Andhra is very famous for its spicy pickles..We guys prepare pickles with almost all vegetables and they are a kind of a must items in Andhra meals..A spoon full of spicy pickle and a dollop of ghee in hot piping rice would just make our day..Today am going to bring you an authentic spicy and tangy tomato pickle which you can prepare instantly and store it for 1 month..This is an instant tomato pickle..
Mom has sent us a full load of pickles while coming to London,but my spice lover had finished all of them soon so we will have to wait until next vacation to fill our dining table with yummy pickles,,So this instant tomato thokku is my way of satisfying myself with some alternatives to mom’s pickles,,
Traditionally,this pickle will be prepared with sun dried tomatoes..but getting that kind of comfort in London now is absolutely impossible:)
So now lets get off to the step by step recipe of Andhra Tomato Uragaya..
- Tomatoes – 1/2 kg
- Oil – 1/2 cup(5 tbsp)
- Tamarind – 1 inch piece
- Grated Jagger y – 1 tbsp
- Fenugreek seeds – 2 tbsp
- Red chilli powder – 4 tbsp
- Turmeric – 2 pinches
- Salt to taste
- Oil – 2 tbsp
- Crushed garlic – 3 pods
- Mustard seeds – 1 tbsp
- Fenugrek seeds – 1/4 tbsp
- Split urad dal – 2 tbsp
- Curry Leaves – 2 springs
- Dried red chillies – 2
- Hing – 1 pinch
Pick up some good red tomatoes and wash them.Dry them with a napkin and chop into pieces.
2.Dry roast methi or fenugreek seeds for 5 minutes.Allow them to cool down and grind them to fine powder.Keep it aside.
3.Heat oil in the same pan and drop the tomato pieces.Cook on high flame for 5 minutes.They will start turning soft oozing out the juices.
4. Take up all your spice powders in a bowl.Reduce the flame and cook the tomatoes on low flame until they turn super soft.It will take a good amount of 40 minutes to get cooked.
5.Mix turmeric,chilli powder,fenugreek powder,salt to the tomato puree and cook for another 10 minutes.Add the tamarind,it will become soft for the heat and cook for 5 more minutes.
6.Add in grated jaggery and mix well.cook for another 10 minutes.Can you see the consistency below..
7.Heat oil in another vessel and make aromatic tempering with the ingredients mentioned under tempering.Add the pickle over the tempering and mix well.
This pickle goes well with white rice,curd rice and also dosas and idlies. Store in a dry container and make sure you don;t drop a single drop of water else it will get spoiled.
- Skip tamarind if the tomatoes are tangy enough.Also reduce the jaggery content
- For more added taste roast some mustard seeds along with the fenugreek seeds and grind to a fine powder.This will take the taste of the pickle to next level.
- Refrigerate the pickle to ensure maximum shelf life.
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