Tomato pickle | Thakkali oorugai

Tomato pickle | Thakkali oorugai | instant thakkali thokku | tomato garlic achaar | easy pickle recipe | thakkali poondu orrugai | andhra style tomato garlic pickle | thakkali urugai with step-by-step pictures and video recipe. Check out the Thakkali poondu oorugai and If you like the video pls SUBSCRIBE to my channel

Can I skip steam cook?

Steam-cooked tomatoes help for faster cooking. If you planning to skip this step, saute tomatoes till they turn mushy then prepare thakkali thokku

Crushing garlic

I like the texture of crushed garlic in tomato garlic pickle. you can also fine or roughly chop garlic.

Why Kashmiri chilli powder for the south Indian pickle variety?

Kashmiri chilli powder gives amazing color to the thakkali oorugai. Kashmiri chilli powder is not as spicy as regular chilli powder. Adjust the chilli powder according to your taste.

Can I reduce oil?

For the best pickle taste, I would recommend the quantity of oil mentioned in the post. you can reduce the oil but the tomato pickle taste might vary accordingly.

shelf life of tomato pickle?

It stays good for weeks. Cool completely then store in an airtight container. always use a clean dry spoon.

Pickle  varieties in TMF

curd rice

tomato-based recipes

Ingredients

Steam cook

750 grams of ripe tomato

15 grams tamarind

Crush

10 garlic

Temper

1/4 cup sesame oil

1/2 teaspoon mustard seeds

1/4 teaspoon fenugreek seeds

Asafoetida 1 tsp

Tomato pickle

2 tablespoon Kashmiri chilli powder

1/2 teaspoon chilli powder

Required salt

1/2 tablespoon jaggery

How to make tomato pickle with step-by-step pictures

• First steam cook tomato and tamarind for 10 minutes or until tomato skin comes off easily

• Turn off the stove and cool

• Crush garlic and keep it aside

• Add oil to a wide heavy bottomed pan and heat the oil

• Furthermore, add mustard seeds, and fenugreek seeds; let them splutter

• Add crushed garlic and curry leaves; roast till they change golden brown

• Turn down to low flame

• Furthermore, add Kashmiri chilli powder, and red chilli powder; give a quick mix

• Add asafoetida and tomato mixture; mix well

• Turn to medium flame

• Add salt and jaggery; mix well

• Cook for 10-12 minutes or until thokku thickens and oil oozes out around the pan

• Finally, add oil and cook on low flame for 4 mins