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Thursday, 21 January 2016

Garlic Pickle

Garlic Pickle
Posted by Annapoorani Ganesan on 21/01/2016

Garlic 1/2 cup
Chilli powder 1 tabsp or Soak bedki chillies in water for 24 hours)
Tamarind pulp 1/2 lemon size
til oil as required
salt to taste
mustard seeds 1/2+1/2tsp
fenugreek seeds 1/2 tsp
curry leaves 1 arc
Jaggery bor size.

Method  :  Heat a kadai, fry 1/2 tsp mustard seed then fry fenugreek seed. Let them cool.  After cooling grind into powder.  Peel the garlic and divide into two parts.  In a mixer jar, add 1/2 quantity of garlic pods, chilli powder or soaked bedki chillies, tamarind pulp, salt and grind into coarse paste. Keep aside.  Again heat the kadai, add 2 tab sp of til oil, add mustard seed, let them crackle, add curry leaves and pinch of hing powder.  Then add the another half quantity of garlic pods, saute for 2 min.or until the colour change. Add the ground powders to it and mix.  Add the ground paste to it and cook untill the oil seperate.Add Bor size of jaggery and cook until it disolve.  Add 1 tab sp oil if require.  After cooling store in a clean airtight glass jar.