- Peeled Garlic - 250 gms
- Chilly powder - 2 tbsp
- Tamarind pulp - small lime sized ball
- fenugreek/methi seeds - 1/2 tsp
- mustard seeds - 1/2 tsp
- asafotedia /Hing - 1/2 tsp
- turmeric powder - 1/4 tsp
- salt - to taste
- green chilly - 5 chopped
- curry leaves - 1 spring
- Gingely oil / Nallenna - 4 tbsp
- jaggery - 1 tbsp grated
add 1/2 cup warm water to the tamarind and squeeze to remove the pulp - strain and keep aside.
Heat oil in a pan and add mustard seeds and methi seeds.
When it splutters add in the garlic and green chilly and salt to taste and saute until the garlic slightly changes color to a cream shade.
add in chilly,turmeric and asafotedia and mix well.
Saute until the raw smell is gone and the chilly powder turns a darker shade.
Add in the tamarind juice and jaggery and bring to a boil.
simmer until the gravy thickens.
taste for sourness,sweetness,spiciness and salt .
Adjust as per taste .It should only be very slightly sweet .
turn the flame off and store in clean dry bottles .
after the pickle sits for an hour , you should see the oil floating on top.
you can add some oil on top if there is not enough oil.
This can be kept at room temperature for over a month as long as you use a clean dry spoon and retain a layer of oiil on top.