Garlic pickle | Poondu oorugai | Lehsun ka achar

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 poondu

lehsun ka achar