Tomato pickle / Thakkali oorukai
May 29, 2007 by lakshmiammal
As long as you have something you never realize the value of it. Once it is no more , you want it more and more. You heart yearns for it, starves for it …This is true not only for the worldly possesions, but also for silliest things like the pickle your mom made for you. Yes, my mom’s pickle which I brought from India got over. Don’t ask me how. Though I had the recipe scribbled in some notebook, I never thought of it so long. Now, once the pickle jar is empty, I searched for the book all over the house atleast to blog the recipe and refer back in leisure to make some by myself. What a selfish motive for blogging?Thats ok. I know the recipe I gonna blog here is worth sharing with my friends though it is on selfish motive. Here is my treasured recipe. …
Rice mixed with tomato pickle.
Ingredients
Tomato- 1 kilogram
Tamarind- 50 gram
Dry red chilli- 50 gram
Salt- 2 tsp
For tempering
Oil- 100 grams
Garlic- 100 gram
Mustard seeds- 1/2 tbsp
For grinding
Mustard seeds, cumin seeds,fenugreek seeds -each 1 tsp
Method
Day1
Chop the tomato into big cubes.
Add salt, tamarind, dry chilli and let it stand in the bowl for 1 day (in shade).
Day 2-3
Spoon out the tomatoes alone in a wide plate and dry them in sun for 2 days. Let the other ingredients be in the bowl.
Day 4
Grind the tomatoes and the rest of the mixed ingredients (salt ,tamarind, chilli) in a blender or grinder. My mom used a grinder.
Heat the oil in skillet and temper mustard seeds in it.
Add garlic and saute well.
Add the ground tomato mix and turn off the heat.
Dry roast mustard seeds, cumin seeds and fenugreek seeds and powder them separately.
Add this to the pickle when it is completely cool.
#######
Preserve the pickle in a dry bottle and place it in a cool dry place. Serve with idly, rice, dosa or simply eat in a spoon whenever you feel like. Now you know the reason why the pickle got over so soon…!
Tomato chutney/pickle is yummy.Love it,I always keep some in the fridge for “emergencies”!
What a coincidence. Even my tomato pickle is almost over and this is the way my mom prepares hers too. But can you give the measurements in terms of cups?
that’s a great recipe, I’ve never made tomator pickle at home.. now maybe I will. lovely color!
That looks gorgeous! Thanks for sharing a precious recipe. I am going to look out for fresh tomatoes to try this.
Very good and detail explanation of tomato pickle. I have never made at home. I generally go for instant pickels. I will try this out some time as Now I have recipe in hand
Thanks for sharing
Nice Lakshmi. could feel the taste once i finish reading
Viji
lakshmi,
How did I ever miss your place so long??Wonderful blog..!!!(came thru sukanya’s)
You have a new reader now!:)..
Hi!
That’s a lovely pickle to have with curd rice…
Beautiful presentation!
Thats a wonderful recipe but can this pickle be preserved for months or year?
Thanks a ton !!!
Will try this and let you know. However, must say, it is already sounding good…. I am basically a North Indian and am wondering what a great treasure India has in terms of varied ways of preparing food…I have just started trying out various veggies available in south india like chow chow, disco pumpkins…etc. Was looking for chow chow receipe…….
Thanks again
bhawna