Nimakaye karam (Lime karam)

This is an instant side dish, quick and easy to prepare.

6 Limes/ Lemons

2 tsp Urad dal – Minnapappu

2 tsp Chenna dal – Senagapappu

1 tsp Jeera

1 tsp Mustard seeds

4- 5 Red Chilies

Hing

Few curry leaves

1 tsp Red chili powder

Squeeze lime/lemon juice, add salt and turmeric powder and keep aside. Avoid using instant lemon juice.

Take 6 tsp of oil in a small skillet and when oil is hot add urad and channa dal. Then add jeera, mustard seeds, hing, red chilies, and curry leaves. Fry till nicely done, remove from flame, add red chili powder for extra spice and let cool.

Let cool. Transfer the tadka into a blender jar, leaving oil in the skillet. Dry grind tadka to a smooth powder.

Mix the ground tadka, lemon juice and the oil in the skillet and mix well.

Serve as a side dish with rice or upma. The taste leaves a tingling taste craving you for more.

Cranberry Chutney/Pickle

A bright red berry with a tart tangy flavor contains the highest levels of beneficial nutrients when consumed fresh.

Cranberries help prevent and treat urinary tract infections. This native American berry may also prevent the formation of kidney stones, lower LDL and raise HDL (good) cholesterol, aid in recovery from stroke, and even help prevent cancer.

When cranberries' short fresh season (from October through December) is past, rely on cranberry juice and dried or frozen cranberries to help make every day throughout the year a holiday from disease. (source: VHFoods.com)

This tangy, spicy, red chutney/pickle may be a good substitute for the traditional chintakaye or oosirikaye pachadi from India. Introduced by a friend, I could not figure the main ingredient (was new to America then!). Since these berries are seasonal, I make the base and store it in the fridge and make small quantities with fresh tadka.

1 bag fresh Cranberries
Small lemon sized Tamarind
1½ tsp Red Chili powder
1½ tsp Fenugreek seeds – Menthulu
1 cup Oil
1 tsp Mustard seeds
Few Red Chilies
½ tsp Asetifodia /Hing
Few Curry Leaves

Fry fenugreek seeds in a few drops of oil till nicely roasted. Let cool and make smooth powder.
Wash and air dry cranberries. Rough grind fresh berries with tamarind in a mixee jar.

Take 1 cup oil in a skillet and when hot, add mustard seeds, hing, curry leaves and split red chilies. Then add the ground berries and cook till the paste thickens. Then add salt, fenugreek powder, red chili powder, a pinch of turmeric and mix well. ½ a tsp of brown sugar or jaggery can also be added.

Remove from flame and let cool. Transfer into an air tight jar and store in the refrigerator.

This is a good side dish with rice, dosa’s and upma. It can also be used as a spread on bread or pita bread.

Bellam Avakaye

A special pickle very personal to coastal Andhra. It is called bellam avakaye due to the presence of bellam(jaggery) in it, don't brush it off yet, the way it is prepared and amount of spices in it makes it a longing, mouth watering pickle. Kids love this as it is not too hot/karam and it has an addicting taste to it. A little lengthy process than our regular avakaye, but it has an excellent taste of it own! I promise you, you will not be able to buy it in any store. So, get started....

3 raw Mango – Hard and very sour
2 cups Mustard powder – ava pindi
1 cup Red Chili Powder
¾ cup Salt
1½ cup Oil - preferably Sesame\Till oil
2 tsp Fenugreek seeds
3 - 4 cups Jaggery

Traditionally "Collector kaye/mangoes" are used for this pickle, but since we can hardly find any variety, I personally did it with the regular mangoes that are really raw and green.

In a skillet fry the fenugreek seeds on low flame till they are nicely roasted. Keep aside.

Mustard powder can be made by dry grinding raw mustard seeds in a mill or a blender to a soft powder. 1 cup of mustard make more than a cup of mustard powder so, measure the powder before using.

Wash and dry mango. Cut mango length wise (making 4 halves) leaving the hard seed shell intact, remove the soft seed. Remove the fine film in the lining of the shell of the mango by scrapping with a knife and clean with a dry paper towel.

In a glass jar (do not use plastic with pickles) add mustard powder, chili powder, turmeric, salt and fenugreek seeds. Mix all the ingredients together. Then add oil and mix well. Now add the mango pieces and mix thoroughly. Set aside for 4 - 5 days mixing once a day. Use dry ladle to mix.

