This is an authentic South Indian Pickle prepared from tomatoes. Enjoy it with rice preparations, roti, paratha, dosa, idli, dal or you can prepare raita also.
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Link for onion disa: [ Ссылка ]
Link for Aloo paratha aur pyaaz paratha: [ Ссылка ]
Link for Matar paratha: [ Ссылка ]
Link for Idli: [ Ссылка ]
Ingredients:
Chopped tomatoes: 2 kgs (kilograms)
Salt: 1 and ½ cup
Haldi / turmeric powder: 2 tbsp (tablespoons)
Imli / tamarind: 200 gms (grams)
Red chili powder: 1 and ½ cup
Menthee / fenugreek powder: 1 tbsp (tablespoon)
Mustard seeds: 2 tbsp
Heeng / asafoetida: 1 tsp (teaspoon)
Sesame / Groundnut oil: 250 mL (milliliter)
Procedure:
In a big vessel, add chopped tomatoes (2 kgs), salt (1 and ½ cup) and haldi / turmeric powder (2 tbsp)
Mix them properly
Transfer the chopped tomatoes into a big container / jar. Container / jar can be of ceramic, glass or plastic with a lid to cover.
Close the lid of the jar and keep it aside for 3 to 4 days
Mix the chopped tomatoes intermittently
Slowly the juice from the tomatoes starts to seep out
On the 3rd or the 4th day, separate the tomato pieces and juice by transferring the tomatoes into a bowl
Spread the tomato pieces on a plate
Take imli / tamarind (200 gms) and remove the fibers and seeds properly from the tamarind
Add the tamarind into the tomato juice and mix well
Sun-dry the tomato pieces and the tomato+tamarind juice for 5 to 6 days
On the 5th or 6th day, squeeze the tamarind from the marinated tomato juice and transfer it into a mixer jar
Make sure that there are no seeds in the tamarind pulp
Blend the tamarind in the mixer to get a smooth paste
In a big vessel, add dried tomato pieces, red chili powder (1 and ½ cup), tamarind paste and marinated tomato juice and mix well
Add menthee / fenugreek powder (1 tbsp) to the tomato paste and mix well
Tip:
To make fenugreek seeds powder – roast fenugreek seeds in a pan (without adding oil) for 2 to 3 minutes. Grind the roasted fenugreek seeds in a mixer to get fine powder
In a large kadhai, take sesame / groundnut oil (250 mL) and heat in high flame till the oil is hot
Then add mustard seeds and heeng / asafoetida (1 tsp)
Let the mustard seeds splutter
Heat for 8 to 10 minutes
Switch off the flame and let the oil cool to room temperature
Add oil (cooled at room temperature) containing mustard seeds and heeng to the tomato paste
Mix well
Cover the tomato pickle with a lid and keep it aside for 3 days
After 3 days, transfer the pickle into a jar
Tomato pickle is ready
Link for:
Aloo paratha aur pyaax paratha: [ Ссылка ]
Matar paratha: [ Ссылка ]
Onion dosa: [ Ссылка ]
Mango dal: [ Ссылка ]
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