|1.||Garlic cloves / bellulli / poondu / lasun / vellulli 1/2 cup|
|2.||Oil 1 tablespoon|
|3.||Mustard 1/2 teaspoon|
|4.||Hing / asafoetida 2 pinches|
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|
|1.||Jeera / cumin 1 teaspoon|
|2.||Methi seeds 1/2 teaspoon|
|3.||Mustard 1 teaspoon|
fry cumin, mustard and methi separately till
they splutter or turn to light golden brown.
Keep aside to cool.
cumin, mustard and methi together to a
the skin of the garlic cloves.
the tamarind in hot water.
When the tamarind becomes soft squeeze it to get the juice.
Pour the juice to another utensil.
Add water to the tamarind. Squeeze it again to get the juice.
the flame to low.
Heat the oil in a steel kadai or utensil.
Wait till these splutter.
Cook till the tamarind juice becomes little thick.
the turmeric and red chili powder, salt,
jaggery and cumin-mustard-methi powder.
Cook till the oil comes out at the edges.
Switch-off the stove.
Keep aside to let the garlic absorb the spices.
Garlic pickle is ready.
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.
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.
Add the garlic along with the tamarind juice in Step 8 and follow the remaining instructions in the same Step.