On the 4 th or 5th day remove the mango slices from the avakaye base and sun dry them separately. Mango slices on a cover and the avakaye base in the container for 4 - 5 days till the mango pieces completely dry. Cut the mango slices into smaller pieces and keep aside.

Depending upon the personal choice of sweetness, roughly about the amount of avakaye base , chop jaggery into small pieces. Transfer into a kadai and add 1/4 cup of water and bring to boil on medium heat stirring continuously. When it starts to boil and cook, test it to confirm if it has reached the correct consistency. Place a drop of the boiling liquid in a bowl of cold water, if you are able to bring it together like a ball, it has reached the stage. Remove and let the fumes settle down. Let it not cool too much, when it is still warm and in semi solid form transfer into the avakaye base and mix well. Add the cut mango pieces and mix well. Let it come to room temperature and transfer into an air tight container.

Bellam avakaye has a good shelf life. Keep away from moisture for long lasting pickle. This is a good side dish with white rice or curd rice.

Bellam Avakaye - Photo Tutorial

Mix avva (mustard powder),red chili powder, salt, fenugreek seeds and oil with mango pieces and keep aside for 4 - 5 days.Separate the mango pieces from the mixture and sun dry them separately till the mango pieces dry well.
Make jaggery syrup and bring to room temperature.
Mix the syrup with mixture.
Cut the mango pieces into small pieces.
Add the mango pieces with the base and mix well.
Mix thoroughly and let cool. Save in an air tight container.

Mixed Vegetable Pickle

An inspiration from the pickle served at Pittsburgh. I love that pickle so much I eat with everything I eat there. Ginger and Green chilies was a good addition. I used the long cayenne peppers, which are lovely to look at and are not that really hot.

12 Green Limes
3 Carrots
1/2 lb Long Green Chilies
Few Curry Leaves
1/4 cup Red Chili Powder
1/4 cup Fenugreek seeds – Menthulu
A little less than 1/4 cup Mustard seeds
½ cup Salt
1 cup Oil – preferably Sesame/Gingerly oil
1 tsp Turmeric
½ tsp Asetifodia /Hing – preferably crystal hing for more aroma

Wash, wipe and let air dry the vegetables for some time before working on them. This method needs an approximate eye balling; depending on the size of the lime, the spices should be adjusted. The spicey/karam of pickle normally reduces in a few days. Prepare the spice mix only after sun drying the vegetables. The quantity of the pieces will shrink after drying. Use spice mix according to personal taste.

We would need half and half of lime pieces and juice. so, divide the lime into 2 halves. Cut the edges and make small pieces of one half of the limes and squeeze juice from the other half, remove seeds if any and mix both in a glass bowl.

Peel and cut carrots into strips. Cut green chilies also of same length. Peel and cut ginger into small strips.

All all the vegetables in a glass bowl add salt, turmeric and mix well and store in a warm place for 2 – 3 days. Once a day, mix well and store it back. If you taste a piece, it will be really salty, do not worry, it will settle when the other spices are added.

On the 3rd day, use a strainer and separate the pieces and the oota/juice, using your hand/palm to squeeze out any juice remaining. Sundry them separately. Spread the slices on a basin/plate/cover and the juice/oota in a bowl. Dry them till the pieces become dry for about 1 - 2 days. Meanwhile the oota/juice will become concentrated and salt will sediment on the side of the bowl.

Do not start mixing the pickle when the slices are hot from the sun, let them come to room temperature.

In a skillet heat 1 cup of oil on low/medium flame and when hot add 1 tsp of mustard seeds and a handful of broken/split red chilies and few curry leaves. When mustard seeds splutter remove from flame and when oil settles down, add hing and let cool. Bring to room temperature.

Take 1 tsp of oil in a skillet and add fenugreek seeds and fry them till nicely done and then add the mustard seeds and fry till they splutter. Remove and let cool. Dry grind the mix to a smooth powder, this is called menthi powder.

Mix the dry menthi powder and red chili powder in the oota/juice and then, the dried vegetable pieces. Once that is all thoroughly mixed then add the previously made oil tadka and mix well. Leave it in the same bowl for 1 or 2 days and keep mixing thoroughly. Then transfer into an air tight container and store in a cool place.

A good side dish with plain rice and curd rice. It can also be used as a side dish with roti and chapati. Use dry hands and keep away from water for a good shelf life.

Lime Pickle - Nimakaye

Anyone remember those meals ordered in the pantry car of any trains in India?

