I am from a mixed family, half Kannada amma's side, Half Telugu, and Half Gujurathi Nana's side. As a result, as I grew up, I tried, ate, and cooked a wide variety of delicious cuisines. One of my favourites was this Karnataka special, Bisi Uppinkayi. This meal is commonly served in Madhawa Bramhin families. Bisi Uppinakayi translates as spicy instant pickle. This spicy and flavourful dish is made with using hing, ground mustard, roasted methiseeds powder, chilli powder, and urad dal powder. ✔️

This instant spicy tasty tomato pickle(Bisi Uppinakayi ❤️ ) has always been a big part of my childhood. I can still picture myself scooping up that vibrant, spicy, and tangy pickle to enjoy with simple white rice and homemade ghee. There were about 8 or 9 of us kids (cousins) sitting on the floor, eagerly waiting for our plates to be filled. ❤️

It feels like a warm hug to have a jar of this homemade pickle at home. It can brighten up any meal. Simply take a fresh spoon and open the jar; I guarantee you'll not only clean the spoon but also leave with a flavour that will linger in your mouth for a very long time. Yum 😋 

Ingredients:

Fresh Tomatoes- 500 grams 

Roasted Methi ( fenugreek seeds) Powder - 1/4 teaspoon 

Mustard powder - 1 teaspoon 

Roasted Urad Dal powder - 2 teaspoons 

Red Chilli Powder - 1 teaspoon 

Jaggery - 1 teaspoon (Use 1/2 teaspoon if you like your pickle tart) 

Hing - A generous pinch 

Oil- 3 teaspoons plus 1 teaspoon 

Curry leaves - A few 

Mustard seeds - 1 teaspoon 

Turmeric Powder - 1/2 teaspoon 

Salt - To taste 

Preparation Method:

In a frying pan dry roast mustard seeds, urad dal and fenugreek seeds until splutters. 

Wait until cool and transfer into a dry mixie jar.  Dry grind until fine powder and set it aside. 

Wash and chop the tomatoes into small cubes. 

Heat 3 teaspoons oil in a pan. Add the mustard seeds. When they sputter lower the heat. Add the hing, turmeric powder and the chopped tomatoes. Cook till the tomatoes are pulpy and well cooked. 

Once the tomatoes are cooked, add the grounded powder, salt, jaggery and chili powder. Simmer for about 10 minutes on low heat. Take off the heat. 

Now for the final touch completely optional  - Heat one tea spoon oil. Add the curry leaves and a dash of hing. Pour it over the pickle. Stir it in. Aaah!!! Make sure you have some rice or chapatis ready by this time 😄.  

Please Note:  This can be stored in the fridge for 2-3 days.