Tomato Pickle

INGREDIENTS:

1. Tomatoes - 1Kg
2. Turmeric Powder - 1/8 tsp
3. Tamarind - 125 gms
4. Salt - 125 gms
5. Mustard Seeds - 25 gms
6. Fenugreek Seeds - 25 gms
7. Red Chilli Powder - 125 gms
8. Oil - 200 gms
9. Aesoftida - 1/4 tsp

PROCEDURE:

1. Clean the tomatoes in water and dry them in sun for few mins till they become dry.
2. Cut each Tomato into 8 pieces
3. Add salt and turmeric powder to the above tomato pieces and mix it well
4. Keep the above in dry jar, cover with lid and keep it aside for two days
5. On third day squeeze the juice from tomatoes and separate the squeezed tomatoes
6. keep the squeezed tomatoes in ht sun till they become completely dry and crispy
7. Add tamarind to the tomato juice and keep this one also in hot sun till atleast 25% of the juice gets evaporated.
8. Usually juice levels will be decreased in 4-5 days of time depending on the sun.
9. once the juice level goes down and tomato pieces becomes crispy they are ready to prepare the tomato pickle
10. Keep the kadai on stove, roast the fenugreek seeds till golden brown
11. Allow the roasted fenugreek seeds to cool
12. Roast the mustard seeds in kadai till golden brown
13. Allow the roasted mustard seeds to cool
14. Heat bit of oil in kadai and add 1/2 tsp mustard seeds and 2 red chillies
15. After sputtering of mustard seeds turn off the flame and add aesoftida to get good aroma.
16. Allow the oil to cool
17. Grind the Sun dried tomatoes and tomato juice along with tamarind to make a thick paste.
18. grind the roasted fenugreek and mustard seeds
19. Mix the above powder and red chilli powder.
20. mix the above powder to the sun dried tomato paste thoroughly.
21. Add previously heated oil to the above mix.
22. Now tomato pickle is ready.
23. Store it in a clean and dry jar.

KORIVI KARAM(Pandu mirapakayala pachadi)

INGREDIENTS;

1. Pandumirapakayalu-1/2kg
2. Salt-100gms
3. Turmeric powder-1/8tsp
4. Fenugreek seeds-20gms

POPU(Seasoning/taalimpu);

1. Mustard seeds-
2. Oil-
3. Asafoetida-

PROCEDURE;

1. Clean the Pandu mirapakayalu.
2.  Keep in hot sun for sometime
3. Grind the pandu merapakayalu, salt, Turmeric Powder and Tamarind.
4. Grind it once again so that they mix well
5. Remove the paste and keep it in dry jar fir 2 days.
6. On third day grind the Pandu merapakaya paste again.
7. Keep kadai on the stove and roast Fenugreek seeds dry till golden brown.
8. Allow it to cool
9. Make Fenugreek seeds powder.
10. mix the above fenugreek powder to pandu merapakaya paste thoroughly
11. Put Kadai on stove and heat some oil in it, add mustard seeds, after sputtering add asofoetida till good aroma comes out.
12. Now add this popu to the chutney and mix it well.
13. Now chutney is ready to eat.
14. Eat this chutney with hot rice and ghee.