- submitted by Dahlia on 09-18-2009
(Takkali Urugai, Tamatar ka Achar, Tomato Pachadi)
Tomatoes - 8-10
Tamarind Pulp - 1 tsp
Red Chilli Powder - 2 tblsp
Turmeric Powder - 1/4 tsp
Fenugreek Powder - 1/2 tsp
Mustard Powder - 1/2 tsp
Salt - 2 tblsp
Oil - 2 tblsp
Oil - 2 tblsp
Mustard Seeds - 1 tsp
Curry Leaves - 2 sprigs
Asafoetida - 1/4 tsp
1. Wash the tomatoes, dry it well with a clean kitchen towel and chop it. It is very important
for the tomatoes to be dry.
2. Heat oil in a big vessel and add the chopped tomatoes, tamarind pulp and salt to it. Cover the vessel and let it cook for half an hour till the tomatoes get completely mashed up.
3. Keep stirring to avoid it from getting burnt at the bottom. You have to be careful as
there will be lot of splattering.
4. Add the turmeric powder, chilli powder, fenugreek powder and mustard powder to this.
5. Mix well and simmer till most of the liquid evaporates. Keep stirring at regular intervals.
6. In the meantime, heat the oil for seasoning in another small pan and add the mustard seeds, curry leaves and asafoetida.
7. Add this to the pickle and mix everything. Cook for another few minutes till the oil separates from the pickle.
8. Let it cool completely before storing it in bottles or jars. You can refrigerate it or store it
1. Use this as a side dish for rice, idli, dosa, upma, pongal, Kuzhipaniyaram, dhokla etc.
2. Use it as a spread for bread or chappattis.
3. Mix 1 tsp of pickle with 1/4 cup of yogurt to make a dip for chips and bread sticks.
- This is a wonderful side dish to take for picnics or during long travels.
- If you do not have fenugreek powder and mustard powder on hand, you can skip it. This would be simple tomato chutney (thakkali thokku).
- The pickle gets tastier 2-3 days after making it.