This year, the summer in Seattle has been comparatively warmer and longer, which means bounty of tomatoes in my backyard.
Yesterday, I made Pesarratu (Moong daal dosas) for brunch. I didn't have shredded coconut at home, so I decided to make tomato pickle using the tomatoes from my backyard. Now, I am glad that I didn't have coconut at home:). This pickle was a big hit. I will be making more of this in big batches now.
4-5 Medium Tomatoes, Finley Chopped
Salt to Taste,
2 Teaspoon Sāmbhar Powder,
3-4 Dried Red Chilies,
1 Teaspoon Fenugreek Seeds,
1/4 Teaspoon Turmeric Powder,
1 Tablespoon Jaggery(Gud), Grated
1/2 teaspoon Oil
1/2 Teaspoon Oil,
1/2 Teaspoon Mustard Seeds,
4-5 Curry Leaves,
1/4 Teaspoon Asafoetida (Hing)
Put 1/2 Teaspoon oil in a pan. When hot, turn the flame to medium-low and add the dried red chilies and fenugreek seeds. Roast for 3-4 minutes or until the fenugreek seeds turn golden brown. Take out of the pan, and grind to powder and keep aside. (I used mortar and pastel because it wasn't enough in quantity to use a mixer grinder. It didn't take me more then 2-3 minutes to grind it.)
Heat another 1/2 teaspoon oil in a pan. Add the mustard seeds. Once they stop spluttering, add the curry leaves and Asafoetida. Fry for 10 seconds, then add the tomatoes, turmeric powder, Sāmbhar Powder and salt.
Let it cool completely, then transfer to an air tight jar. This mixture can be kept in the fridge for about a week. You can enjoy this many different ways. Spread on roti or bread. Have it as a side with rice or khichadi. Use as a dip with fresh veggies or with chips etc.
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