Spicy Tomato Pickle, Tomato Nilava Pachadi, Thakkali Thokku
Tomato Pickle is one of my favourite pickles as it is has less oil content compared to other pickles. This tomato pickle is a nilava pachadi which means it stays good for longer time as its shelf life is almost 6 months. It is also called as Thakkali Thokku.
Ingredients for Tomato Pachadi:
1. Tomatoes - 750 gms
2. Salt 3/4 in small glass
3. Tamarind - 125g, size of 1 big laddu
4. Garlic - 1 peeled
5. Oil - 1/4 small glass
For Seasoning:
1. Oil - 1 small glass
2. Dry Red Chillies - 5
3. Garlic - 1 crushed
4. Fenugreek Seeds - 1 tsp
5. Mustard Seeds - 3 tsps
6. Cumin Seeds - 2 tsps
7. Sesame Seeds - 1 tsp
8. Fenugreek Seeds Powder - 1 tsp
9. Turmeric Powder - 1/2 tsp
10. Red Chilli Powder - 1 small glass full (You can use fresh red chillies also instead of using red chilli powder powder. If using Fresh Red Chillies then 250 gms will do)
Procedure of Tomato Nilva Pachadi:
1. Wash and cleanly wipe tomatoes, slice tomatoes and keep aside
2. Heat 1/4 small glass oil in a thick bottomed pan, add sliced tomatoes, salt cover and cook till soft
3. Keep stirring once in a while so that it won't get burnt in the bottom
4. Deseed and add unwashed tamarind(no need to wash tamarind) and cook till all moisture is evaporated and tomatoes come to jam consistency
5. Switch off and cool it completely, after cooling grind it to a fine paste
6. After grinding add peeled garlic to the ground paste
7. Now heat a small pan, season using ingredients for seasoning except red chilli powder and turmeric powder and keep aside
8. Cool the seasoning for 5 to 10 minutes. When seasoning is warm add red chilli powder and turmeric powder
9. If you add these 2 ingredients when oil is hot then these 2 get burnt, it affects pickle's taste and colour as well
10. When this seasoning is completely cooled, add this to the finely ground tomato paste and mix nicely
11. Tomato pickle is ready, store the pickle in a glass bottle and use whenever needed
12. It tastes good for rice, roti, idli, dosa etc and its shelf life is 6 months when refrigerated
Notes:
1. Tomatoes should be red and firm, they should not be soft n juicy
Tomato Pickle is one of my favourite pickles as it is has less oil content compared to other pickles. This tomato pickle is a nilava pachadi which means it stays good for longer time as its shelf life is almost 6 months. It is also called as Thakkali Thokku.
Ingredients for Tomato Pachadi:
1. Tomatoes - 750 gms
2. Salt 3/4 in small glass
3. Tamarind - 125g, size of 1 big laddu
4. Garlic - 1 peeled
5. Oil - 1/4 small glass
For Seasoning:
1. Oil - 1 small glass
2. Dry Red Chillies - 5
3. Garlic - 1 crushed
4. Fenugreek Seeds - 1 tsp
5. Mustard Seeds - 3 tsps
6. Cumin Seeds - 2 tsps
7. Sesame Seeds - 1 tsp
8. Fenugreek Seeds Powder - 1 tsp
9. Turmeric Powder - 1/2 tsp
10. Red Chilli Powder - 1 small glass full (You can use fresh red chillies also instead of using red chilli powder powder. If using Fresh Red Chillies then 250 gms will do)
Procedure of Tomato Nilva Pachadi:
1. Wash and cleanly wipe tomatoes, slice tomatoes and keep aside
2. Heat 1/4 small glass oil in a thick bottomed pan, add sliced tomatoes, salt cover and cook till soft
3. Keep stirring once in a while so that it won't get burnt in the bottom
4. Deseed and add unwashed tamarind(no need to wash tamarind) and cook till all moisture is evaporated and tomatoes come to jam consistency
5. Switch off and cool it completely, after cooling grind it to a fine paste
6. After grinding add peeled garlic to the ground paste
7. Now heat a small pan, season using ingredients for seasoning except red chilli powder and turmeric powder and keep aside
8. Cool the seasoning for 5 to 10 minutes. When seasoning is warm add red chilli powder and turmeric powder
9. If you add these 2 ingredients when oil is hot then these 2 get burnt, it affects pickle's taste and colour as well
10. When this seasoning is completely cooled, add this to the finely ground tomato paste and mix nicely
11. Tomato pickle is ready, store the pickle in a glass bottle and use whenever needed
12. It tastes good for rice, roti, idli, dosa etc and its shelf life is 6 months when refrigerated
Notes:
1. Tomatoes should be red and firm, they should not be soft n juicy
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