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Cut tomatoes into large pieces so that they do not get spread after marinating.
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Add turmeric powder and crystal salt so that its shelf life increases and lowers the chance to form fungus.
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Mix all ingredients and transfer to a plastic container to marinate. Usually, it takes 2 days to absorb salt and turmeric powder and get marinated.
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Although we do not put tomatoes for the first 2 days we need to mix for every 12 hours to avoid fungal damage.
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On the third day once again mix and place tomato pieces on a plate or a polythene sheet to sun-dry.
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In the evening, soak dried pieces again in marinated juice.
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Continue this process till the whole juice is absorbed by tomatoes and sun-dried.
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Based on the day temperature drying depends in around 3-5 days one can find moisture-free crisp layers of tomatoes.
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At this stage, one can store them in an airtight container for future use or make pickle out of them.
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Put dried tomatoes in a mixer grinder and grind coarsely. Take 2-3 tablespoons of coarse tomatoes aside so that they can be added directly to the tomato pickle.
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If you are left with tomato juice we can make use of it or else add hot water to tamarind and take pulp of it.
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Add tomato juice/ tamarind juice to dried tomatoes and grind to a soft paste.
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In another instance put soaked tamarind in a mixer grinder and make a soft paste of it.
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Add both tamarind paste and tomato paste, put mustard powder, red chilli powder, fenugreek powder and mix well.
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As said in the above points, put coarsely ground tomato slices to above sun dried tomato pickle and mix.
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In a pan, heat oil and add chana dal, cumin seeds, mustard seeds, garlic cloves, dry red chillies and curry leaves.
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Saute for a while till garlic turns colour and curry leaves splutters.
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Put this temper over sun dried tomato pickle and mix well.
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Store Endu Tomato Pacchadi in a dry pickle jar or a dry container.