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!!!!
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

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!!


Nishu said...

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

me following you ... would you like to be my friend

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! :)
Kavi | Edible Entertainment