- Garlic Flakes – 1 cup
- Tamarind – small lemon size
- Red Chilli Powder – 3 teaspoons
- Turmeric Powder – 1/4 teaspoon
- Asafoetida Powder – 1/2 teaspoon
- Gingelly Oil – 4 to 5 tablespoons
- Mustard – 1 teaspoon
- Curry leaves – few
- Salt – 2 teaspoons or as per taste
- Jaggery powdered – 1 teaspoon
To fry and grind:
- Coriander Seeds – 2 tablespoons
- Cumin (Jeeragam) – 1 tablespoon
- Fenugreek seeds – 1 teaspoon
- Take four to five whole garlics, separate the flakes and peel the skin. For the pickle, use garlic with small size flakes (Naattu Poondu). If the flakes are big then cut it into two to four lengthwise. Take a cup of garlic flakes and keep aside.
- Soak tamarind in water and squeeze out a cup of thick juice.
- In a dry kadai put the coriander seeds, cumin and fenugreek one by one and fry till it slightly changes its colour. Cool it and powder it.
- In thick bottomed kadai put the oil and when it is hot add mustard. When it starts pop up add asafoetida powder and curry leaves and then add garlic flakes. Fry the garlic till it become light brown. Add tamarind juice, red chilli powder, turmeric powder and salt. Mix it well and allow to boil. Then add coriander/jeera/fenugreek powder and stir well. Add jaggery powder and cook till it is thick.
- Remove, cool it and store it in a jar. Goes well with Curd Rice.