Garlic Pickle Recipe Poondu Oorugai Recipe Lehsun Achaar

Garlic Pickle Recipe

I love garlic pickle, it is one of my favourite pickle. I like to have it with paratha, curd rice or even sambar rice.

About Garlic Pickle Recipe

Garlic Pickle or Poondu Oorugai is a popular pickle condiments across India. Garlic pickle is made spicy and little tangy. There are many versions of making garlic pickle. Some people add lemon juice or vinegar in their pickle too. Roasted and ground spices like fenugreek seeds, mustard seeds are used for aroma and taste. This version is a instant version which is made with basic tempering and spice powders.

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Ingredients for Making Garlic Pickle

Gingelly oil (Indian Sesame Oil) Garlic Turmeric Powder Kashmiri Chilli Powder Tamarind Pulp Water Jaggery Rock Salt

For Tempering

Mustard Seeds Cumin Seed Fenugreek Seeds Dry Red Chillies Asafoetida

Video for Garlic Pickle Recipe

How to Make Poondu Oorugai (Garlic Pickle Recipe)

Pre-preparations

Peel garlic and set aside. I like to use small size garlic for this recipe. If you are using tamarind pulp, mix with water and set aside.

Frying Garlic

Heat gingelly oil in a pan. Add in garlic and mix well. Cook on medium heat till it gets golden and fried. You can cover the pan to speed up the process. Keep mixing occasionally for even colouring. The garlic has to turn golden brown. Once the garlic is fried, strain and remove it to a bowl and set aside.

Making Garlic Pickle

In the same oil, add in tempering ingredients and let them sizzle. Add in turmeric powder and chilli powder and mix well. Do this on low heat. Don’t cook the spice powder over 10 seconds else it may burn. Add in the fried garlic and mix well. Add in the tamarind pulp, salt and mix well. Cover and cook this on low heat for at least 5 mins.

Finishing touches for Pickle

Now add in jaggery and mix well. Keep cooking for another 5 mins covered on low heat. After 5 mins the oil must float on top and the garlic must have cooked and pickle got thick.

Storing

Let the pickle cool completely before storing in a clean glass jar in fridge. If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can. Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

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📖 Recipe Card

Garlic Pickle Recipe with Step by Step pictures

1)Heat gingelly oil in a pan. 2)Add in garlic and mix well. Cook on medium heat till it gets golden and fried. 3)You can cover the pan to speed up the process. Keep mixing occasionally for even colouring.

4)The garlic has to turn golden brown. 5)Once the garlic is fried, strain and remove it to a bowl and set aside. 6)In the same oil, add in tempering ingredients and let them sizzle. 7)Add in dry red chillies 8)Add in asafoetida 9)Add in turmeric powder 10)Add in chilli powder and mix well. Do this on low heat. Don’t cook the spice powder over 10 seconds else it may burn. 11)Mix gently. 12)Add in the fried garlic and mix well. 13)Mix well 14)Add in tamarind pulp 15)Add in salt. 16)Add in jaggery 17)Mix well. 18)Cover and cook on medium heat. 19)Done.

Tips & Tricks

Use small variety of garlic for this pickle. Use gingelly oil in this pickle for best flavour. Cook the pickle on low heat till it gets thick and oil separates. The jar in which you are storing the garlic pickle has to be dry without any water which will extend the shelf life. Always use dry spoon when taking pickle out, no wet spoons or hands should be used.