Bachelor ku best recipe
Bachelor ku best recipe 😍 is a medium Indian recipe that serves 8. 300 calories per serving. Recipe by myselftime on YouTube.
Prep: 20 min | Cook: 45 min | Total: 1 hr 20 min
Cost: $12.30 total, $1.54 per serving
Ingredients
- 1 tablespoon Mustard Seeds (whole, for roasting)
- 1 teaspoon Fenugreek Seeds (whole, for roasting)
- 0.5 teaspoon Cumin Seeds (whole, for roasting and tempering)
- 5 tablespoons Vegetable Oil (for initial cooking)
- 1 kilogram Tomatoes (ripe, roughly chopped)
- 15 cloves Garlic (peeled and roughly chopped)
- 100 grams Tamarind (pulp or concentrate, soaked and strained)
- 1 tablespoon Rock Salt (coarse, can adjust to taste)
- 0.5 teaspoon Turmeric Powder (ground)
- 0.5 cup Kashmiri Chili Powder (mildly hot, gives deep red color)
- 1 cup Oil for Tempering (preferably the same oil used for cooking)
- 1 tablespoon Mustard Seeds (Tempering) (whole)
- 0.5 teaspoon Cumin Seeds (Tempering) (whole)
- 6 sprigs Curry Leaves (fresh)
- 10 pieces Dried Red Chilies (whole, preferably Kashmiri or other mild variety)
- 0.5 teaspoon Asafoetida (Hing) (powdered)
Instructions
Roast and Grind Whole Spices
In a dry pan, roast 1 tbsp mustard seeds, 1 tsp fenugreek seeds, and 0.5 tsp cumin seeds over medium heat until fragrant (about 2‑3 minutes). Transfer to a grinder, add a pinch of salt, and pulse to a coarse powder. Set aside.
Time: PT10M
Cook Tomatoes with Garlic and Tamarind
Heat 5 tbsp oil in a heavy‑bottomed pan over medium‑high heat. Add the chopped tomatoes, 15 peeled garlic cloves, and 100 g tamarind pulp. Stir and cover the pan; let the mixture cook, stirring occasionally, until the tomatoes break down and the mixture thickens (about 15‑20 minutes).
Time: PT20M
Blend with Roasted Spice Powder
Allow the cooked tomato mixture to cool slightly (about 5 minutes). Transfer to the grinder, add the roasted spice powder from step 1, and pulse to a smooth but slightly chunky consistency. Set the blended paste aside.
Time: PT5M
Simmer the Pickle Base
Return the blended paste to the pan. Add 0.25 cup oil, 1 tbsp rock salt, 0.5 tsp turmeric powder, and 0.5 cup Kashmiri chili powder. Stir well, then reduce the heat to low and let the mixture simmer gently for 20 minutes, uncovered, stirring every few minutes.
Time: PT20M
Temperature: low flame
Prepare the Tempering (Tadka)
In a separate small pan, heat 1 cup oil over medium heat. Add 1 tbsp mustard seeds; when they start to pop, add 0.5 tsp cumin seeds, 6 curry‑leaf sprigs, 10 dried red chilies, and 0.5 tsp asafoetida. Fry for 1‑2 minutes until the spices become aromatic.
Time: PT5M
Combine Tempering with Pickle
Pour the hot tempering over the simmered pickle base, stir quickly to incorporate, and cook together for another 1‑2 minutes on low flame.
Time: PT2M
Temperature: low flame
Cool and Store
Remove the pan from heat and let the pickle cool to room temperature (about 10 minutes). Transfer to sterilized glass jars, seal tightly, and store in a cool, dark place. The pickle will develop more flavor over 2‑3 days and can be kept for up to one month.
Time: PT5M
Nutrition Facts
- Calories
- 300
- Protein
- 2 g
- Carbohydrates
- 10 g
- Fat
- 28 g
- Fiber
- 2 g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free
Allergens: Mustard, Fenugreek
Ingredient Substitutions
- Instead of Mustard Seeds: dry mustard powder (use 1 teaspoon)
- Instead of Fenugreek Seeds: fenugreek powder (use half the amount)
- Instead of Cumin Seeds: ground cumin (use 0.5 teaspoon)
- Instead of Vegetable Oil: canola oil, sunflower oil
- Instead of Tomatoes: canned tomatoes, drained
- Instead of Garlic: garlic paste (1 tablespoon)
- Instead of Tamarind: tamarind concentrate (use 2 tablespoons)
- Instead of Rock Salt: regular kosher salt (use slightly less)
- Instead of Kashmiri Chili Powder: regular red chili powder (use half the amount)
- Instead of Oil for Tempering: ghee (for richer flavor)
- Instead of Mustard Seeds (Tempering): dry mustard powder (1 teaspoon)
- Instead of Cumin Seeds (Tempering): ground cumin (0.5 tsp)
- Instead of Dried Red Chilies: crushed red pepper flakes (1 tsp)
Equipment Needed
- Heavy‑Bottomed Pan (Kadai)
- Electric or Hand Grinder (Mixer‑Jar)
- Cutting Board
- Chef’s Knife
- Measuring Spoons
- Ladle or Slotted Spoon
- Glass Jars with Lids
- Stirring Spoon (Wooden or Silicone)
- Small Bowl (for tempering)
Critical Steps — Do Not Skip
- Roasting and grinding the whole spices (step 1).
