HOW TO MAKE Tomato Pickle / Thakkali Urugai / Thakkali Oorgai

Tomato Pickle / Thakkali Urugai / Thakkali Oorgai

Pickles , Thokku, chutney or any variety made out of tomatoes will get over quicker in my home due to its tangy taste which accompanies very well with any food items. ( Rice or Rotis ). Its really difficult to have a good meal without our favourite tangy, spicy tomato pickle bottle on the dining table. I already posted my version of making Tomato Pachidi / Tomato Thokku earlier ( My first Post !!). But I made a pickle version this time mainly to give it to my dear friend. It came out very well with good flavour and taste but unfortunately this pickle could not be delivered to her this time. Next time, it would surely satisfy their tongue and make me happy. This version is mainly suited for long travels.

Ingredients
Red Ripe Tomatoes - Around 25 medium
Sesame Oil - 3 tbsp
Oil - 1/2 Cup
Hing / Asafoetida - 1 Dash
Salt - To Taste
Turmeric Powder - 1 tsp

Pickle Powder 
Dry Red Chillies - Around 15 ( Very Spicy Ones)
Fenugreek Seeds / Vendhayam - 2 tsp
Coriander Seeds - 1 tsp

Method

Wash the tomatoes and dry them on a tissue paper or a plate. Cut them into tiny pieces and keep it ready. Meantime, dry roast the fenugreek seeds and dry red chillies in a frying pan and grind them into a fine powder. In a big frying pan / kadai, add all the chopped tomatoes and allow them to cook by covering the pan with a lid.  After a while, you might notice a semi gravy of tomatoes floating in the pan. Open the lid and add turmeric powder, pickle powder, salt, hing and some oil and stir them nicely. Keep the lid open and allow the tomato paste to thicken slowly. Though this process might take some time, the final outcome is going to be yummy. After the paste thickens like above, finally add the sesame oil to the tomato pickle. Mix them well and switch off the flame when you see the oil oozing out of the pickle from its side. The pickle should be cooled completely before transferring into a dry storage container.

Tips

Keep the cut tomato pieces under the sun for few hours before making the pickle. This enhances the taste of the pickle and lasts longer.

Variations

Adjust the spice level according to your taste buds by reducing the dry red chillies in the pickle powder.

HOW TO MAKE Mulaikeerai Poriyal / Amaranath Poriyal

Mulaikeerai Poriyal / Amaranath Poriyal

Amaranth leaves also called as Mulai Keerai in Tamil and Thottakura in Telugu have high nutritional benefits and rich anti-oxidant values. They can be available in either green, purple or reddish colours.

These amaranth leaves are widely used in Indian Cuisine along with Lentils. I tried to make dal, vadais, poriyals with these amaranth leaves so far. Out of the varieties I tried and liked, this poriyal variety is simpler, tastier, quicker and fits in any good South Indian Thali as a healthy side.

Ingredients

Amaranth Leaves / Mulai keerai / Thottakura - 1 Big Bunch

Oil - 1 tbsp

Hing/ Asafoetida - 1 Dash

Salt - To Taste

Sugar - 1 Small pinch

Urad Dal /Ulutham Paruppu / Minna Pappu - 1 tsp

Dry Red Chillies - 2

Channa Dal / Kadalai Paruppu / Senaga pappu - 1 tsp

Fresh Coconut Flakes - 2 tbsp

Method

• Take out the Amaranth leaves along with the stem and keep them separately. Omit the big stem at the bottom and take out till you could use.
• Wash the Amaranth leaves and its stem thoroughly without any sand or dirt particles. Drain all the water and chop them nicely.
• In the frying pan, add oil first. When its heated, finish the tempering by adding all the ingredients for tempering. When its done, add the leaves and a pinch of sugar and sprinkle some water on top of it.
• Close the lid of the pan and allow the leaves to cook for 2 minutes.
• When its cooked , open the lid and fry them for 2 more minutes. Add salt now and fry them again for another minute.
• Switch off the flame and sprinkle fresh coconut flakes on its top.
• Mix them well and serve as a healthy side dish in your special thali. It will look and taste like a Sundal.

Tips / Variations

Soak a tbsp of Thuvar Dal / Thuvaram Paruppu / Kandhi Pappu in water and cook them to a desired level before adding it to the Poriyal. This addition brings in more flavour and sundal taste.