Ingredients (Makes about 1 – 1.5 cup)
1. Fresh, ripe tomatoes – 4 large, roughly chopped
2. Chilly powder – 2 tsp
Fenugreek powder / uluva podi – 1/8 tsp
Hing / asafoetida kaya podi – 2 pinches
3. Salt – To taste
4. Sesame oil / gingelly oil / nallenna – 2 – 3 tbsp
To season
5. Sesame oil – 2 tsp
6. Mustard seeds – 1/2 tsp
7. Dry red chilies – 2
Curry leaves – 1 sprig
Garlic – 6 cloves, sliced
Method
1. Heat 2 – 3 tbsp sesame oil in a deep pan. Add the chopped tomatoes, enough salt and saute until thick and oil separates, about 30 – 45 minutes. Add more oil, if required, in between. Add chilly powder, fenugreek powder and hing. Mix well and stir for a minute. Switch off. When it cools down, grind to a paste.
2. Heat 1 tbsp sesame oil and splutter mustard seeds. Fry dry red chilies, curry leaves and garlic slices. Switch off when garlic turns golden. Pour this seasoning over the pickle. Mix well. When cooled, transfer to an air-tight container and store in the refrigerator. This keeps well for a few weeks.
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