Here is what she has to say about her popular blog Monsoon Spice
Monsoon Spice (previously known as Spice Corner) was born on the day when I couldn’t find the recipe scribbled in hurry on a piece of paper/back of the bills while making zillions of SOS calls at ungodly hours to my Amma (mother) and Atte (mom-in-law). When it was needed the most, I found myself running around the house like some headless chicken, checking all the drawers and every nook and corner, while our smoke alarm made enough noise to wake half the neighbourhood! That was when I decided to catalogue all the recipes online and the rest, as we say, is history!!! Monsoon Spice has been up and running since September 2006!!! More than five glorious years… ~Ouch ~ I just pinched myself!
Below is a wonderful recipe she cooked up in Nirlep’s popular cookware Ebony Handi!
Instant Andhra Tomato Pickle Recipe | Simple Andhra Style Tomato Pickle Recipe with Nirlep Cookware Product Review and A Giveaway!
Juicy tomatoes slow cooked for up to an hour and then blended with aromatic spices and tamarind to give it spicy and tangy note. And then the tempering of whole spices with curry leaves and garlic makes this Andhra style Instant Tomato Pickle a truly sensational experience for taste buds! It goes well with Dosa, Idli, steamed rice and even with chapattis and parathas. I have added a spoonful with wraps and even sandwiches and it was sensational! The vibrant red hued Instant Andhra Tomato Pickle is sure to win your heart if you like your pickles super spicy and full of flavour.
Ingredients used in Instant Andhra Tomato Pickle
Instant Andhra Tomato Pickle (Instant Andhra style tomato pickle flavoured with spices, tamarind and garlic tempering)
Prep Time: 10 mins
Cooking Time: 50-60 mins
Recipe Level: Easy/Beginner to Intermediate
Spice Level: High
Makes: About 2-2½ cups
Recipe Source: Sailu’s Food
Shelf Life: Up to 2 months in refrigerator
Serving Suggestion: With Dosa, Idli, steamed rice and even with chapattis and parathas (Read notes)
8-10 large Tomatoes, cored and thinly sliced
1 small lime sized Tamarind Pulp (Adjust as per taste. Read notes)
1½ -2 tbsp Salt (Adjust as per taste)
2-3 tbsp Oil (Preferably Sesame Oil)
2 tbsp Red Chilli Powder (adjust as per taste)
1 tsp Methi/Fenugreek Powder (Read notes)
½ tsp Haldi/Turmeric Powder
1 tsp Mustard Seeds
A generous pinch of Methi/Fenugreek Seeds
3-4 Dry Red Chillies, halved
8 large (cut them to slices) or 15 small cloves of Garlic, peeled and lightly crushed
2 springs of Curry Leaves
2 tbsp Oil (Preferably Sesame Oil)
Instant Andhra style Tomato Pickle
Heat oil in a heavy bottomed pan and add sliced tomatoes. Cook the tomatoes on high heat for about 5 minutes. Reduce the heat to medium high and continue to cook till you see little oil separating in the edge and the tomatoes release their juice and turn mushy, about 20 minutes.
Reduce the heat to medium and continue to cook the tomatoes as the oil separates from them and the paste starts to thicken. It can take anything around 45 minutes to 55 minutes for the tomatoes to cook.
Turn off the heat and add tamarind pulp and close the lid. The tamarind will soften with the heat of cooked tomatoes. Let the cooked tomatoes cool down completely to room temperature before mixing them well.
Once cooled, add salt and grind the cooked tomatoes along with red chilli powder, turmeric and fenugreek seed powder.
In a pan, heat oil for tempering. Add mustard seeds and methi seeds and cook then until the methi seeds turn red and mustard seeds pop and splutters. Add dry red chillies and curry leaves and saute for few seconds. Add crushed garlic and turn off the heat. Leave it aside for 4-5 minutes to cool it.
Once cool, add the tempering to the tomato paste and mix them well. Transfer the Tomato Pickle into clean, dry and sterilised airtight jar and refrigerate.
Serve this delicious Instant Andhra Tomato Pickle with steamed rice and dal and enjoy! You can also serve it with roties, dosa, and idlies.
The best kind of tomatoes for this Instant Andhra Tomato Pickle are the sour ones. Use tamarind only if the tomatoes are sweet without any tang.
The amount oil used in the pickle is slightly more than the usual amount of oil I use in other recipes and this is mainly due to the fact that the oil here acts as one of the preserving agent and hence improves the shelf life of the pickle.
To make methi powder, dry roast the methi seeds until they turn light red in colour. Cool them completely before crushing them to powder in pestle and mortar.
It goes well with Dosa, Idli, steamed rice and even with chapattis and parathas. I have added a spoonful with wraps and even sandwiches and it was sensational!
Make sure you use firm, red and juicy tomatoes for this Instant Andhra Tomato Pickle.