Garlic Pickle


garlic pickle


Garlic pickle gives you dual advantages: it is spicy and healthy. For curd rice, among others, this pickle will be a good side dish. Some dislike the hotness of this herb. Here is a "secret" on how to make garlic pickle: Reduce the hotness of the garlic by cooking or frying it.

Garlic, also known as bellulli, poondu, lasun or vellulli, is said to be super-rich in medicinal properties. For health problems that range from stomach ailment to cold, this herb is used as a home-remedy.


It is easy to make this pickle. The garlic pickle recipe needs only a few ingredients. Further, these items are the same you typically use in day-to-day cooking.


A key point to note about how to make garlic pickle is it can be made to have a sweet, sour and hot taste.

Food Fact
Garlic, and onion, is said to reduce the risk of cholesterol gallstones.1

In the garlic pickle recipe, in addition to garlic, turmeric and jaggery too not only give flavor and color and or taste to the pickle, but also add to the health value of this side dish.

Another point to give extra attention pertaining to how to make garlic pickle is, like with all types of pickles, you have to store the garlic pickles in a clean and dry jar or jaadi. Also, use a clean, dry spoon to take the pickles from the jar. These methods ensure the garlic pickles remain in a good condition for a long time.






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Ingredients:

1. Garlic cloves / bellulli / poondu / lasun / vellulli 1/2 cup
2. Oil 1 tablespoon
3. Mustard 1/2 teaspoon
4. Hing / asafoetida 2 pinches
5. Turmeric powder 1/4 teaspoon

Blog post: What are the Benefits of Turmeric?
6. Red chili powder 2 teaspoons or to taste
7. Tamarind, lemon size or 1/2 cup of juice
8. Jaggery to taste
9. Salt to taste

For Powder:

1. Jeera / cumin 1 teaspoon
2. Methi seeds 1/2 teaspoon
3. Mustard 1 teaspoon

How to make Garlic Pickle?


1. Dry fry cumin, mustard and methi separately till they splutter or turn to light golden brown.

garlic pickle s1

Keep aside to cool.
2. Ground cumin, mustard and methi together to a powder.

garlic pickle s1b
3. Remove the skin of the garlic cloves.

garlic pickle s3

garlic pickle s3b
4. Soak the tamarind in hot water.

garlic pickle s4

garlic pickle s4b

When the tamarind becomes soft squeeze it to get the juice.

garlic pickle s4c

Pour the juice to another utensil.

Add water to the tamarind. Squeeze it again to get the juice.

garlic pickle s4d
5. Set the flame to low.

Heat the oil in a steel kadai or utensil.

garlic pickle s5
6. Add mustard seeds.

garlic pickle s6

Wait till these splutter.
7. Add hing.
8. Add tamarind juice.

Mix.

garlic pickle s8

Cook till the tamarind juice becomes little thick.

garlic pickle s8b
9. Add the turmeric and red chili powder, salt, jaggery and cumin-mustard-methi powder.

garlic pickle s9

Cook till the oil comes out at the edges.

garlic pickle s9b
10. Add garlic cloves.

garlic pickle s10

Mix.

garlic pickle s10c

Switch-off the stove.

Keep aside to let the garlic absorb the spices.
11. Garlic pickle is ready.

garlic pickle final



TIPS Garlic Pickle
1. If you do not have tamarind:

- Add all the powders, jaggery and salt to the seasoning. Mix.

- Add garlic and lemon juice. Fry for a few seconds. Switch-off the stove.
2. If you do not like the taste of the raw garlic:

Fry the garlic in oil after adding hing till the garlic becomes light golden brown in Step 7 and then continue from Step 8.

OR

Add the garlic along with the tamarind juice in Step 8 and follow the remaining instructions in the same Step.