The recipe for this Poondu Oorugai (Garlic Pickle) comes from my mom and is a favorite in my family. It doesn’t have any preservatives and stays good for months when refrigerated. My family loves this pickle with yogurt rice and I hope you do too!
Dry roast spices until aromatic 
Add oil and mustard seeds 
Saute garlic 
Add spice powders and salt 
Mix well 
Add lemon juice and cook 
Add jaggery powder 
Mix well 
Poondu Oorugai (Garlic Pickle)
The recipe for this Poondu Oorugai (Garlic Pickle) comes from my mom and is a favorite in my family. It doesn't have any preservatives and stays good for months when refrigerated. My family loves this pickle with yogurt rice and I hope you do too!
Ingredients
- 1½ cups garlic cloves (cut lengthwise)
- 1 cup lemon juice (freshly squeezed)
- 3 tsp red chili powder (adjust to taste)
- 3 tsp salt (adjust to taste)
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ¼ tsp methi seeds
- ½ tsp mustard seeds
- ¼ tsp asafoetida (also known as hing or perungayam)
- ¼ cup gingelly oil
- 3 tsp jaggery powder (adjust to taste)
Instructions
- Dry roast cumin seeds, coriander seeds, methi seeds, and asafoetida until aromatic. Cool until at room temperature.
- Once cool, grind into a fine powder. Set aside.
- Add oil to a pan. Once hot, add mustard seeds.
- Once mustard seeds crackle, add garlic and sauté for 3-4 minutes until the raw smell fades.
- Next, add the freshly ground powder, red chili powder and salt. Mix well.
- Add lemon juice and cook on medium flame for 15-20 minutes.
- Add jaggery powder and mix well.
- Check for salt, spice and sweetness and adjust as needed.
- Remove from flame and cool to room temperature.
- Store in an airtight glass container and serve with yogurt rice.
Notes
- If using lime instead of lemon juice, adjust the amount of juice as the limes may be more sour compared to the lemons.
- The taste of the pickle is enhanced the longer it sits in the container. Over time, the pickle will soak in more and more of the spices, enhancing the flavor of the pickle.
