Monday, February 6, 2012
Garlic Pickle (Poondu Uroogai)
I have stopped doing grocery shopping since November because of my lower back pains. Mr.B is now doing those errands for me. He buys a minimum of two rolls of garlic every time, though it's not in the list to buy. Last week when I checked my pantry there were several rolls of garlic, some started sprouting. I wanted to make something with garlic before the rest of the rolls turn to garlic greens. I ended up making garlic pickle which came out really nice.
Garlic - 2 heaped cups (peeled and cut lengthwise)
Seeds - 1/4 cup
Chili powder - 3 tbs
Gingelly oil - 1/2 cup
Mustard Seeds - 1 tbs
Fenugreek - 1 tbs
Asafetida - 1 tsp
Lemon Juice - juice from 3 lemons
Salt - 1 tbs
Gud - 1 small piece
Dry roast coriander seeds. Make a powder of the roasted seeds in a mixer. Dry roast fenugreek and mustard seeds one after another and pound them coarsely. Heat oil in a pan. Add the garlic pieces and let it cook till it become soft (~5 min). Then add coriander powder, chili powder, gud and salt. Add lemon juice to the garlic and let it cook in simmer for another 5 minutes. When oil starts to oozes out to the pan, add the coarse mixture (fenugreek & mustard) and hing to the pan and switch off the stove.
Once it cools down, store it in a clean glass container.
~ A perfect combination with yogurt rice