How to make Garlic pickle / Traditional Poondu Oorugai
How to make Garlic pickle / Traditional Poondu Oorugai
Poondu Oorugai, also known as Garlic Pickle, is a popular and flavorful condiment from South India, particularly Tamil Nadu. It’s cherished for its unique spicy, sweet, and tangy taste, making it a versatile accompaniment to various Indian dishes.It’s known for being robust, spicy, and tangy, often with a subtle sweetness from jaggery or a sour note lemon vinegar. We use sesame oil (nallennai) as a preserving agent and involve a process of cooking the garlic and spices to ensure longevity and authentic flavor. Garlic is known for its antibacterial, antiviral, and anti-inflammatory properties,
which can help strengthen the immune system and fight off common infections like colds and flu. Fermented garlic and spices like fenugreek and mustard seeds can stimulate digestive juices and promote a healthy gut, potentially reducing bloating and improving metabolism. Let’s now see How to make Garlic pickle.
Watch it on youtube:
More pickles:
Banana flower pickle / valaipoo (vazhaipoo) urugai
green chilli instant pickle /pacha milagai urugai(oorgai)
pavakkai pickle /bitter gourd pickle/ pavakkai urugai
mangai thokku recipe / grated mango pickle
sweet lemon pickle indian recipe /sweet and sour pickle without oil
How to make Garlic pickle / Traditional Poondu Oorugai
INGREDIENTS:
Garlic(I have used malai poondu) – 200 gms
Lemon juice from 21/2 lemon
Rock salt as per need
Dry red chillies – 15gm/(13-14 Pieces)
Fenugreek seeds/vendhyam – 10 gm/2tsp
Mustard seeds/kadugu – 8 gm /11/2 tsp
Turmeric powder – 1/2 tsp
Nallenai/Gingelly oil – 1/4 +1/4 cup(60 +60 gms)
Jaggery a pinch(optional)
METHOD:
1.Peel garlic add rock salt then lemon juice mix thoroughly keep closed for 12-24 hours. You will see all the water has come out & garlic now is well marinated.
2. Dry roast the fenugreek seeds, and mustard seeds & roast redchillies with little oil when cool grind it as shown.
3.Heat gingelly oil in a pan(1/4 cup)
4.Add the peeled garlic and sauté on medium heat until light golden and aromatic. Do not burn.
5. Now add the remaining marinated water let it cook in that add turmeric powder.
6. When oil oozes add ground masala stir add a pinch of jaggery.
7. Mix well switch off add remaining oil when cool store in jars for long days.
Ingredients
Method
- Peel garlic add rock salt mix then lemon juice mix thoroughly keep closed for 12-24 hours. You will see all the water has come out & garlic now is well marinated.2. Dry roast the fenugreek seeds, and mustard seeds & roast redchillies with little oil when cool grind it as shown..Sauté garlic:3.Heat gingelly oil in a pan(1/4 cup)4.Add the peeled garlic and sauté on medium heat until light golden and aromatic. Do not burn.5. Now add the remaining marinated water let it cook in that add turmeric powder.6. When oil oozes add ground masala stir add a pinch of jaggery.7. Mix well switch off add remaining oil when cool store in jars for long days.
Notes
- Once cooled, it's stored in a clean, dry airtight glass jar.
- Opt for small, fresh country garlic (nattu poondu) if possible. They have a stronger flavor and tend to pickle better.
- Use good quality, cold-pressed sesame oil. It's traditional for South Indian pickles, provides excellent flavor, and acts as a natural preservative.
- Always use fresh, good-quality whole spices