Garlic pickle is made by combining garlic with various spices and oil or vinegar. It is a common condiment in Indian cuisine and is known for its pungent, savory flavor.
Together, curd rice and garlic pickle make for a delicious and satisfying meal. The tangy and creamy curd rice pairs well with the strong and savory flavor of the garlic pickle, creating a well-balanced and flavorful combination.
Garlic Pickle
20
servings10
minutes20
minutesThis pickle made with garlic goes well with curd rice
Ingredients
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
Directions
- 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.
Recipe Video