Tomato pickle / thakkali thokku oorugai

Tomato pickle / thakkali thokku oorugai

Ingredients - Tomato pickle / thakkali oorugai

Tomato - 1/2 kg

Dry chilli - 7,8

Mustard seed - 1 tsp + 1 tsp ( to grinad and to temper )

Coriander seeds - - 1 tsp

Fenugreek seed - 1 tsp

Turmeric pdr - pinch

Tamarind - small amla size

Asafoetida / hing - 1/2 tsp\

Sesame oil, salt

Method - Tomato pickle / thakkali thokku oorugai

1. Dry fry mustard seed , fenugreek seed, coriander seed, dry chilli, asafoetida ( perunkayam ) and grind it to a fine pdr. 

2. Grind tomato to make tomato puree without adding water.

3. In a kadai dry up this tomato puree on high flame ( it may take 10 to 15 minutes )

4. In a kadai heat 5 tbsp of sesame oil, crackle mustard seed, urad dal and pour this seasonings and powdered spices into the semi dried tomato. Add salt anf jaggery. Let it boil till the oil forms as outer layer around tomato pickle.
5. After cooling it down to room temperature , store this thakkali thokku urugai / tomato pickle in a dried, air tight glass container. It can be stored for 2 to 3 months,