Veluthulli Achar | Garlic Pickle

Garlic (veluthulli) is an age-old medicine which now has scientific reasons.They are a wonderful seasoning that adds taste, aroma and nutrition to food.Garlic helps improve iron metabolism in the body.Garlic contains a compound called 'allicin' that imparts the strong smell and is beneficial to improve immunity (helps fight against flu and common cold) and cardiovascular health.They help to expand the blood vessels and thereby keep blood pressure in check and reduces cholesterol levels.Garlic is incredibly nutritious, low in calories and rich in viatmin Cand manganese.They also contain antioxidants that are proven to prevent Alzheimer's disease and dementia.Allicin the sulfur compound in garlic helps to fight heavy metal toxicity like lead.There are even reports that it increases estrogen levels in females, but not scientifically proved yet. However, I admit that making a pickle out of garlic may not be healthy and beneficial, but still may do some good.This is a true blend of spice, sour and a mild sweet tinge pickle.The making is real simple.Don't forget to try it out and lemme know how it turned out !!

For more pickle recipes, click here.

Preparation time~15 minutes
Cooking time~10 minutes
Serves a small jar of pickle
Ingredients
garlic /velluthulli 50 cloves (4 pods)
kashmiri chilli powder 2 tbsp
hot chilli powder 1/2tbsp
red chilly powder 1tsp
turmeric powder 1/4tsp
fenugreek powder/uluva podi 1/3tsp
asafoetida/kayam podi 1/2tsp
salt as per needed
vinegar 2tbsp /lemon juice 3tbsp
gingelly oil 4tbsp
jaggery 1/2 tsp grated (optional)
curry leaves a sprig/thandu

Method

• Peel the skin of the garlic and wash the cloves.Wipe them dry on paper towel and keep ready.
• Heat a pan with gingelly oil.Splutter mustard seeds when hot. Add in the sprig of curry leaves.

• Add the garlic cloves and sauté for 3-4 mins continuously till it starts to soften.Reduce the flame to low and add in chilly powder, fenugreek powder, turmeric powder, asafoetida and salt.
• Switch off flame and add the vinegar/lemon juice.Finally, add in grated jaggery and give a quick mix.
• Cool and preserve in airtight containers.You can start using the pickle immediately, but I personally love the flavours after 4-5 days as the garlic softens, blends nicely with the masala.

• Enjoy with your favourite Indian staples/parathas.

NOTES

* You can even steam cook the garlic pods before making pickle. In that case, add the pods to the steamer plate and steam cook for 5-7 minutes.In that case, there is no need to sauté for 4-5 minutes.
* I have added lemon juice as we love the flavours better.If you tend to preserve longer, then use vinegar to increase shelf life.
* If you are using the Indian type of garlic, then increase pods.This is the large size garlic cloves that we get here.
* Adding jaggery is optional, it adds a nice flavour though.


Wishing all a Happy Dusshera too !!