Serves 1
Directions
- 1Heat oil in a pan, add chopped tomatoes and saute for 1 minute.
- 2Add tamarind and jaggery, then mix well.
- 3Cover and boil for 10 minutes, stirring occasionally.
- 4Continue to cover and boil for another 5 minutes until soft and mushy.
- 5Mash slightly once oil separates and the mixture has a smooth texture; set aside.
- 6In a separate pan, saute mustard seeds and methi seeds on low flame until they splutter.
- 7Blend the roasted seeds into a fine powder.
- 8Add the mustard-methi powder, turmeric powder, chilli powder, and salt to the tomato mixture and mix well.
- 9Cook until oil separates.
- 10In a small tempering pan, heat oil, add mustard seeds, hing, and curry leaves.
- 11Add the tempered mixture to the tomato thokku and mix well.
Ingredients
- 3 tbsp oil
- 6 large tomato
- tamarind, small ball-sized
- 1 tsp jaggery
- 1 tsp mustard seeds
- 1 tsp methi seeds
- 1/2 tsp turmeric powder
- 1 tbsp chilli powder
- 1 tsp salt
- 2 tsp oil
- 3/4 tsp mustard seeds
- 1 pinch hing (asafoetida)
- few curry leaves
Equipment
panspatulalidblendertempering pan
Tips
- The pickle is good for weeks stored at room temperature, and up to a month when refrigerated.
- Can be served with rice, chapathi, idli, or dosa.
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