GARLIC PICKLES

INGREDIENTS:

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

PROCEDURE:

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