I am a big fan of homemade tomato thokku. When i was casually talking with a friend in Chennai, she was telling tomatoes were in season and they are getting nice red tomatoes. So I decided to make tomato pickle | Thakkali oorugai recipe. It turned out so well and I am enjoying this pickle for my dosa, idli , parathas, upmas , curd rice, sambar sadam …. Make it today and enjoy it for a month. Check out my tomato biryani, tomato puree, Tomato sweet jam.
Chop the tomatoes finely. Peel the skin of garlic and keep it aside.
Dry roast the mustard seeds(1 tsp) and fenugreek seeds nicely. Be careful not to get it burnt.
If you can grind this in a mixie. Since it is a small quantity i used a mortar and pestel to grind this. In a heavy bottomed pan add sesame oil and add mustard sees (1/4 tsp) and add the garlic pods. Cook in a low flame till the garlic slightly changes the colour.
Add the chopped tomato to this. Cover this and cook for 10 minutes. The tomaotes will ooze out water, so no need to add water. But keep the flame medium.
Soak the tamarind and extract the tamrind juice using 3/4 cup of water. After 10 minutes add the tamarind water to this.
Add the red chili powder, turmeric powder and salt. Cook this till the raw smell of the red chili powder goes.
Add the roasted mustard and vendaya powder to this. Mix well.
Add little jaggery to this. Mix well and continue to cook till the tomato reaches the pickle consistency.
Once it reaches the right stage, switch off the flame. Allow this to cool completely.
Transfer it to a clean dry container and keep it inside the refrigerator. A perfect side dish for Parathas, roti and curd rice too.
Rail Rider
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