Tomato pickle/oorugai is one of the delicious pickle that we can make at home. My hubby like homemade pickle/thokku very much. You can store this pickle in airtight container for 2 months. This is a flavorful and tangy,spicy pickle which goes very well with curd rice,other tiffin varieties such as idly,dosa and chapatti. You can simply mix it with white rice also. Here you go with recipe….

Prep Time : 15 mins          Cooking Time : 45 mins

Ingredients:

Tomato : 1 kg (i used canned tomatoes)

Tamarind : small lemon size

Turmeric powder : 1 tsp

Red chilly powder : 1 tsp

Sugar : a generous pinch

salt to taste

To make spice powder:

Methi Seeds : 1 tbsp

Sesame Seeds : 1 tbsp

Dry Red chilly : 5-6

For Tempering:

Sesame Oil : 200 gms

Mustard Seed : 2 tsp

Curry leaves : 1 spring

Dry red chilly : 4

Garlic : 15 (slice thinly)

Hing : 1 tsp

Method:

  1. Wash tomatoes, make it dry and cut it into a small pieces. In heavy bottom pan add tomatoes and tamarind. Cover and cook tomatoes on medium heat, till water in tomato have to dissolves and it to cook.20170212_185558

 

2. In the mean time, in a pan dry roast methi seeds, sesame seeds and dry red chilies. Once it cools down, make a powder.

3. Once tomatoes cooked, let it cool down, blend it to a paste. I did in hand blender. Heat oil in heavy bottom pan, add tempering ingredients one by one, allow it cracked, garlic to golden brown color.

4. Now add in blended tomato paste, then add, roast and grind powder, turmeric, red chilly powder, salt and sugar. Mix it well. Keep on medium low heat, stir it in between, until paste should be thicken and oil should separate.

Allow it to cool down completely and store it in air tight container. Use it as needed. Enjoy spicy and tangy tomato pickle. 20170215_192642

Advertisements