Ingredients:
Green raw tomatoes 250 gms plucked from my garden chopped
Roasted and powdered dals i.e., Split urad dal one spoon+moongdal one spoon+Bengal gram one spoon and fennel seeds one spoon and mustard seeds one spoon
Thick mixture of a pinch of asafoetida+ a half pinch of fenugreek powder and red chilly powder two tablespoons with required water.
Mustard seeds one spoon
Split urad dal one spoon
Curry leaves one cup
Turmeric one spoon
Sesame oil one cup
Salt one tablespoon
Procedure:
Heat the sesame oil in a dry pan.
Add mustard seeds to start crackle.
Add split urad dal and curry leaves.
Switch off the flame.
Add turmeric and raw tomato chops.
Now switch on the flame.
Add salt required.
Allow to cook until tender.
Then transfer the coarse powder of dals
Saute a while and add the thick mixture of chilly powder+asafoetida and fenugreek powder.
Make sure that it doesn't catch on the bottom.
Check the salt.
Bring to boil and cook until the oil pools around the sides.
Set aside to cool down.
Transfer the pickle into an airtight container to restore in a refrigerator.
Very simple ingredients...!well executed and put together deliciously
Our Green Raw tomato pickle is ready to serve..!
Never forget to feed back..
I'd like to hear from you..!
This is a versatile dish pairing with chappathies, poories, idlies, dosais, paniyarams, idiyappams even with bread toasts.. It will work great..!
Do try :)
Green raw tomatoes 250 gms plucked from my garden chopped
Roasted and powdered dals i.e., Split urad dal one spoon+moongdal one spoon+Bengal gram one spoon and fennel seeds one spoon and mustard seeds one spoon
Thick mixture of a pinch of asafoetida+ a half pinch of fenugreek powder and red chilly powder two tablespoons with required water.
Mustard seeds one spoon
Split urad dal one spoon
Curry leaves one cup
Turmeric one spoon
Sesame oil one cup
Salt one tablespoon
Procedure:
Heat the sesame oil in a dry pan.
Add mustard seeds to start crackle.
Add split urad dal and curry leaves.
Switch off the flame.
Add turmeric and raw tomato chops.
Now switch on the flame.
Add salt required.
Allow to cook until tender.
Then transfer the coarse powder of dals
Saute a while and add the thick mixture of chilly powder+asafoetida and fenugreek powder.
Make sure that it doesn't catch on the bottom.
Check the salt.
Bring to boil and cook until the oil pools around the sides.
Set aside to cool down.
Transfer the pickle into an airtight container to restore in a refrigerator.
Very simple ingredients...!well executed and put together deliciously
Our Green Raw tomato pickle is ready to serve..!
Never forget to feed back..
I'd like to hear from you..!
This is a versatile dish pairing with chappathies, poories, idlies, dosais, paniyarams, idiyappams even with bread toasts.. It will work great..!
Do try :)
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