Wednesday, June 18, 2014

Poondu urugai / Garlic pickle

Garlic pickle


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


  • 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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