For this week theme on BM we are “Pickling”. I decided on making 3 Andhra style pickles for this week.Enjoy the dishes & don’t miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 41.

Pickles are a comforting dish in our house. When I’m not in a mood of cooking I depend on pickles, combined with simple dal along with yogurt. I get few pickles from India & some temporary one’s like this dish when in need. This particular pickle is a sun dried version & super tempting too. 
Tomato Pickle is a saver for busy days. I always make sure that I have a box of it in my refrigerator ready to go. There are many ways of making this pickle & here I’m sharing the recipe of my mom. This version has both the methi powder & mustard powder in it. The flavor is tempting with the spice mix added in it.  

Prep Time-2Days | Serves-3people
6Red tomatoes 
1Tbs + 1Tsp salt
1Tbs + 1Tsp chili powder
1Tbs + 1Tsp mustard powder
1Tbs + 1Tsp methi powder
3Tbs oil 
1Tsp mustard seeds
1Tsp chana dal
1Tsp urad dal
4Red chili’s 
Few curry leaves
1/2Tsp hing {Asafetida}

– Clean tomatoes with water & pat them dry with a dry towel. Leaves on counter for 1hr. 
– Chop tomatoes to small pieces. 
– In a bowl add tomatoes, salt, chili powder, mustard powder & methi powder. Mix them well & cover up with a lid. 
– Allow it to sit for 24hrs on counter. 
– On a plate layout the tomato pieces along with the oozed juice. 
– Sun dry it for 2 days, until tomatoes are little dried. 
– Heat pan with oil. To that add chana dal, urad dal, red chili’s & mustard seeds to it. 
– Once the mustard starts jumping add curry leaves & hing to pan. 
– Switch off heat & add it to pickle. Mix it well.
– Adjust salt & chili powder if needed. 
– Serve with rice & a dollop of ghee.
– Don’t over dry tomatoes. 
– Chop tomatoes in to small bits. 

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