Garlic Pickle Recipe | Instant Poondu Oorugai

Garlic pickle is a perfectly pleasing dip that can be prepared in a jiffy. It is little on the spicy side. But not too hot as the addition of tamarind will somehow balance the spiciness of chilli powder. It tastes excellent with curd rice, lemon rice or any rice varieties. It is high time to avoid the store bought pickles and learn to make your own pickle at home. And I assure you, everyone will love this pickle. Try this easy instant pickle and comment your feedback below.

Also, Check my other pickles and thokku recipes...

• Drumstick Thokku
• Narthangai Pachadi
• Narthangai /Citron Pickle

Garlic Pickle

Recipe Cuisine: Indian | Recipe Category: Pickle
Prep Time: 10 mins | Cooking Time: 10 mins | Makes: 1.5 cup

Ingredients:

Garlic - 1 cup
Tamarind - Lemon sized
Chilli powder - 3 tsp
Coriander powder - 3 tsp
Cumin powder - 1 tsp(optional)
Turmeric powder - 1/2tsp
Asafoetida / Perungayapodi - 1/8 tsp
Fenugreek powder - 1/2 tsp
Mustard seeds - 1 tsp
Fenugreek seeds / Vendhayam - 1/4 tsp
Sugar - 1/2 tsp
Salt - to taste
Gingelly oil / Nallennai - 1/4 cup

Method:

Peel the skin of garlic and cut them into 2 halves if it is a larger variety. Soak tamarind in 1 cup of water and extract its juice.

Heat oil in a pan, season with mustard seeds, fenugreek seeds. When mustard seeds begin to pop, add the garlic and saute for a minute. Do not burn the garlic or make it brown as the pickle wont taste good.

Once the garlic is half cooked, add in chilli powder, coriander powder, cumin powder, turmeric powder, asafoetida, salt and sugar.

Add in tamarind extract and cook till it thickens. Do not make it too thick as the pickle will further thicken after cooling.

Transfer the pickle to a air tight container after cooling.

Note: 

• Do not burn the garlic. Watch out after adding garlic.
• If you want more pickle, you can adjust the quantity of tamarind extract and other spice powders accordingly.
  

Pictorial:

Keep all you ingredients ready(some ingredients may be missing in the picture)

Cut the garlic cloves into two halves if it is a bigger variety

In a pan, pour 1/4 cup of sesame oil

Add a teaspoon of mustard seeds

Add 1/4 tsp of fenugreek seeds

Wait for the mustards seeds to pop

Add the garlic cloves and saute for a minute. Do not lt it brown or burn. The taste will not be good if it burns.

Now, add in chilli powder turmeric powder, cumin powder, asafoetida, sugar and salt to taste

Add a cup of tamarind extract

Now add 1/4 teaspoon of fenugreek powder(dry roast the 2 tblspn fenugreek seeds and make it to a smooth powder. Store it in a air tight container and use it for later)

and 3 tsp of coriander powder

Cook till it thickens. Do not make it too thick as the pickle will further thicken after cooling.

Transfer the pickle to a air tight container after cooling.

Enjoy!