tomato garlic pickle

thakkali poondu oorugai

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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

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Steam-cooked tomatoes help for faster cooking. If you planning to skip this step, saute tomatoes till they turn mushy then prepare thakkali thokku
I like the texture of crushed garlic in tomato garlic pickle. you can also fine or roughly chop garlic
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
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
It stays good for weeks. Cool completely then store in an airtight container. always use a clean dry spoon.