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Sun Dried Tomato Pickle

13 Jul

sun_dried_tomato_pickle
Endabettina Tomato Pacchadi

Ingredients:

Sun Dried Tomato halves 10
Fresh Ripe Tomato 1
Ginger 1/2 inch piece
Thick Tamarind Extract 1 tbsp
Red Chilli Powder 1 tbsp
Fenugreek seeds 1/2 tsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Garlic cloves 2
Asafoetida 1/2 tsp
Salt to taste

Talimpu:

Chana dal 1 tbsp
Urad dal 1 tsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Oil 1 tbsp

Method of preparation:

Chop sun dried tomatoes roughly.

Peel and slice the garlic pods into circles.

In a pan, dry roast fenugreek seeds, mustard seeds, cumin seeds until the fenugreek seeds turns light brown.
Using a spice blender, blend together roasted fenugreek seeds, mustard seeds, cumin seeds along with asafoetida and salt.

Wash and chop tomato roughly.
Peel and chop ginger finely.
Grind the tomato along with ginger into smooth paste.

Heat wide pan, add ground tomato ginger paste, tamarind extract, ground spice powder, red chilli powder and chopped sun dried tomatoes.
Reduce the mixture to somewhat thicker texture by placing on high heat and adjust salt.

In another small pan, add garlic circles and all talimpu ingredients in order.
When dal turns light brown and seeds splutter, add this talimpu to above tomato mixture.
Serve with rice or use it as dosa spread.

Notes: Store tight and refrigerate to stay fresh for weeks.

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