Thakkali Urugai/Tomato Pickle

I have already posted my tomato thokku without any pickle masala version.But today's version is a slightly different one with the pickle masala and bit spicy which I learned from my friend's mom.This is a flavorful and tangy,spicy pickle which goes very well with curd rice,other tiffin varieties such as idly,dosa and upma.Now on to the recipe.......

Ingredients

Ingredient	Quantity
Tomatoes	2lbs
Tamarind paste	2tsp
Chilly powder	2tbs
Oil	1/2cup
Fenugreek seeds/vendhayam	1/2tsp
Mustard seeds/kadugu	3/4tsp
Salt	to taste

For tempering

Ingredient	Quantity
Mustard seeds	1tsp
Curry leaves	1 sprig
Asafoetida	1/8tsp

Method

                                Chop the tomatoes finely,dry roast the fenugreek seeds,mustard seeds separately and powder it in a mortar or blender,keep aside.
Heat 2tbs of oil in a heavy bottom pan.Once the oil is hot add the chopped tomato and cook it for 5-6 minutes.

Now add the tamarind paste,chilly powder and salt to it,cook it covered in the medium flame till the oil separates or it becomes thick(mine took 23mins.).Stir it in between to avoid  burning.At this stage add the ground powder,stir it well and cook it for a minute.

Heat the remaining oil in a small pan and do the tempering with the ingredients.Add it to the tomato paste and mix it well.Store it in a clean,dry air tight bottle after cooling.

 Tomato pickle is ready.

Enjoy....................

• Be generous in the oil to keep the pickle fresh and for long shelf life.
• Cover the tomato while cooking otherwise it will splash.
• Sliced garlic can also be added in the tempering. 
• Chopping the tomatoes to fine pieces makes the cooking fast otherwise it takes long time to get cook.
• Do not cook for a long time after adding the powder.

This goes for Cooking Concepts#9-Spring Seasonal Food event happening at Sravs Culinary Concepts and Pickles and Preserves Fest at Sizziling tastebuds.