Kerala Tomato Pickle
A tangy, spicy condiment that keeps for weeks and adds a sharp kick to any Kerala meal. Made with care and stored in a clean jar, this pickle gets better as the days pass and the flavours meld together.
Ingredientsfor 4 servings
- 1 kg Tomato
- Salt, to taste
- 2 tbsp Chilly powder heaped
- Turmeric powder A little
- Fenugreek powder A little (Uluva)
- Asafoetida, as needed
- White tamarind Velutha puli is the one which has been taken freshly and has not been stored, Velutha (Puli)
- 4 nos Garlic cloves — crushed
- Cumin seeds A little (Jeerakam)
- Mustard seeds A little
- Dry red chillies (Kollamulaku)
- Curry leaves, a few
- 3/4 cup Gingelly oil
Preparation
Step 1
For preparing Kerala Tomato Pickle, first heat 3 tbsp of oil in a heavy bottomed pan(preferably Urali) or a kadai.
Step 2
Add chopped tomatoes and give it a good stir.
Step 3
When the tomatoes get mashed well, add turmeric powder, chilly powder and salt and Stir everything together thoroughly.
Step 4
Add white tamarind as it is and Stir everything together thoroughly again.
Step 5
Stir everything together thoroughly the whole contents.
Step 6
Put the lid on and cook for a few mins.
Step 7
Remove the lid.
Step 8
Add asafoetida and fenugreek powder and Stir everything together thoroughly.
Step 9
After retaining a little oil for seasoning, pour the remaining oil into the pan.
Step 10
Fry well, till the oil starts to leave the sides of the pan.
Step 11
Take it off the heat.
Step 12
Heat up the pan with the remaining oil kept aside for seasoning.
Step 13
Let the mustard seeds crackle and cumin seeds and fry dry red chillies and curry leaves.
Step 14
Add the above seasoning into the pickle.
Step 15
Cook the crushed garlic cloves in the oil and add it too into the pickle.
Step 16
Stir everything together thoroughly the whole contents again.
Step 17
Kerala Tomato Pickle can be easily stored for about a week.
Tip
The jar must be completely dry and the spoon must be clean every time you take from it. Any moisture introduces bacteria and spoils the pickle.
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