265. Tomato pickle
Cut the tomatoes into large pieces.Add red chilli powder,a small piece of tamarind and salt.Grind it in a
blender to make it into a thick juice.Pout 5 teaspoons of oil in a frypan.Add mustard seeds,fenugreek seeds,
and asafoetida(perungayam).When the mustard splatters,add the tomato mixture and fry at low heat with
constant frying until it becomes a thick paste.This will taste great with curd rice.
266. Lime pickle
Fresh lime(large size, thin skin, ripe) - 6
Cut into medium pieces.(Preseve the juice while cutting).Add salt- 4 spoons,red chilli powder - 4 spoons,
asafoetida - 1/2 spoon and mix well.
Next day add 1/4 cup of sesame oil and leave it aside.
Next day, add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.Add
this to the poickle and mix.Store in refrigerator.
267. Ginger Pickle
Grate ginger finely.Take oil and add mustard seeds.When it splatters, add fenugreek seed powder an
asafoetida.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.
268. Tamarind pickle (Pulikkachal)
coriander seeds (Dhaniya), fenugreek seeds, sesame seeds - each 1 spoon
asafoetida - 1/4 spoon
Slightly roast the above without oil and grind into fine powder. Pour 3 spoons of oil in a fry pan and add some
gram dal and whole red peppers and fry slightly.
Add tamarind juice to this and bring it to boil.Add salt and heat with constant stirring until the mixture
becomes thick. Now add the ground powder and stir constantly with heating until it becomes a non-sticky
paste.Store in refrigerator.
269. Maavadu (Tender mango pickle)
Grind mustard seeds, crystalline salt, whole red peppers and turmeric poweder- a pinch into a thick
paste.Wash the tender mangoes and spread the ground paste on it.
270. Aavakkai (Mango pickle)
sour mango pieces(medium sized)- 5 cups
mustard seed powder - 1 cup
red chilli powder - 1 cup
salt - 1 cup
turmeric powder- a pinch, fenugreek seed powder - little
mix the above ingredients and add 3 cups of sesame oil.
271. Gonkura Thokku
Wash the gonkura leaves and dry them on a sheet of paper. Cut into fine pieces.To 5 spoons of oil, add
mustard seeds, fenugreek seeds, asafoetida, and add 1 cup of chopped leaves. Fry with constant stirring.Add 1
tsp salt, 2 tsp red chillie powder and cook until it becomes a non-sticky paste.