Mango pickle

Ingredients:

Mouthwatering mangai oorukai/aam achar requires:

Raw mango -1

Mustard - 1 tbsp

Feugreek -1/2 tbsp

Oil (preferably gingelly oil)- 4 tbsp

Chilli powder 1 tbsp

Salt-1/2 tbsp

Procedure:

1.Cut mango into small piees.

2.Heat oil in a pan, temper mustard. Once it finishes popping,add fenugreek.

3.Add chilli powder to the oil.

4. In a bowl (preferably ceramic), put the cut mango and add salt. Now pout the oil mix and stir well. Leave it for 2 days. Do not refrigerate.Once or twice a day mix the pickle with a spoon. After 2 days transfer it to a container and preserve it in refrigerator and no more requires stirring.

Yummy Tomato Thokku

Ingredients:

Ripe tomatoes- 6

Mustard and fenugreek for seasoning

Salt

Asafoetida

Turmeric powder

Chilli powder

Oil (Preferably gingelly oil)

Cooking time: 1 hr

Procedure:

1. Boil water in a pan and add the tomatoes. Switch off the stove once the tomatoes are added.

2.Close the lid of the pan and allow it to cool for 30 mins.

3.Peel the tomato skin and blend well in mixer.

4.Heat oil in pan, add mustard,fenugreek and turmeric powder. Add the tomato pulp.Put the stove in sim and stir well until tomato juice becomes pulp. This process will take about 30 mins.

5.Now add chilli powder,asafoetida and salt; keep stirring until the pulp turns thicker.

6. Add 2 tsp gingely oil in the end.

Tip:Tomato juice can be microwaved for 5 mins to get the pulp. Add 1 sp tamarind paste to tomato juice if the tomatoes are not ripe enough to give the sour taste.