Ingredients:
Ripe and firm tomatoes - 1 kg
Salt - 1 cup
Turmeric - 1 tsp
Red chilli powder - 1 1/2 cup
Tamarind - 200 gm
Garlic pods - 2
Fenugreek powder - 2 tsp
For Talimpu:
Oil - 100 gms
Red chillies - 3-4 (broken)
Garlic cloves - 10 (crushed)
Mustard seeds - 2 tsp
Fenugreek seeds - 1 tsp
Curry leaves - few
Method:
Ripe and firm tomatoes - 1 kg
Salt - 1 cup
Turmeric - 1 tsp
Red chilli powder - 1 1/2 cup
Tamarind - 200 gm
Garlic pods - 2
Fenugreek powder - 2 tsp
For Talimpu:
Oil - 100 gms
Red chillies - 3-4 (broken)
Garlic cloves - 10 (crushed)
Mustard seeds - 2 tsp
Fenugreek seeds - 1 tsp
Curry leaves - few
Method:
- Wash and pat dry the tomatoes. Cut them into 4-6 pieces.
- In a bowl, put tomato pieces with juice, salt and turmeric.Cover and keep aside for 2 days.
- On the 3 rd morning, separate tomato pieces from juice and dry them directly to the sunlight till evening.
- Soak tamarind in tomato juice and put this bowl in the sunlight.
- Evening grind tamarind, garlic, tomato pieces along with the juice. Add red chilli powder, fenugreek powder and grind till smooth. Check the taste and keep aside.
- Heat oil in kadai, add all talimpu ingredients and fry till mustard crackles.
- Remove from flame and let it cool.
- Pour this over pickle and mix well.
- Transfer to airtight container.
- Serve with rice, Idli or Dosa.
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