Friday, October 22, 2010
Tomato pickle stays for more than 6 months ,if proper care is taken while preparing without touching water..
Tomatoes - 1 kg
They should be well washed and dried with a dry cloth.
Avakai karam chillie powder 1/4 th kg
Avakai karam (chillie powder)is used in mango pickle, prepared in the months of summer,the red chillie is broad and long, is from Guntur,of Andhra pradesh,it will be rich red in colour,and it will not be too spicy n hot.Iused the leftover pickle chilli powder now and the rich red colour is due to that..
Aashirvad karam 100 gms or a little more
Ordinary locally made chillie powder is from thin and short redchillies and it is very hot n spicy,we use them in curries.So less amount is used.
Tamarind 50 gms
Salt 100 gms
As now a days iodized salt is used less qty of salt is enough
Soak(washed and dry) tomatoes in salt and tamarind for 2 days.
(Mix in between 1 to 2 times per daywith a dry plastic spoon).
From 3 rd day keep dry open in sun light.
Place the tomato pieces and the tomato liquid seperately in plastic basins.
If it is dry sunny weather then one day sunlight is enough.
Or else if it is cloudy then 2 to 3 days of sunlight are needed.
And immediately in the evening prepare the pickle.
In the mean while before making pickle ,dry roast 1 tbsp of mustard seeds,and half tbsp of methi seeds in a pan.
Dry grind it in to a powder after it is cool.
next grind the dried tomato pieces and the left over tomato juice in to a paste along with chilli powder, and mustard and methi powder.. and keep it aside.
Place a pan on the stove,and add 1/2 kg of oil to it,then after it is heated add 2 tbsp of channa daal,2 tsp mustard seeds,red chilli slits of 4 nos,hing, and ,then after they stop spluttering add (washed and dried)curry leaves toss well for 2 minutes.
This is to ensure the tomato pickle mixture not to get spoiled ,if at all any moisture is left over.
Lastly add the grinded paste of tomato pickle to it and fry for 2 minutes.
Thats all.Switch off the stove.
Store it in a airtight container after it is cool..
Serve with steamed hot rice or dosas n rotis..
This recipe i am sending to the event conducted by Nivedhita and Jagruthi
COMPLETE MY THALI-PICKLE..