Some of you may start wondering what happened to me suddenly to start posting a recipe every day. Here is the answer. We are planning to go to India this month. Before that, I want to post more so that I can convert most of my drafts into posts. I am a cooking freak and the pace at which I post never catches up with the pace I cook. Sometimes it so happens that, I even forget the dish I cooked few days ago and keep wondering what is the dish in a particular picture (I can never type in the recipe soon after I cook it, as I get very tired by the time I finish cooking, so no, that advise will not work in my case). So please bear with me for an overdose in next few days.
Now coming back to today’s recipe. I had never heard of tomato pickle till I went to Belgaum to do my bachelors. There, we had a room mate called Swati – a very sweet girl from Andhra. She used to bring big batches of tomato pickles every time she went home. Though her pickle had more oil than what I prefered, I absolutely loved it. I didn’t know abc of cooking then and now that I think back, I don’t remember how that pickle tasted. But I can clearly remember – I absolutely loved it.
So last month when we went to Sunilanna’s home for a party , he served us a ready made tomato pickle. My love for this pickle re-surfaced and I had to prepare it myself if I wanted a good night’s sleep. So I checked the ingredient list on the bottle and recreated the recipe. I was not very sure that it would work out. But considering the feedback I have got from many people for this pickle, I think it was a success. As for me, I simply love it.
I also found out that, the original Andhra version of this pickle has some kind of seasoning – most of the times garlic seasoning. I didn’t include it in my pickle. I love the way it is, as I never liked onion or garlic in pickles(just an acquired taste). But if you like, you can include it. Addition of sesame seeds gave it a very nice aroma.
Ingredients: 1/2 kgs firm, ripe tomatoes 50gms chili powder 1 tea spn mustard seeds 1 tea spn sesame seeds 1/2 tea spn turmeric powder 1/2 tea spn fenugreek seeds 1/2 tea spn asafoetida powder 1 tea spn tamarind extract 1-2 tea spns oil 50 – 100 gms salt(approx)
Method: Heat oil and fry mustard seeds, sesame seeds, fenugreek seeds taking care not to burn.
Switch off heat and add asafoetida, chili powder and turmeric (stand away from the pan, the strong chili aroma might burn your nose).
Cool to room temperature and powder them together. In a big thick bottomed or non stick pan, heat 1 tea spn oil. Add all chopped tomatoes and salt.
Cook on a high heat, mixing once in a while to avoid sticking. When all the tomatoes look mashed down, add tamarind. Cook for another 5-10mins.
Add the ground powders. Mix well. Let it cook for another 10mins.
Cool to room temperature and then store in air tight container. It can be consumed immediately, but it tastes great after 2-3 days. Keep it refrigerated. Remains good for 3-4months.
PS: I usually make my pickles a bit more salty as salt acts as a preservative. But my advise would be to start with 50gms of salt and check if that works out for you. It also depends on the kind of salt you are using. Usually after 2-3 days when the salt seeps in, the actual flavors of pickle can be tasted.
Are there any South Indian unmarried girls/guys in the world who never tried puliyogare ? If there is one, I haven’t met them yet. The MTR puliyogare mix must be one of their most popular powders. It is not as much popular among Indians as much as it is among Indians who travel abroad due to job requirements or studies. This powder comes as a “life saver” to most. Confused?? Let me explain.
Normally when someone is sent to a foreign country from India on a job, most of the time it is for 3-6months, the first thing they do is, go for a big shopping spree. Since there are restrictions for carrying home made goodies, almost everyone picks up these instant powders, so that they can survive in an unknown country for at least few days. Usually one of the staples being either puliyogare powder or paste. It all started from there and after a while, everyone gets adjusted to this quick fix meal. Mainly this helps in preparing lunches. Since this is one of the simplest quick-fix-meals which does not require any sides or raw materials, everyone goes for this. When they reach the foreign place, just cook some rice either in microwave or on stove top and add this powder/paste and eat. Some go to the trouble of actually heating oil and frying the powder but not all.
Both V and I have lived like that for a long time. Basically it was before our wedding. Whenever we were sent on assignments to US or Australia, we would pack this and rice. At least in my case, I would try to make something more than this and I won’t get bored of it, but not him. So it was banned from my home for a long time.
But this rice IS very tasty. So time to time, I would sneak in a pack of MTR puliyogare powder and prepare it when he was not around. I gave him 3 years to wear off the effects of puliyogare that he had consumed. Somehow I always wanted to create it on my own. Did I say I have this compulsion to create all the powders at home? if I use store-bought powder, I feel its like buying ready-made food. So at some point, I attempt making them at home. Since last few months I have started cooking this from scratch at home.
The powder can be made in advance and stored for a very long time. I would say 1-2 months is a decent time as after that, the aroma diminishes. Even the paste can be saved for a week or two when refrigerated. Make powder and save, puliyogare gets ready in 15mins. Make paste and save, puliyogare gets ready in 5mins. I have made a big batch of powder and it is being used for last few days :).
Ohh.., forgot to explain what a puliyogare is – puli is sour and ogara – something used on top (of rice). Call it puliyogare , puliyodarai , tamarind rice or whatever, its one tasty and no-brainer item :).
Puliyogare powder: 2 tbl spn dry coconut 1 tbl spn chana dal 7-8 curry leaves 5-6 red chilies Asafoetida 1 tbl spn peanuts 1/2 tbl spn coriander seeds 1 tbl spn sesame seeds 1/2 tea spn mustard seeds
Method: Dry roast all the ingredients till a nice aroma comes out. Grind to a powder.
Puliyogare paste: 1 tbl spn thick tamarind extract or thick juice extracted from 1/2 cup tamarind 1/2 tea spn chili powder 1 tea spn jaggery 1/2 tea spn chana dal 1/2 tea spn mustard seeds 1 tbl spn peanuts 4-5 curry leaves 1 tea spn puliyogare powder Oil
Method: Heat oil and add peanuts, chana dal, mustard seeds. When they are fried, add curry leaves. Add the tamarind extract and 1/2 cup water. Cook on a low flame till it becomes slightly thick. Add jaggery and cook till it completely melts. Add chili powder, puliyogare powder, salt. Keep mixing till the paste thickens. Store in air tight container.
Puliyogare: Heat a little oil and put the paste. Fry for a min till a nice aroma comes out. Now add the cooked rice, salt and mix well. (If the paste is done fresh, just add the rice to the same pan when the paste is ready). The ratio of rice to paste depends on individual taste.
Instead of rice, this can even be made with cooked rice noodles.