I was fascinated by the lemon pickle (1 pieces!!) in the small packet that was served as a side dish for the curd rice.

This is not a very spicy pickle, it has a more tangy taste to it. Quite easy to make and has a good shelf life when prepared without wet hands. I prefer using green limes to make this pickle, because they have lot of juice and more tangy and thin skin compared to lemons.

50 Green Limes
2 cups Red Chili Powder
1 cup Fenugreek seeds – Menthulu
A little less than 1 cup Mustard seeds
1½ cup Salt
3 cups Oil – preferably Sesame/Gingerly oil
2 tsp Turmeric
½ tsp Asetifodia /Hing – preferably crystal hing for more aroma

Wash, wipe and let air dry the limes for some time before working on them. This method needs an approximate eye balling; depending on the size of the lemon the spices should be adjusted. The spicey/karam of pickle normally reduces in a few days. Prepare the spice mix only after sun drying the lemon pieces. The quantity of the pieces will shrink after drying.

For this variety of lime/lemon pickle we would need half and half of lemon pieces and juice. so, divide the lemon into 2 halves. Cut the edges and make small pieces of one half of the limes and squeeze juice from the other half, remove seeds if any and mix both in a glass bowl. Add salt, turmeric and mix well and store in a warm place for 2 – 3 days. Once a day, mix well and store it back. If you taste a piece, it will be really salty, do not worry, it will settle when the other spices are added. Please refer to photo tutorial of Lemon pickle for pictures.

On the 3rd day, use a strainer and separate the pieces and the oota/juice, using your hand/palm to squeeze out any juice remaining. Sundry them separately. Spread the slices on a basin/plate/cover and the juice/oota in a bowl. Dry them till the pieces become dry for about 2 – 3 days. Meanwhile the oota/juice will become concentrated and salt will sediment on the side of the bowl.

Do not start mixing the pickle when the slices are hot from the sun, let them come to room temperature.

In a skillet heat 3 cups of oil on low/medium flame and when hot add 1 tsp of mustard seeds and a handful of broken/split red chilies. When mustard seeds splutter remove from flame and when oil settles down, add hing and let cool. Bring to room temperature.

Take 1 tsp of oil in a skillet and add fenugreek seeds and fry them till nicely done and then add the mustard seeds and fry till they splutter. Remove and let cool. Dry grind the mix to a smooth powder, this is called menthi powder.

Mix the dry menthi powder and red chili powder in the oota/juice and then, the dried lime pieces. Once that is all thoroughly mixed then add the previously made oil tadka and mix well. Leave it in the same bowl for 1 or 2 days and keep mixing thoroughly. Then transfer into an air tight container and store in a cool place.

A good side dish with plain rice and curd rice. Use dry hands and keep away from water for a good shelf life.

Lime Pickle - Photo Tutorial

Wash and air dry Lime. Cut them into small pieces.


Add salt, turmeric, lemon juice, mix well and let sit for 3 days. Mix daily.


Separate lemon juice and lemon pieces and sun dry for 2 days or till nicely dried.


Mix the concentrated juice and the dried lemon pieces.


Make the spice powder and mix them all thoroughly.

Avakaye Photo Tutorial

For any of you who would like to buy pickle mangoes from a farm in Florida, here are some details. My Aunt got them from there and she is very happy with the quality of mangoes. (size, sourness and fiber content)Can specify single tree mangoes or assorted variety.
Number is 561-924-7714 and should ask for Soft Seed Pickle Mangoes.
8lbs - $25 (about 6- 7 medium mangoes)
11lbs - $35 9about 10- 11 medium mangoes)
They will pack and ship next day, any where in USA.

Mustard powder(Ava):Red Chili Powder: Salt: Oil = 1.4:1:.75:1.5, few fried fenugreek seeds and turmeric


Cut mangoes with the shell intact.


Add Oil to the Spice mix.


Mix them all nicely.


Add mango pieces and mix.


Avakaye is ready.

Please check Avakaye recipe in Pickles.

Red Chili Pachadi - Mirapalla Pachadi - Korivikaram

I was strolling in the farmer's market and noticed these red chilies at a corner in a basket. Never seen this variety before, so enquired how hot or mild they can be. Lady at the counter said "if it was me, I would leave them alone". But, I could not take her advice, Sorry. So, I came home and googled the name for my red chilies. These are cherry hot peppers, quite hot.

