Garlic Pickle/Poondu Oorugai is one of my mom’s recipes. This pickle is spicy, sweet, and tangy in taste. If you prepare this pickle in bulk, you can store it for months. This goes well with curd rice. This garlic pickle is a typical South Indian style pickle.
This garlic pickle is very easy to prepare. If you have peeled garlic handy then this can be made within half an hour. The important steps that should be taken care of while preparing a pickle are, use only sesame oil for tempering. Also, use a generous amount of oil. I used cold-pressed sesame oil.
Sesame oil gives a nice flavor to the pickle and also it is used to keep the pickle for a quite long time. If you want to use the pickle for a long period of time add chili powder and salt a little extra than regularly what you use. The entire process should be done in medium-low flame only. Do not leave it unattended as masala will get burnt easily. Now let us see how to prepare this recipe.
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- 1 cup Garlic/Poondu
- 1 tsp Turmeric powder
- 1 tbsp Chili powder
- 1/2 tsp Jaggery/Vellam
- 1 Lemon juice
- 1/2 tsp Asafoetida/hing
- 1 tsp Mustard seeds
- salt to taste
- 1/4 Cup Sesame Oil
- 1/2 tsp Cumin seeds/Jeera
- 1/2 tsp Coriander seeds
- 1/2 tsp Fenugreek seed/vendayam
- In a pan dry roast, all the ingredients which are given under "To roast" until a nice aroma comes. Grind the roasted ingredients to powder and keep aside. Heat a pan and add oil. Once oil gets heated add mustard seeds, Asafoetida and let the mustard seeds crackle. Then add garlic and roast on low flame until it is cooked well and turns golden brown in color.
- Now add turmeric powder, chili powder, salt to taste and saute for a min until the raw smell of masala goes. Then add lemon juice.
- Now add jaggery and saute for another min. At last, add the ground masala and saute for one more min. Switch off the flame. Let the pickle cool completely. Transfer to an airtight container and store it up to 2 months.
- Use a generous amount of sesame oil. I used cold pressed sesame oil.
- If you want to use the pickle for a long period of time add chili powder and salt little extra than regular.
- For one cup garlic, 1/4 cup of oil was enough for me.
- The entire process should be done in medium low flame only.
- Do not leave it unattended.
Spicy and tangy finger-licking Garlic Pickle is ready to relish.
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