TONGUE-TICKLING GARLIC PICKLES

Garlic is one of the main ingredients used in South Indian Cooking. If you are a  garlic lover, this is the right choice to enjoy with any main meal.

How to make this tongue tickling pickle/thokku?

Here it is!

Ingredients:

Garlic cloves 250 g
Sesame OIl 50 ml
Lemon sized Tamarind soaked in water
Crushed Jaggery 25 g
Salt 1 Tsp
Mustard seeds1/2 Tsp
Curry leaves 25 pcs
Red Chilly powder 1.5 Tsp
Asafoetida overall we need 3 pinches
Fenugreek powder 1/2 Tsp
Medium sized tomato one chopped

Procedure:

Peel off the skins and chop the garlic cloves lengthwise.
We make a fine mixture of 1 Tsp Turmeric+Asafoetida 2 pinches+1/2 Tsp roasted fenugreek seeds powder+ 1.5 Tsp of Red Chilly Powder+30  ml Water.
Heat 30 ml Sesame oil on medium heat.
Add chopped garlic cloves to the hot Oil.
Let them fry until golden brown.
Turn over to fry evenly.
Drain and take out a half portion of fried garlic and place them on a dry plate.
Add tomato and saute them in oil along with the remaining garlic cloves. 
Fry them until the tomato turns mushy.
Set them aside to cool down.
Drain and keep them on a separate plate.
Collect the garlic and tomato to the mixer jar and add the soaked tamarind.
Grind them to a fine paste.
Add 10 ml sesame oil to the remaining oil and heat on medium flame.
Add mustard seeds.
Once they start crackling, add Curry leaves.
Add spice mixture and saute for a second.
Add rinsed water.
Transfer the ground garlic paste and saute them in oil
Add rinsed water 100 ml and mix to combine.
Add one pinch of asafoetida.
Transfer the fried garlic cloves.
Add jaggery and salt.
Allow boiling and bubbling until the ingredients get thickened.
Pour the remaining 10 ml of Sesame Oil and mix to combine.
Let the mixture sit on low heat for 2 minutes until pickle consistency and oil separates along the sides.
Turn off the heat and set aside to cool down.
Store in a dry airtight glass container. It will stay fresh for one month more than three months when it is refrigerated.
It goes very well with hot steamed rice, Idlies, Dosas and any main dish.

Cooking Time 30 minutes.
Yield: 6 servings.

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