Friday, 10 March 2017



garlic pulses 100 gms
tamarind  gooseberry size
sesame oil cold pressed four tablespoons 
red chilly powder three tablespoons
salt to taste
asafoetida one pinch
mustard seeds one spoon
curry leaves one sprig
jaggery gooseberry size


Heat the frying pan with two tablespoons of the sesame oil and fry half portion of the garlic pods into golden brown. Set aside to cool.

Soak the tamarind in warm water and extract.

Take half of the fried garlic pulses and blend into a fine paste.

Heat an another frying pan with sesame oil.

Add mustard seeds to splutter.

When they start to splutter, add curry leaves and asafoetida. switch off the flame for a while. Add turmeric and add the tamarind extract and saute well until the oil oozes out all over the sides.

Add the garlic paste and fried whole garlic pulses and saute again.

Now add red chilly powder and saute for a while over a low flame.

Set aside to cool.

Restore the garlic pickles in a dry jar. 

It will stay fresh until it exhausts.

It suits very well with the curd rice and dal rice

No comments:

Featured post


Preparation: 10 minutes Cooking time: 6 minutes Serves: 2  Ingredients: Carrots 8nos  Peanut oil one tablespoon Mustard ...