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Friday, October 28, 2011


  1. tomato-4
  2. sesame oil-1/3cup
  3. red-chili powder-1tsp    
  4. mustard seeds
  5. curry leaves
  6. asafoetida-1/4tsp
  7. salt-to taste

Dry Ingredients:
  • mustard seeds
  • fenugreek seeds
To Grind:
  • heat the pan without oil and add mustard seeds and fenugreek seeds fry it still comes golden brown.
  • take a blender ,drop the fenugreek seeds and mustard seeds.
  • cut the tomatoes in small pieces.
  • heat the tava and add 1/3cup of oil. 
  • add tomatoes,red-chili powder,salt and mash it.
  • add grind powders when oil comes out from tomatoes.
  • heat the low flame in 15 or 20mins.
  • after 20mins switch off the flame.
  • heat the another pan and add 1tsp of oil,mustard seeds,curry leaves and asafoetida.
  • add it to the tomato pickle.

  • idli , dosa
  • boiled rice
  • curd rice
  • This pickle comes for a week.After a week u can extend pickle life if u store in the refrigerator.
  • this pickle stored in a air tight container .

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