Any one interested like me to find the name of the red chilies they are using, please check this website:

http://www.tradewindsfruit.com/hot_peppers.htm

Like to try a spicy pachadi/pickle with rice? Here you go... a treat to the mouth for spicy/karam lovers!

These chilies looked so small and cute but were super hot/karam.

10 Red Cherry Hot Peppers - Any hot variety of Red Chilies can be used
2 tsp Jaggery
Few Curry Leaves
Small Lemon sized Tamarind

For Menthe powder:
1 ½ tsp Fenugreek seeds
2 tsp Mustard seeds
Hing

Take 1 tsp of oil in a skillet and fry fenugreek seeds till they are nicely roasted then add mustard seeds when they splutter remove from flame. The mixture emits a toasty aroma when they are nicely roasted. Let cool. Grind to a powder in a spice mill or blender, this is called menthe powder.

Use immediately or store in a Ziploc bag in the freezer to retain its freshness and aroma for future use.

Cut the red chilies and remove seeds. Rough grind the pieces with salt and tamarind. Keep aside.

Take 1 scoop (about 10 tsps) of oil in a skillet, when oil is hot add a tsp of mustard seeds, curry leaves and hing. Then add ground red chili paste, jaggery and turmeric. Let cook till their natural water is evaporated. When oil starts to float, add 4 – 5 tsp of the previously made menthe powder. Stir well, check for salt and seasonings and add accordingly. Remove from flame and let cool.

This pickle has a good shelf life, store in an air tight container. Do not touch with wet hands.

Any variety red chilies can be used to prepare this pickle. This is Guntur Special "Korivikaram", very hot/karam pickle recipe that used on these cherry red peppers. The karam/hot of the pickle will subside in a week after preparation, it will become milder. Use enough tamarind and jaggery to compensate the karam/hot of the peppers.

Serve it with rice and oil. Enjoy!!

This is prepared using red peppers, brighter color and milder in taste.

For JFI - Chilli at Vysh's Cardamom at:

http://queenspice.blogspot.com/2009/06/announcing-jfi-chilli.html

Maggai - Sliced Mango Pickle

Hot summer months were "Ooragai" days in my childhood. All the people around planed their pickles, specifications like mangoes of one tree for one kinda of a pickle. Sometimes they adjusted their summer travel to suit the "right time" for the Pickle. Mangoes were brought in gunny bags and along came a specialist "a cutter" who would cut the mangoes exactly in half with the shell intact. Washing , peeling and scrapping were kids jobs I guess. All the effort that was spent for "perfect pickle" that had to last a year.

Maggai is an Andhra pickle done with raw mangoes during summer. This pickle has a shelf life up to a year.

Make this and "bye-bye" to store bought pickles. A good side dish with plain rice and curd rice. Use dry hands and keep away from water for a good shelf life.

For this pickle, pick mangoes that are really hard, green and sour. Wash, wipe and let sundry for some time before working on them. This method needs an approximate eye balling; depending on the size of the mango, sourness and etc the spices should be adjusted. The spicey/karam of pickle normally reduces in a few days. Prepare the spice mix only after the mango slices have dried. The quantity of the pieces will shrink after drying.

3 Raw Green Mangoes – about a big handful of slices after drying
2 cups Red Chili Powder
1 cup Fenugreek seeds – Menthulu
A little less than 1 cup Mustard seeds
1½ cup Salt
3 cups oil – preferably Sesame/Gingerly oil
2 tsp Turmeric
½ tsp Asetifodia /Hing – preferably crystal hing for more aroma

Peel the skin and make thin slices of the mango flesh, I use a peeler to make the slices, discard the hard shell. Add all the salt and turmeric mix well and store in a warm place for 2 – 3 days. Once a day, mix well and store it back. The juice in the mango will combine with the salt and “oota” will be formed. If you taste a piece, it will be really salty, do not worry, it will settle when the other spices are added. Please refer to photo tutorial of Maggai for pictures.

On the 3rd day, use a strainer and separate the pieces and the oota/juice, using your hand/palm to squeeze out any juice remaining. Sundry them separately. Spread the slices on a basin/plate and the juice/oota in a bowl. Dry them till the slices become dry for about 2 – 3 days. Meanwhile the oota/juice will become concentrated and salt will sediment on the side of the bowl.

On the 3 rd day, do not start mixing the pickle when the slices are hot for the sun, let them come to room temperature.

In a skillet heat 3 cups of oil on low/medium flame and when hot add 1 tsp of mustard seeds and a handful of broken/split red chilies. When mustard seeds splutter remove from flame and when oil settles down, add hing and let cool. Bring to room temperature.

