Ingredients:
Tomatoes - 6 to 8
Tamarind - big lemon size
Pickle Powder | Urugai Pai Podi - 3 spoons
Chilli Powder - 2 spoons
Jaggery - little
Salt
Gingelly oil - 2 ladles | karadi
Mustard seeds
Preparation:
1. In a kadai, add gingelly oil and splutter mustard seeds.
2. Add chopped tomatoes and fry till it turns mushy. Add salt to quicken this process.
3. Extract juice from tamarind soaked in water and set aside.
4. Once the tomatoes turn nicely mushy, add the tamarind juice, jaggery, and salt and boil for some time. Keep stirring in between.
5. As it thickens, add the Pickle Powder | Urugai Pai Podi and mix well.
6. Continue to boil and stir in between until it forms urugai consistency.
7. Once it is in urugai consistency, allow it to cool and store it in an airtight container.
8. Tasty Tomato Pickle | Thakkali Urugai is ready.
Notes:
1. Adjust the chili powder and pickle powder as per your taste.
0 Comments