September 15, 2011

Garlic Pickle

Poondu Oorkai that my mom prepares is my bro's favorite. He hates any other pickle other than this. Nowadays whenever I visit my Mom's place, I make sure to get a bottle of this pickle. It goes well with just anything. Idlis, dosas, chapathis, upmas or even bread. During my college days I use this pickle as a spread for my sandwiches. Though pickles are generally supposed to be hot, this is less spicy. I tried to prepare this at home today in a lesser quantity, and it turned out just like my mom's, just a bit spicier!!!!
Ingredients
Tomato - 500 gms
Garlic - 150 gms
Green Chili - 2
Red Chili Powder - 1 tbsp
Mustard Seeds - 2 tsp
Asafoetida - 1/4 tsp
Salt to taste
Gingelly Oil for cooking

Method
Peal the skin of garlic and keep it aside.
Heat generous amount of oil, add mustard seeds and once it splutter; add garlic, asafoetida and saute.
Grind tomato, green chili to a fine paste and add it to the pan.
Add red chili powder, salt and cook for 25-30 minutes, until the raw smell is gone and garlic is completely cooked. By this time the oil would have oozed out as well.
Keep stirring for 5 minutes. Make sure the pickle doesnt stick to the sides and pickle flavor and consistency is reached.
Switch off heat and store in a dry container. Since there's no preservatives added, store in a refrigerator and use it as soon as possible

Im sending this to Vardhini's Herbs and Flowers - Garlic and PJ's Herbs and Flowers


Bon Appetit!!
Rudra

4 comments:

Nishu said...

it seems easy... great share thanks you...

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http://gourmetgal-nitz.blogspot.com/

Priya (Yallapantula) Mitharwal said...

Yum, that sounds spicy and my kind, delicious :)

Vardhini said...

Pickle with tomatoes and garlic is a new combo. Bookmarked. Thanks for linking to the event.

Kavi... said...

new & interesting! this is going to be my post for the Blog Hop on Oct 19th. Do check it out! :)
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Kavi | Edible Entertainment