Take 1 tsp of oil in a skillet and add fenugreek seeds and fry them till nicely done and then add the mustard seeds and fry till they splutter. Remove and let cool. Dry grind the mix to a smooth powder, this is called menthi powder.

Mix the dry menthi powder and red chili powder in the oota/juice and then, the dried mango slices. Once that is all thoroughly mixed then add oil and mix well. Leave in the same bowl for 1 or 2 days and keep mixing thoroughly. Then transfer into an air tight container and store in a cool place.

This is a good side dish with rice and also as a side dish with curd rice. As the pickle is getting older, instant maggai pachadi can be made by adding onions, green chili, coriander and grinding to a smooth paste. This can be used as a side dish for dosa’s and upma.

Magai : Mango Pickle - Photo Tutorial

Magai is an Andhra pickle done with raw mangoes during summer. This pickle has a shelf life up to a year if done well and not touched with wet hands.

I used 3 raw green mangoes. Wash and wipe the mangoes and air dry them for an hour before using so that they do not have moisture left on them.

Peel the mango and make thin slices using a peeler. Peel around the hard seed and discard the shell. In a glass jar mix them with 1 cup salt and 2 tsp turmeric. Let sit in the oven or in a warm place for 2 - 3 nights.

Using a drainer, separate the mango slices and the juice(oota).

Dry them in sunlight, spreading the mango slices in a basin/plate and the juice in the vessel.

Dry till the mango becomes dry and juice is concentrated for about 2- 3 days.

Get the spices ready to mix the pickle.(Procedure in the blog- Magai)


Throughly mix and let all spices soak in oil for a day or 2.


Mix with rice and oil and enjoy!

Make this and bye-bye to store bought pickles. A good side dish with plain rice and curd rice.

Dosa Avakaye

Donot peel skin, scoop the seeds and cut into small pieces.

2 Medium Dosakayalu - Indian Cucumber
1/2 cup Ava - Mustard Powder
1/2 cup Red Chili Powder
a little less than 1/2 cup Salt
1/2 Cup Oil
1 Medium Lemon

Cut dosakaye into small pieces (Do not peel the skin).

Dry grind raw mustard seeds to a soft powder, this is ava(mustard powder).

Add ava, red chili powder and salt in a bowl. Mix them evenly and then add lemon juice and oil.

Add the chopped Dosakaye pieces and mix well.

This is a good side dish with rice and as a side dish with any dal and rice. It stays fresh for week to 10 days.

Gongura Pachadi

Gongura (Sorrel or sour greens) pachadi is quintessentially Andhra cuisine. Gongura is a very rich source of Iron, vitamins, folic acid and anti-oxidants essential for human nutrition.


Gongura plants.


Gongura pachadi with Garlic.


Gongura pachadi.

1 bunch Gongura
Marble sized Tamarind
2 tsp Fenugreek seeds - Menthulu
1 tsp Mustard Seeds - Avalu
Handful Red chilies
15 – 16 Garlic Pods: Optional
Hing
Oil

Separate leaves from the stems, wash and let sun or air dry or wipe with a paper towel.

Take 5 tsp oil in a skillet and when oil is hot add fenugreek seeds and fry till they are nicely roasted and then add mustard seeds, when they are popping add red chilies (add liberally as the heat/karam will reduce in a day) and then hing. Fry for a few seconds, remove only the tadka with a strainer leaving the oil in the skillet.

Now add gongura leaves. Do not worry about the volume, in no time it will shrink and will hit the bottom of the pan. Add tamarind, salt and turmeric and fry for a few minutes. Remove for flame and let cool.

Dry grind the fenugreek tadka first and then add the fried gongura leaves and grind to a smooth paste. Taste for salt and seasonings. Adjust according to taste.

Garlic is a good combination to go with gongura. Fry pods in oil and add to the pachadi.

Gongura pachadi is eaten with rice and oil, chopped onion slices with lemon juice and a pinch of salt by the side is a great addition.

Sometimes when fresh gongura is not available, I add tadka to the store bought pickle and fry it in oil for a semi homemade taste.

Menthi Badalu

2 Firm Granny Smith Apples --Ha..Yes...
1 Lemon
2 tsp Red Chili powder
1.5 tsp Menthe Powder

For Menthi powder:

1 ratio Mustard seeds
1 ½ ratio Fenugreek seeds
Handful Red Chilies
Hing

Wash and dry the apples with a paper napkin. Keep the skin and cut into small pieces. Transfer them to a bowl and add lemon juice, mix and keep covered for 10 minutes. The sour/tart and firm the apples are, the pickle comes out good.

