Poondu urugai / Garlic pickle

Ingredients 

Garlic (peeled and cut into halves) - 2 cups (1 cup size = 150 ml)

fenugreek seeds - 1 tsp

coriander seeds - 1/2 cup

lemon juice - 1 cup

mustard seeds - 2 tsp

sesame oil - 1 cup

powdered jaggery - 1 tablespoon

red chili powder - 1 1/2 tsp

salt - as needed

Method:

• dry roast coriander seeds and fenugreek seed and grind it to a  fine powder
   
• heat sesame oil in a vessel and add mustard seeds
  
• once it splutters, add garlic pieces
  
• fry in medium flame for 5 minutes until garlic becomes soft
  
• add lemon juice and let it cook for 5 minutes in medium flame
  
• add powdered coriander and fenugreek seed, red chili powder and salt
  
• mix well and let it cook for 5 mins in medium flame
• finally add powdered jaggery
• switch off the flame when oil oozes out and raw smell is gone
  
• transfer it to an airtight container once it gets cooled down completely
• serve as side dish for paratha and curd rice. 
  

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