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Omavalli thokku

Prep Time 15 minutes
Cook Time 40 minutes
Course Pickles
Cuisine Fusion, South indian
Servings 0

Equipment

  • deep pot
  • blender

Ingredients
  

  • 200 grams indian borage leaves
  • 400 grams tomatoes canned
  • 6-8 small shallots
  • 3-4 pods garlic ( optional)
  • 10 curry leaves
  • 1/2 tsp fenugreek seeds
  • 6-8 dry red chillies
  • 1 lime sized tamarind
  • salt to taste
  • crushed black pepper

for tempering

  • 3 tbsp sesame oil
  • 1 tsp mustard seeds
  • 2 long dry red chillies

finishing touches

  • 1/4 cup Sesame oil

Instructions
 

  • Peel the shallots and garlic, wash and set aside.
  • Wash and pat dry the Indian borage leaves.
  • Into the blender add the shallots, borage leaves, can of tomatoes, fenugreek, curry leaves, chillies and tamarind.
  • Blend them to form a smooth paste.
  • Into the deep pot, add the sesame oil and heat on medium warmth.
  • As the oil heats up add the mustard seeds and pieces of red chillies and let them sizzle and fry up.
  • Once the mustard splutters, add the blended mix and mix well.
  • Add salt and crushed black pepper and mix well.
  • Turn down the heat to low and let the mix cook.
  • Stir occasionally and let the mix bubble up and cook down slowly.
  • As the mix cooks down, add the rest of the oil.
  • Mix again and as the oil surfaces, the pickle is ready.
Keyword chutneys and podi, Indian vegetarian dinner, Pickle recipes
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