I simply like this pickle with my idli or dosa. The sweet and tangy flavour of tomato and the sourness of tamarind really go so well in this pickle that you can have with almost anything – idli, dosa, upma, rice, roti, parantha. It is my best travelling partner – pack some phulka and tomato pickle and you are ready to go. This pickle can be kept in the refrigerator for almost 10 days.
| INGREDIENTS | |
| Tomato | 1 kg |
| Tamarind | 1 small lemon size ball |
| Water | 1 cup |
| Turmeric | 1/2 tsp |
| Red Chilli Powder | 4 tsp |
| OIl | 1/4 cup |
| Mustard Seed | 1 tsp + 1/2 tsp |
| Fenugreek seeds | 1 tsp |
| Asafoetida | 1/4 tsp |
| Salt | To taste |
METHOD
- Grind tomatoes into a fine puree.
- Boil the water and add tamarind. Let it cool and squeeze out all the pulp.
- Heat oil in a pan and add 1 tsp mustard seed and asafoetida.
- Add tomato puree and cook till the puree thickens.
- Add tamarind water/pulp cook till all the water evaporates and mixture thickens again.
- Add in salt, chilli powder and turmeric powder and mix well.
- Separately roast remaining mustard and fenugreek seeds. Pound it into a fine powder and add it to the pickle, mix well and take off from fire.
- Set aside to cool and refrigerate.
No comments:
Post a Comment