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Preparation Time : 10
Cook Time : 15
Total Time : 25
5 big tomatoes chopped
2 tablespoons of red chilli powder
1 lemon size tamarind or imli ball
2 teaspoons of mustard seeds
1 teaspoon of fenugreek or methi seeds
2 tablespoons of oil
1 teaspoon of salt
10-12 garlic cloves
1/4 th teaspoon of asafoetida/ hing powder
2 tea spoon of chana dal
2 teaspoon of urad dal
12-15 curry leaves
4-5 dry Red chillies
Heat 1 tablespoon of oil in a pan and cook tomatoes until mushy and juices gets evaporated
Assemble all the spices and ingredients required
Dry roast fenugreek seeds and mustard seeds till splitter
Allow it to cool completely and then prepare a fine powder into mixer jar
Now at this mustard seeds and fenugreek powder to cooking tomato pulp. Add red chilli powder,salt to taste and tamarind also.
Mix well everything and cook consistently on low heat
in another pan, heat 2 tablespoons of oil, add mustard seeds, urad dal, chana dal , curry leaves, whole dry red chillies and crushed garlic leaves and prepare a tadka or tempering. Saute for sometime on low heat
Add tadka or tempering to tomato mixture, mix well everything and pickle is ready .
Let the mixture cool completely and then transfer it to glass jar or bottles and close the lid properly
It stays well for next 6 months ... but I bet it will get vanished before that .
Tomato pickle or Tomato nilava pachdi goes well with puri , paratha, steamed rice, idli , dosa or any snacks .
Enjoy endlessly with family and friends
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