Login or Register


 
Thread Rating:
  • 0 Votes - 0 Average
  • 1
  • 2
  • 3
  • 4
  • 5
Sun-dried Tomato Pickle (Garlic Flavored)
06-07-2012, 02:47 AM (This post was last modified: 06-07-2012 05:29 AM by L!am.)
Post: #1

      
Sun-dried Tomato Pickle (Garlic Flavored)

Endu Tomato Velluli Pachadi Recipe
Recipe Source & Prep: Amma
Sun drying: 3 days Prep & Cooking: 20 mts
Cuisine: Andhra
.
Ingredients:
2 kg tomatoes, wash, dry and slice
50 gms tamarind
1/2 tsp turmeric pwd
3 tbsps red chilli pwd (adjust)
1 tsp dry roasted methi pwd
1 tbsp mustard seeds, dry roast till they splutter, cool and make pwd
3 tbsps salt
For tempering/tadka/poppu:
10-12 peeled and crushed garlic cloves
10-12 fresh curry leaves
1 tsp mustard seeds
pinch of methi seeds/fenugreek seeds/menthulu
3 dry red chillis
5-6 tbsps oil
1 Slice each tomato into 6 pieces. Add salt and turmeric pwd, combine and place lid. Leave aside overnight.
2 Next morning, squeeze out entire liquid from each piece and spread the tomato pieces over a cloth and sun dry. Sun dry the pieces till they are completely dry with no trace of rawness. This usually takes 3-4 days of good sunshine. Every evening, remove the cloth containing the tomato pieces, place indoors and next day again place back the cloth containing the tomato pieces to sun dry.
3 Pour the liquid in a very wide (shallow) vessel. Add tamarind and allow to sun dry. This could take at least 4 days of good sunshine. The liquid will thicken. Every evening, remove the tomato liquid and place indoors, place back again the next day morning to sun dry.
4 Once the tomatoes and liquid are sun-dried, combine the dried tomatoes pieces with the sun dried liquid and leave overnight, covered.
5 Next morning, blend this to a slightly coarse paste. Add red chilli pwd, methi pwd, roasted mustard pwd and combine.
6 Heat oil in a vessel. It should not be too hot. Once hot, add mustard seeds and allow to splutter. Add the methi seeds, red chilies and fresh curry leaves and allow too saute for 15-20 secs on medium flame till the methi turns red. Do not burn it. Turn off flame and add the crushed garlic. Allow the seasoning to cool before combining with the tomato mixture.
7 Cool and store in an airtight bottle. Refrigerate.
Reply


Possibly Related Threads...
Thread: Author Replies: Views: Last Post
  Garlic Crab Artichoke Dip Drew 3 21,038 06-24-2012 11:30 AM
Last Post: idda
  Chunky Tomato Soup L!am 0 3,812 06-07-2012 02:41 AM
Last Post: L!am
  Teepi Kakarakaya Pachadi ~ Sweet Bitter gourd Pickle natenqen 0 3,635 06-07-2012 02:35 AM
Last Post: natenqen
  Thotakura Ava Pulusu ~ Mustard flavored Amaranth leaves stew natenqen 0 3,535 06-07-2012 02:35 AM
Last Post: natenqen
  Pappu Tomato – Andhra Tomato Dal natenqen 0 3,114 06-07-2012 02:33 AM
Last Post: natenqen
  Miriyala Charu – Andhra Pepper Flavored Rasam natenqen 0 2,531 06-07-2012 02:31 AM
Last Post: natenqen
  Tomato Cheese Salad natenqen 0 3,945 06-07-2012 02:24 AM
Last Post: natenqen
  Thakkali Kulambu ~ Chettinadu Style Tomato Curry pkelley 0 3,399 06-07-2012 02:14 AM
Last Post: pkelley
  Tamatar Pulao ~ Tomato Rice pkelley 0 2,783 06-07-2012 02:13 AM
Last Post: pkelley
  Barbequed Potato and Garlic Scape Packets jessy 0 5,580 05-20-2012 02:14 AM
Last Post: jessy

Forum Jump:


User(s) browsing this thread: 1 Guest(s)