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How to make Garlic pickle / Traditional Poondu Oorugai

How to make Garlic pickle / Traditional Poondu Oorugai

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Total Time 1 day 30 minutes
Servings: 4
Course: Side Dish
Cuisine: Indian, SouthIndian
Ingredients Method Notes

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 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.
    How to make Garlic pickle / Traditional Poondu Oorugai

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