INGREDIENTS:
| GARLIC | 2 BULBS |
|---|---|
| SESAME OIL | 2 TBLSP |
| METHI SEEDS(VENDAYAM) | 3/4 TSP |
| REDCHILLI | 5-8 |
| CUMIN SEEDS | 3/4 TSP |
| TAMARIND EXTRACT | 1/4 CUP |
| JAGGERY | 1/2 TSP |
| SALT | AS NEEDED |
METHOD:
- Dry roast the red chilli, cumin seeds, methi seeds and add salt in the last.
- When it cool and grind into a fine powder.
- Take out the skin of garlic. Add oil in a pan and add the garlic pearls to the oil and saute in a low flame till it turns golden brown.
- Now add the ground spice mix and saute for 2 minutes and add the tamarind water and jaggery.
- Mix well and saute for 2 mins and switch off the flame. you can add a tsp of sesame oil if you want.
- Transfer it to a dry container. Enjoy with curd rice and even with sambar rice too.
Note:
- This yielded 1/2 cup of garlic pickle.
- Always use dry spoon to take out the pickle.
