Velluthulli Achar | Garlic Pickle

Garlic (velluthulli) is an age old medicine which now has scientific reasons.They are 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 helps 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.he good .However,I admit that making pickle out of garlic may not be healthy and beneficial but still may do some good.This 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 saute for 3-4 mins continously till it starts to softens.Reduce the flame on 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 ait tight containers.You can start using the pickle immediately but I personally love the flavors after 4-5 days.

• Enjoy with your favorite Indian staples/parathas.

NOTES
* I have added lemon juice as we love the flavors 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 flavor though.


Wishing all a Happy Dusshera too !!