Poondu Oorugai | Garlic pickle recipe | பூண்டு ஊறுகாய் is one of the tastiest pickle, which every one likes. Unlike other pickles, this garlic pickle can be used as a side dish, for idli, dosa or rice especially when we do not have time to prepare any other side dish.
This garlic pickle is one of the best side dish that we can prepare and carry while travelling, along with idlis, roti or rice. It lasts long for any number of days. It is a good lunch box recipe too when you go short of time in preparing a food. So I used to prepare this pickle often and fill my pickle jar as soon as it is over.
This oorugai or pickle helps in digestion as it contains two digesting agents lemon juice and garlic. Poondu Oorugai can be used without adding preservative and without refrigeration for nearly six months. It is good for everyone from kids to elders and so try this recipe following the instructions given and enjoy its taste.
Even more pickle recipes in m6 website are as follows:-
Video link for the recipe
Poondu Oorugai Garlic Pickle – Ingredients:- (200 ml cup used)
- lemon / naarthangai juice- 2 cups
- Garlic / poondu – 2 cups
Poondu Oorugai Garlic Pickle – To dry roast and grind:-
- Red chillies / vara milagai – 1 cup,
- Cumin seeds / seeragam – 3 tsp,
- Fenugreek seeds / vendhayam – 3tsp
- Sea salt / kal uppu – 1/2cup,
- Coriander powder / malli podi – 3tsp (we add this as powder while grinding)
- Turmeric powder / manjal thool – 1/4 tsp (we add this as powder while grinding)
Poondu Oorugai Garlic Pickle – Ingredients for Seasoning:-
- Gingely oil / nal ennai – 3/4 cup,
- Mustard seeds / kadugu – 1 tsp,
- Asafoetida / perungayam – 1/4 tsp,
- Jaggery / vellam – 2 lemon size
Poondu Oorugai Garlic Pickle – Method of preparation:-
1. First of all dry roast red chillies, fenugreek seeds , cumin seeds & salt.
2. Secondly cool down to room temperature and grind the roasted spices along with coriander powder and turmeric powder dry without adding water in a mixie.
3. After that boil gingely oil in a fry pan and put mustard seeds and asafoetida and when it splutters pour lemon or naarthangai juice and allow it to boil.
4. After it boils add the masala powders slowly and allow it to boil for 5 more minutes.
5. Meanwhile break the jaggery pieces using a pestle or stone.
6. Switch off the stove and finally add garlic and jaggery.
7. You can use of this pickle after two days as side dish along with idli, dosa, chappathi and rice.