30 mins Hard
Traditional Poondu Oorugai
A fiery, tangy South Indian Garlic Pickle naturally preserved in pure wood-pressed sesame oil.
Ingredients
- 1 cup garlic cloves, peeled
- 1/2 cup HANUSIRI Wood-Pressed Sesame Oil
- 1 lemon-sized ball of tamarind (soaked in hot water to extract thick paste)
- 3 tbsp red chili powder (adjust to taste)
- 1 tsp fenugreek powder (roasted)
- 1 tsp mustard seeds
- Salt to taste
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Step-by-Step Instructions
Step 1
Heat the wood-pressed sesame oil in a pan until warm. Add mustard seeds and let them crackle.
Step 2
Add the peeled garlic cloves and sauté on low heat until they soften and turn slightly golden (about 10 mins).
Step 3
Add the thick tamarind extract to the pan. Cook until the raw smell disappears and the mixture thickens.
Step 4
Stir in the chili powder, fenugreek powder, and salt. Mix thoroughly.
Step 5
Cook on low heat until the deep red oil separates and floats to the top of the pickle.
Step 6
Let it cool completely before storing in a clean, dry glass or ceramic jar.