Wednesday, June 25, 2014

TOMATO THOKKU/PICKLE

I never thought that i will make pickles at home. Missed to go to the stores this weekend so ran out of pickle. I have a huge craving for pickle  and ghee with rice. Took the recipe from my mom .Made a try with six tomatoes this time to make sure it works...Hurray it worked. So i am planning to do in a large scale. 



INGREDIENTS::
Rippen tomatoes                         6(big) or 10 (medium)
Dry red chilies                            10(adjust accordingly)
Garlic cloves                              10
Salt                                           as needed
Gingelly oil                                8-9 tbsp  

FOR TEMPERING::
Mustard seeds                          1 tsp
Urad dal                                   1 tsp
Cumin seeds                             1 tsp
Hing                                         1/2 tsp
Chilly powder                            1 tsp
Fenu greek seeds                      1/2 tsp
Dry chilies                                 3

PROCEDURE::
1)Cut the tomatoes into big pieces.
Add them to the blender along with dry red chilies,garlic cloves, chilly powder and salt.

2)Heat oil in a pan. Now add the mustard seeds, let them splutter then add the cumin seeds, urad dal ,hing and dry chilies.
Now add the tomato paste and chilly powder to the tempering.
Cook in the oil till the raw smell leaves and the all the moisture woes out.
The mixture should reduce to 1/3 of its original quantity.
Make sure the oil separates from the mixture that is when it is done.


3)Let the pickle cool down then save it in a sterilized  air tight bottle.
Always use clean spoon for the pickle and do refrigerate all the time.

                       SERVE WITH HOT RICE ....