Tindora is finely chopped and mixed with paste made of tamarind and green chiles. Finally the tindora mixture is tempered with spices. Serve quick tindora pickle with roti or with dal rice.
Makes: around 2 Cups of Quick Tindora Pickle
Tindora 1 Cup
Green Chiles 1
Tamarind 2 – 3 inch Piece
Turmeric Powder a big Pinch
Freshly Scraped Coconut 1 Tbsp
Salt to taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 1 tsp
Method of preparation:
Wash, remove ends and finely chop the tindora.
Remove stem, wash and roughly chop the green chile.
Soak tamarind in few tbsps of hot water for some time.
Extract all the thick pulp from the tamarind discarding the veins.
Grind green chile and tamarind extract into smooth paste.
In a mixing bowl, mix together chopped tindora, green chile tamarind mixture, coconut, turmeric powder and salt.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering remove from heat and add it to the tindora mixture.
Serve quick tindora pickle with any dal rice or with roti or with chapati.
Notes: Make sure tindora is fresh and chopped fine.
Suggestions: Adjust tamarind and green chile according to tart and spice preferences.
Variations: You can also try other tindora recipes here.
Other Names: Dondakaya Pacchadi Mukkalu, Quick Tindora Pickle.