Garlic Pickle Recipe / Poondu Urugai

A simple and spicy pickle recipe with fresh peeled garlic cloves with ground red chilli paste is perfect for curd rice, chapathi and parathas.
Use good quality oil for longer shelf life,I prefer sesame oil for they add nice flavour and taste to your pickles.
A perfect pickle needs good preservatives and has to be stored in sterile containers so that it stays good for months.
To remove the pungent smell from the garlic,you can fry them in oil,blanch,steam or grind them to coarse paste and saute in oil.
Do try this pickle ,you ll surely impress everyone with its taste.




2 cups garlic (peeled)

1 tsp mustard seeds

1/2 tsp fenugreek seeds

20 dried red chillies

1/2 cup sesame oil

Generous pinch of asafoetida

A sprig of curry leaves

Goose berry sized tamarind (soak in half cup water)

Salt as required


Peel the garlic ,fry the fenugreek seeds and mustard seeds.

Grind the roasted mustard seeds and fenugreek seeds.

Dry grind the red chillies also.

Heat oil in a pan,add mustard seeds,curry leaves .

Then add the garlic and fry for 3 mins on low flame.Add the ground powder items to the sauteed garlic.

Then add the tamarind extract,salt and asafoetida.

Cook for 10 -12 mins on low flame with a closed lid.

Spicy Garlic pickle is ready now .Store them in air tight container.


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