Topic started by Palavi (@ pcp02677103pcs.ewndsr01.nj.comcast.net) on Tue Mar 9 08:19:21 EST 2004.
All times in EST +10:30 for IST.

Does anyone know how to make garlic pickle and kovakka pickle. Thanks.

Responses:

• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Tue Mar 9 09:37:23 EST 2004
  
  Preparation time ([days] hrs:min): 00:20
  Cooking time ([days] hrs:min): 00:30
  No. of servings: 25
  List of ingredients:
  one big orange sized tamrind
  one tablespoon salt
  20 red chillies
  half cup gingelly oil
  1 teaspoon mustard
  1 teaspoon fenugreek
  gooseberry size asafotida
  1 spring curry leaves
  half teaspoon turmeric powder
  two big garlics
  
  
  Cooking procedure:
  Peel the garlic and take the pearls. Grind 15 red chillies, tamrind and salt to a smooth paste. Fry asafotida and fenugreek in a teaspoon of oil and powder it. In a kadai put four tablespoon of gingelly oil and when it is hot add mustard. When it crackles add remaining red chillies and curry leaves and fry for a while. Add tamrind paste, asafotida/fenugreek powder, turmeric powder and stir well. Cook on a slow fire till the pickle is thick. Now add garlic pearls and mix well. Remove from fire
  
  from aMMAS.COM
  
  
• From: Indera Sitham (@ j55.jrc32.jaring.my) on: Wed Mar 10 02:58:03 EST 2004
  
  GARLIC PICKLE
  
  500 grms garlic
  125 ml lime juice ( from about 10 fruits )
  50 grms salt or to taste
  250 ml mustard oil or gingelly oil
  5 grms mustard seeds
  5 grms asafoetida powdered
  5 grms fenugreek powdered
  5 grms cumin powdered
  5 grms tumeric powder
  50 grms chilli powder
  50 grms vellam powdered
  10 ml vinegar optional
  
  
  METHOD
  
  Peel the garlic and take the pearls.
  Put the pearls in boiling water for about 5 minutes, then immediately immerse them in cold water. ( This is called blanching )
  Remove from the cold water and dry them in paper towel.
  In a kadai pour the oil, and when it is hot , add the mustard seeds. When they crackle, add all the powdered items. Stir nicely, add the lime juice and the garlic pearls.
  Cook for about 6 minutes. The oil should float on top.
  Add the vinegar if using.
  Remove from fire, cool and bottle
  
  
• From: Palavi (@ pcp02677103pcs.ewndsr01.nj.comcast.net) on: Mon Mar 15 07:12:38 EST 2004
  
  Thank you.
  
  
• From: Palavi (@ pcp02677103pcs.ewndsr01.nj.comcast.net) on: Mon Mar 15 07:12:44 EST 2004
  
  Thank you.
  
  

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