. Tomato 6 – 7 Small
. Tamarind 2 inch sized ball
. Red Chilli Powder 2 tbsps
. Fenugreek seeds 1 tsp
. Mustard seeds 1 tsp
. Cumin seeds 1 tsp
. Turmeric Powder 1/2 tsp
For Talimpu or tadka:
Garlic cloves 10
Chana dal 1 tbsp
Urad dal 1 tsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Oil 4 tbsps
1) Wash and pat dry the tomatoes.
2) Chop the tomatoes into 4 – 8 pieces.
3) In a mixing bowl, mix together chopped tomatoes, 3/4 cup of salt and turmeric powder.
4) Transfer the tomatoes into a jar and leave it for 3 days.
5) After 3 days, squeeze the tomatoes and reserve the liquid and the tomatoes.
6) Transfer the liquid into a wide vessel and stir in the tamarind.
7) Arrange the squeezed tomato on a plate.
8) Keep the liquid and the tomato under direct sunlight for 3 days.
9) Make sure the tomato pieces are completely dried or else leave the tomato to dry for couple more days.
10) In a pan, separately dry roast fenugreek seeds, mustard seeds and cumin seeds until aromatic.
11) Using a blender, blend together above toasted ingredients into fine powder.
12) Now Blend together dried tamato's along with leftover liquid to form a fine paste.Now add above spice powder, red chili powder to form into smooth paste.
13) In a small pan, add all talimpu ingredients in order along with garlic.When urad dal turns light brown, add this talimpu to above tomato mixture.
14) Mix well and store tomato pickle tight in a clean jar.
Tomato pickle stays for around a year if necessary precautions are taken.
Serve Andhra tomato pickle with rice or idly or dosa etc.