Can I skip steam cook?
Steam-cooked tomatoes help for faster cooking. If you planning to skip this step, saute tomatoes till they turn mushy then prepare thakkali thokku
Crushing garlic
I like the texture of crushed garlic in tomato garlic pickle. you can also fine or roughly chop garlic.
Why Kashmiri chilli powder for the south Indian pickle variety?
Kashmiri chilli powder gives amazing color to the thakkali oorugai. Kashmiri chilli powder is not as spicy as regular chilli powder. Adjust the chilli powder according to your taste.
Can I reduce oil?
For the best pickle taste, I would recommend the quantity of oil mentioned in the post. you can reduce the oil but the tomato pickle taste might vary accordingly.
shelf life of tomato pickle?
It stays good for weeks. Cool completely then store in an airtight container. always use a clean dry spoon.
Pickle varieties in TMF
curd rice
tomato-based recipes
Ingredients
Steam cook
750 grams of ripe tomato 15 grams tamarind
Crush
10 garlic
Temper
1/4 cup sesame oil 1/2 teaspoon mustard seeds 1/4 teaspoon fenugreek seeds Asafoetida 1 tsp
Tomato pickle
2 tablespoon Kashmiri chilli powder 1/2 teaspoon chilli powder Required salt 1/2 tablespoon jaggery
How to make tomato pickle with step-by-step pictures
First steam cook tomato and tamarind for 10 minutes or until tomato skin comes off easily
Turn off the stove and cool
Crush garlic and keep it aside
Add oil to a wide heavy bottomed pan and heat the oil
Furthermore, add mustard seeds, and fenugreek seeds; let them splutter
Add crushed garlic and curry leaves; roast till they change golden brown
Turn down to low flame
Furthermore, add Kashmiri chilli powder, and red chilli powder; give a quick mix
Add asafoetida and tomato mixture; mix well
Turn to medium flame
Add salt and jaggery; mix well
Cook for 10-12 minutes or until thokku thickens and oil oozes out around the pan
Finally, add oil and cook on low flame for 4 mins
