Tomato pickle (Thakkali oorugai)

🔥 Prep

• Rinse the 1 kg tomatoes, pat dry, and cut them into roughly 1‑cm cubes.
• Soak the 50 g tamarind in 100 ml warm water for 10 minutes, then squeeze out the pulp and discard seeds and fibers.
• Measure out 4 tbsp red chilli powder, 100 g salt, 2 tsp mustard seeds, and keep the 100 ml gingelly oil ready.

🔥 Cook

• 1. Heat the 100 ml gingelly oil in a heavy‑bottomed pan over medium heat until it shimmers.
• 2. Add the 2 tsp mustard seeds and fry until they pop and turn fragrant, about 10 seconds.
• 3. Add the chopped tomatoes, stir, and cook over medium heat for 8–10 minutes until they soften and release juices.
• 4. Pour in the tamarind pulp (from the soaked 50 g tamarind), add the 100 g salt and 4 tbsp red chilli powder, mix well, and continue to cook over medium heat for 2 minutes.
• 5. Reduce heat to low and simmer the mixture, stirring occasionally, for 20–25 minutes until the pickle thickens and oil starts to separate on the surface.
• 6. Taste and adjust salt or chilli powder if needed, then remove from heat and let cool to room temperature.
• 7. Transfer the cooled tomato pickle to a clean, dry glass jar, pressing down to eliminate air pockets, and seal tightly.

🔥 Serve

• Serve the tomato pickle as a spicy accompaniment to steamed rice, dosa, idli, or uttapam.
• Pair with yogurt or raita to balance the heat.
• Store in the refrigerator; it stays good for up to 2 weeks, and flavors deepen after a day.