Garlic pickle (Poondu oorugai)

🔥 Prep

• Peel 250 g of garlic cloves and rinse; pat dry.
• Soak 50 g tamarind in 100 ml warm water for 10 minutes, then squeeze out pulp and discard fibers.
• Measure 3 tbsp red chili powder, 2 tbsp salt, 1 tsp mustard seeds, and 50 ml gingelly oil; keep ready.

🔥 Cook

• 1. Heat 50 ml gingelly oil in a clean, dry pan over medium heat until it shimmers.
• 2. Add 1 tsp mustard seeds and let them splutter for 15 seconds.
• 3. Add the peeled garlic cloves to the pan and sauté over medium-low heat for 5 minutes, stirring occasionally, until they turn light golden.
• 4. Pour in the tamarind pulp (from soaked 50 g tamarind) and mix well; cook for 2 minutes.
• 5. Sprinkle 3 tbsp red chili powder and 2 tbsp salt over the mixture; stir to combine and continue cooking over low heat for 3-4 minutes until the oil starts to separate from the sides.
• 6. Remove the pan from heat and let the pickle cool to room temperature (approximately 15 minutes).
• 7. Transfer the cooled garlic pickle into a sterilized glass jar, seal tightly, and let it mature for 24 hours before first use for enhanced flavor.

🔥 Serve

• Serve a spoonful of garlic pickle as a tangy accompaniment to steamed rice, sambar, and rasam.
• Pair with idli, dosa, or uttapam for a spicy kick.
• Store the jar in a cool, dry place; refrigerate after opening and use within 2 weeks.