Pickles are an integral part of Indian meals. Whether it is the humble curd rice from the South India or just plain rice with dal in the North India, Pickles take a pride to be an important accompaniment. Though garlic is not a favorite for many due to ethical or personal reasons, I love this nutrient rich food for its healing properties.
- 1 cup of Garlic pearls
- 3 tbsp. of red chilli powder
- 1 tbsp of Cumin seeds
- 2 tbsp. of corinader seeds
- 1 tbsp. of Fenugreek seeds
- 1 tsp. Mustard seeds
- 1-2 tsp. of salt
- 1/2 tsp. of Turmeric powder
- 1/2 tsp. of Asafoetida powder
- 2 tbsp. Lemon juice/1tbsp. of Tamarind paste
- 1/2 cup of vegetable oil
garlic pods and keep them aside. Heat a wok and dry roast the corinder powder, cumin seeds and fenugreek seeds (Methidana) for a few minutes.
Grind the dry roasted seeds into fine powder in a mixie.
If you are using tamarind then make a thick paste of it using very little water.
Heat oil in a wok and splutter the mustard seeds in it. Add the Garlic pearls in it and add all the powdered spices in it.
Add rest of the ingredients except the lemon juice and cook for about 2-3 minutes.
Remove from the fire and store the Garlic pickle in a clean glass bottle.
- Tamarind paste and lemon gives different taste and flavors, so try using both while making this Garlic pickle.
- Stays good for long, provided the amount of oil is adequate to seal it from getting infected with microbes and fungus.
- Make sure the oil covers the pickle and floats over the surface making a thin layer of self preservative.
- Goes well with any kind of snack or Indian Breads, not to forget the humble combination of curd rice with this tangy Garlic pickle.