tomato pickle short period and long period types

1) short period pickle

stays fresh for 3 days 

fry raw chilli

fry tomato pcs 

add tamarind - big lemon size

add rock salt

add zillakarra

grind in stone or mixi

keep taalimpu

add pasupu in talimpu oil

2) Long period pickle - nilva pachhadi

nilva

wash tomato and wipe with towel to dry 

1 kg tomato pcs 1/4 kg rock salt and 1 spoon pasupu soak over night

moarning squeeze pcs and dry pcs alone seperately

juice lo 1/4 kg tamarind vesi close and keep

dry pcs for 2 to 3 days.

then keep dried pcs in mixi and pour in tomato water

mix 1/4 kg karam

1 small glass aavalu and fried menthulu 2 spoon make powder.

keep taalimpu in 1/2 kg oil for 1 kg tomato.. 

or we can store it and keep talimpu little by little