Sunday, August 31, 2008
Garlic - 1 kg
Fenugreek(Uluva) - 10 gm
Cumin seeds(Jeerakam) - 10 gm
Asafoetida(Kayam) - 10 gm
Lime fruits for extracting juice - 25
Coriander seeds - 30 gm
Vinegar - 1 Tbsp
Jaggery(Sharkkara) - 100 gm
Chilli powder - 100 gm
Turmeric powder - 10 gm
Mustard seeds - 10 gm
Gingelly oil (Nallenna) - 500 ml
Fry the asafoetida, fenugreek (Uluva), coriander seeds and jeera in a pan without using oil.
After they turn brownish grind the contents together and keep separately. Squeeze the juice from the lemons and add some salt to it (around 100 grams)
Splutter some mustard seeds in gingelly oil in a pan, and add the garlic
Mix the lime juice to the pan when the garlic is quarter cooked
When the garlic is half cooked, add turmeric powder, chilli powder, masala powder and salt.
Cook for few minutes and add powdered jaggery.
Keep on the stove for about 10 mins.
Garlic pickle is ready now.