Andhra style Tomato garlic pickle | குண்டூர் தக்காளி ஊறுகாய் | Tomato garlic pickle | Thakkali poondu thokku | 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
Andhra-style tomato garlic oorugai is a flavorful pickle with a bold mix of tangy tomatoes, pungent garlic, and aromatic spices. It's a staple in many South Indian households, adding a burst of taste to simple meals like rice and dal.
Can I skip steaming the tomato and tamarind?
Steam-cooked tomatoes help with faster cooking. If you are planning to skip this step, saute tomatoes till they turn mushy, then prepare thakkali thokku
Why garlic twice for guntur pickle?
I like the biting garlic in pickle, also ground pickle gives a nice flavor. You can use garlic the way you want. can skip, but garlic gives a nice flavor, so I would recommend.
Why Kashmiri chilli powder for the south Indian pickle variety?
Kashmiri chilli powder gives an 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?
Traditionally, more oil is used. I have reduced oil for homestyle Andhra tomato garlic pickle. 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 garlic 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
To Roast:
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
To Cook:
500 grams ripe tomatoes
10 cloves of garlic
50 grams tamarind
To Temper:
1/4 cup sesame oil
1 teaspoon mustard seeds
3 dried red chilies
Curry leaves
1 teaspoon chili powder
20 cloves of garlic
1 tablespoon Kashmiri chili powder
Pickle
3/4 tablespoon salt
1 +1/2 tablespoon sesame oil
How to make Andhra-style tomato garlic pickle with step-by-step pictures
- Dry roast mustard seeds and fenugreek seeds. Allow them to cool and then grind into a powder.
- In a pan, cover and cook ripe tomatoes, tamarind, and 50 grams of garlic without adding oil or water until the tomatoes turn mushy. Let it cool, then pulse
- Heat sesame oil in a pan. Add mustard seeds and let them splutter.
- Add red chilies, curry leaves, and 20 cloves of garlic. Sauté until the garlic turns golden brown.
- Lower the heat, then quickly mix in Kashmiri chili powder and chili powder.
- Turn the heat to medium and sauté the ground tomato paste until it boils.
- Furthermore, add salt, the ground mustard-fenugreek powder, and jaggery powder. Cook until the mixture thickens and comes together as a thokku (pickle).
- Add sesame oil and cook until the oil separates from the mixture.
- Allow the oorugai to cool completely, then store in an airtight container.
Ingredients
To Roast:
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
To Cook:
- 500 grams ripe tomatoes
- 10 cloves of garlic
- 50 grams tamarind
To Temper:
- 1/4 cup sesame oil
- 1 teaspoon mustard seeds
- 3 dried red chilies
- Curry leaves
- 1 teaspoon chili powder
- 20 cloves of garlic
- 1 tablespoon Kashmiri chili powder
Pickle
- 3/4 tablespoon salt
- 1 +1/2 tablespoon sesame oil
Instructions
- Dry roast mustard seeds and fenugreek seeds. Allow them to cool and then grind into a powder.
- In a pan, cover and cook ripe tomatoes, tamarind, and 50 grams of garlic without adding oil or water until the tomatoes turn mushy. Let it cool, then pulse
- Heat sesame oil in a pan. Add mustard seeds and let them splutter.
- Add red chilies, curry leaves, and 20 cloves of garlic. Sauté until the garlic turns golden brown.
- Lower the heat, then quickly mix in Kashmiri chili powder and chili powder.
- Turn the heat to medium and sauté the ground tomato paste until it boils.
- Furthermore, add salt, the ground mustard-fenugreek powder, and jaggery powder. Cook until the mixture thickens and comes together as a thokku (pickle).
- Add sesame oil and cook until the oil separates from the mixture.
- Allow the oorugai to cool completely, then store in an airtight container.
Video
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