For the menthe powder:

Take 2 tsp of oil in a skillet and fry fenugreek seeds till they are nicely roasted then add mustard seeds when they splutter add red chilies and hing. Red chilies can be adjusted according to taste.

The mixture emits a toasty aroma when they are nicely roasted.Let cool. Grind to a powder in a spice mill or blender.

Use immediately or store in an airtight container in a cool, dry place or in a Ziploc bag to retain its freshness and aroma.

For the baddalu:

Take 5 tsp of oil in a small skillet, when oil is hot add a tsp of mustard seeds and hing. Remove from flame and let cool for 3 – 4 mins. Then add 2 tsp of red chili powder, 1.5 tsp of the menthe powder, salt and turmeric. Mix well and add it to the apple pieces. Taste for salt and adjust seasonings.

Actually we do this with raw mango and it is called menthi badalu. It is a good side dish in mudda pappu or curd rice. It can also be eaten with rice and tsp of oil.

Tomato Menthi Pachadi

10 Tomatoes
5 – 6 Green Chilies: Optional
Few Curry Leaves
Small Lemon sized Tamarind

For Menthi powder:

1 ½ scoop Fenugreek seeds
1 scoop Mustard seeds
Hand full Red Chilies
Hing

Take 2 tsp of oil in a skillet and fry fenugreek seeds till they are nicely roasted then add mustard seeds when they splutter add red chilies and hing. Red chilies can be adjusted according to taste. The mixture emits a toasty aroma when they are nicely roasted.Let cool. Grind to a powder in a spice mill or blender.

Use immediately or store in an airtight container in a cool, dry place or in a Ziploc bag in the freezer to retain its freshness and aroma.

For the pachadi:

Add hot water to tamarind and let it soak, then extract pulp using as little water as possible.

Take 1 scoop (about 6- 7 tsp) in a low bottom skillet (I recommend this because when tomatoes are boiling it splutters oil and tomato juice ) when oil is hot add a tsp of mustard seeds ,slit green chilies, curry leaves and hing.

Then add chopped tomatoes, salt and turmeric. Let cook, first tomatoes let out their natural juice, cook till the juice is evaporated. Then add tamarind juice and let cook. When oil starts to float add 4 – 5 tsp of the previously made menthi powder. Stir well, check for salt and seasonings and add accordingly.
Remove from flame and let cool.

This pickle has a good shelf life, store in an air tight container.

This is one of my favorite pachadis, blend of menthi powder, tomatoes and tamarind gives it the extra kick. Serve with hot rice and tsp of oil. It can be used as a side dish for upma, dosa etc.

Tomato Pickle - Tomato Pachadi

2 lbs Tomatoes
5 – 6 Green Chilies: Optional
Few Curry Leaves
Small Lemon sized Tamarind

For Menthi powder:

1 ½ scoop Fenugreek seeds
1 scoop Mustard seeds
Hand full Red Chilies
Hing

Take 2 tsp of oil in a skillet and fry fenugreek seeds till they are nicely roasted then add mustard seeds when they splutter add red chilies and hing. Red chilies can be adjusted according to taste. The mixture emits a toasty aroma when they are nicely roasted. Let cool. Grind to a powder in a spice mill or blender.

Use immediately or store in an airtight container in a cool, dry place or in a Ziploc bag to retain its freshness and aroma.

Add hot water to tamarind and let it soak, then extract juice using as little water as possible.

Take 1 scoop (about 6- 7 tsp) in a low bottom skillet (I recommend this because when tomatoes are boiling it splutters oil and tomato juice ) when oil is hot add a tsp of mustard seeds ,slit green chilies, curry leaves and hing.

Then add chopped tomatoes, salt and turmeric. Let cook, first tomatoes let out their natural juice, cook till the juice is evaporated. Then add tamarind juice and let cook. When oil starts to float add 4 – 5 tsp of the previously made menthi powder. Stir well, check for salt and seasonings and add accordingly.
Remove from flame and let cool.

This pickle has a good shelf life, store in an air tight container.

This is one of my favorite pickles, blend of menthi powder, tomatoes and tamarind gives it the extra kick. Serve with hot rice and tsp of oil. It can be used as a side dish for upma, dosa etc.