Garlic pickle | Poondu oorugai | Lehsun ka achar


Narthangai pickle By


Cuisine Style: South India | Preparation & Cooking Time: 15 minutes | To Serve: 10 | Take with: Curd Rice | Type : Pickles

Ingredients

  • Garlic cloves [Poondu-Tamil, Lehsun-Hindi] – 1 cup
  • Gingelly oil [Nallennai]– 50 ml
  • Mustard seeds [Kadugu]– 1 tbsp
  • Fenugreek seeds [Vendhayam]– 1 tbsp
  • Dry red chilli [Vara milagai]– 10 or red chilli powder – 2 tbsp
  • Turmeric powder [Manjal podi]– ½ tbsp
  • Asafetida [Perungayam]– ½ tbsp
  • Sea salt as required

Seasoning & Preparation Method

  • Peel off the garlic skin & keep it aside.
  • Heat 25 ml of gingelly oil then cool it.
  • Heat 5 tbsp of gingelly oil in a pan, add garlic cloves pieces, salt then sauté till golden brown.
  • Dry roast mustard seeds, Fenugreek, red chilli and grind to fine powder.
  • Heat gingelly oil in a pan then add mustard seeds & let it splutter.
  • Then add powdered mustard seeds and fenugreek.
  • Add asafetida, red chilli powder, turmeric powder.
  • Now add sautéed galic and mix well. Then cut off heat & let it cool.
  • Then store it in porcelain jar. Pour gingelly oil, cover it & keep it for 15 days.

Organic poonduOrganic poondu

lehsun ka acharlehsun ka achar


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