Tomato Ooragai (Pickle)

Short term pickle.

Andhra pickles, or for that matter, pickles from any part of India, are mouthwatering and enjoyed by everyone. Pickles are the spicy, tangy, and flavorful parts of summer preparation for a lot of people. This recipe is for those who want to eat pickle that can be stored for a short period of time, and can even be made on the off seasons. Use big and juicy tomatoes, like I have shown above.

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Ingredients:

• 5 big tomatoes, chopped

• 1/2 cup tamarind pulp

• 6 to 8 garlic cloves

• 1 tbsp methi seeds (fenugreek)

• 1 tbsp jeera (cumin seeds)

• 1 to 2 heaping tbsp dry red chili powder

• 1/2 tsp turmeric powder

• 1/4 cup salt

• 1/4 cup oil of choice

• 1 tsp urad daal (split black gram)

• 1 tsp mustard seeds

• 1/4 tsp hing (asafatida)

• 1 to 2 dried red chili (optional)

Method:

1. Heat 2 tbsp of oil in a pan. Stir in garlic and chopped tomatoes. Cook covered until not too soft and half-done.

2. Add turmeric and tamarind pulp and cook covered until done.

3. Keep the tomato mixture aside and let it cool completely.

4. Dry roast methi and jeera seeds and grind them into fine powder. Add this powder along with red chili powder and salt to the tomato mixture. Let it sit for 30 minutes.

5. Temper urad daal, mustard seeds and hing in remaining oil.

6. Blend tomato mixture into chutney consistency without adding water. Top with tempering and mix well.

7. Will last for a week, if kept in an air tight container.

8. Serve with hot rice or dish of your choice.