- Simmering the pickle base on low flame for 20 minutes (step 4).
- Preparing the tempering correctly – do not burn the asafoetida (step 5).
- Sealing the jars while the pickle is still hot to create a vacuum (step 7).
Chef Tips from the Video
- Use fully ripe, slightly soft tomatoes for a natural sweetness and smoother texture.
- Roast the whole spices just until they become aromatic; over‑roasting makes them bitter.
- For a richer flavor, substitute half of the cooking oil with clarified butter (ghee).
- Store the pickle in a glass jar that has been heated in the oven (180°C for 10 minutes) to ensure a sterilized environment.
Troubleshooting
Pickle is too watery.
Simmer longer on low heat to evaporate excess moisture, or add a little more oil.
Pickle is too thick or dry.
Add a tablespoon of warm water or a little extra tamarind pulp and stir well.
Pickle is overly spicy.
Reduce the amount of Kashmiri chili powder next time, or add a pinch of sugar to balance heat.
Storage
Refrigerator: Up to 2 weeks, tightly sealed.
Freezer: Up to 2 months, in freezer‑safe containers.
Room temperature: Stored in a cool, dark place for up to 1 month (as described in the video).
Make-Ahead Tips
- The pickle tastes best after 2‑3 days when the flavors have fully merged.
- Sterilize jars by boiling them for 10 minutes before filling.
- If the oil separates over time, simply stir before serving.
Frequently Asked Questions
What is the cultural significance and history of South Indian Tomato Pickle (Thakkali Oorugai) in Tamil cuisine?
Tomato pickle, known as Thakkali Oorugai, is a traditional Tamil household condiment that dates back to the early 20th century when tomatoes became widely cultivated in South India. It is prized for its tangy, spicy profile and is served alongside breakfast items like idli and dosa, as well as with rice and curries, reflecting the Tamil love for preserved, flavor‑intense sides.
What are the traditional regional variations of tomato pickle in South Indian cuisine?
In Tamil Nadu, the pickle is typically made with mustard seeds, fenugreek, and a generous amount of oil, while in Kerala a similar version may include mustard oil, curry leaves, and a hint of coconut. In Andhra Pradesh, the pickle often uses red chili powder and a touch of jaggery for a sweet‑spicy balance.
How is South Indian Tomato Pickle (Thakkali Oorugai) traditionally served in Tamil households?
It is traditionally served as a side accompaniment with idli, dosa, appam, or plain steamed rice. A small spoonful is placed on the plate, and diners mix it with their staple to add a burst of tangy, spicy flavor to each bite.
On what occasions or celebrations is South Indian Tomato Pickle (Thakkali Oorugai) commonly prepared in Tamil culture?
The pickle is often made in large batches during harvest festivals such as Thai Pongal or during the Tamil New Year, when families have abundant fresh produce and the need for preserved foods that can last through the hot months.
What other South Indian dishes pair well with the tomato pickle from the YouTube channel myselftime?
The pickle pairs beautifully with South Indian staples like idli, dosa, uttapam, and plain rice. It also complements chapati, parotta, and even as a topping for a simple vegetable stew or lentil soup.
What makes South Indian Tomato Pickle (Thakkali Oorugai) special or unique in Indian cuisine?
Its uniqueness lies in the combination of a sweet‑tart tamarind base, the use of roasted fenugreek and mustard seeds, and a generous amount of oil that acts as a natural preservative, giving the pickle a glossy, long‑lasting texture that is distinct from North Indian pickles which often rely on vinegar.
What are the most common mistakes to avoid when making South Indian Tomato Pickle (Thakkali Oorugai) at home?
Common errors include over‑roasting the fenugreek (which becomes bitter), cooking the tomato mixture on high heat causing it to scorch, and adding too much oil which can make the pickle overly greasy. Also, sealing the jars before the pickle has cooled can trap steam and cause spoilage.
Why does this South Indian Tomato Pickle recipe use a separate tempering (tadka) instead of adding all spices at once?
The tempering releases volatile oils from mustard seeds, cumin, and curry leaves, creating a fragrant, layered flavor that cannot be achieved by simply mixing the spices into the hot oil. This step also adds a fresh, crisp note that brightens the overall pickle.
Can I make the South Indian Tomato Pickle (Thakkali Oorugai) ahead of time and how should I store it?
Yes, the pickle can be prepared a week in advance. Store it in sterilized glass jars, sealed tightly, and keep it in a cool, dark pantry for up to one month. For longer freshness, refrigerate after the first week; it will keep for up to two weeks in the fridge.
What does the YouTube channel myselftime specialize in?
The YouTube channel myselftime specializes in practical, home‑cooked Indian recipes with a focus on Tamil cuisine, offering step‑by‑step tutorials that emphasize easy, budget‑friendly meals and traditional preservation techniques.
How does the YouTube channel myselftime's approach to South Indian cooking differ from other Indian cooking channels?
myselftime emphasizes minimal equipment, clear visual instructions, and a focus on preserving the authentic flavors of Tamil home cooking, whereas many other channels often showcase more elaborate plating or use specialized gadgets. The channel also highlights storage tips for making dishes that last weeks.
Last updated: September 6, 2026
