Tomato pickle Serve with hot rice and little ghee/ dosa / idly / upma etc…..


5 Medium size wine tomato’s (cut into small pieces)
8 tbs oil
1 tbs Channa dal
1 tbs Urad dal
1 tbs mustard seeds
1 tbs cumin seeds
1 tbs methi seeds(mentulu)
2 red chilies
8 curry leaves
1/4 tbs turmeric
Red Chili powder- to taste
Salt – to taste
4 flakes Tamarind ( I am not using)
1/4 Asafoetida(hing)

1. Heat the oil in a pan. Add Channa dal, Urad dal, mustard seeds, cumin 
    seeds, 2 red chillies, methi seeds, curry leaves and asafoetida(hing) and 
    allow to splutter.
2. Add the tomatoes and tamarind flakes, salt. Allow the tomatoes to be done 
    till soft.   
3. Add red chili powder, turmeric and heat the mixture on a low flame till the 
    raw smell of the chili powder goes.
4. Remove the flame and cool it. preserve it into air tight bottles and keep it 
    into refrigerator.

    Tip:This can be preserved for a maximum of 1month. You could add preheated
               oil into this pickle to retain it for a longtime.

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