Thakkali urugai -Tomato pickle

Ingredients:

Tomatoes........................1 kg
Tamarind........................125 gm
Chili powder..................3/4cup
Mustard seeds................2 tbsp ( fried without oil and powdered)
Fenugrrek seeds.............1tbsp ( fried without oil and powdered)
Ginger garlic paste.........1 tbsp
Hing...............................1 tsp
Oil................................. 1cup
Mustard seeds................1 tsp
Red chili seeds...............1tsp

Method:

Wash,  cut and squeeze out the juice from the tomatoes in a bowl.

Put the outer part of the juice extracted tomato in sunlight to dry.

                      

Put tamarind deseeded into the tomato juice and keep it aside for about 7-8 hours.

Once the outer tomato has dried which would take a whole day to dry, mix it with the tomato juice and tamarind, and grind it in a mixer.

Now add, chilly powder, ginger garlic paste, mustard powder, fenugreek powder and salt.

                               

 In a pan add oil and mustard seeds and red chilly seeds and hing and add this to the grinded mixture.

In a flat utensil, add the mixture and cover it with a white cotton cloth and keep it in sunlight till the  time all the water has evaporated and oil is seen seperated.

It takes around 3 to 4 days . Once the pickle is done store it in an air tight container.