, add mustard seeds and jeera and allow to splutter. Add dry red chillies and curry leaves, asafoetida and mix for a few secs. Turn off flame. Add this tempering immediately to the cooked tomato mixture.
- 7
Cool completely before moving to a storing or serving vessel. Serve with any tiffin like idli and pongal OR with rice OR as you like it.
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