Ingredients
- Garlic - 1 cup + 1/3 cup peeled and roughly chopped
- Oil - 1/4 cup + 1/2 tbsp
- Chilli powder- 1 tbsp
- Mustard seed powder - 1/2 tsp
- Fenugreek powder- 1/2 tsp
- Asafotida - 3/4 tsp
- Salt - as needed
Instructions
- Pressure cooker
- In a pressure cooker on medium- high flame add all the the ingredients mentioned one by one. Do not stir. Put the lid and whistle
- One whistle and carefully release the pressure immediately. Pickle is ready
- garlicpicklesteps
- Instant pot:
- Turn on instant pot in sauté mode add all the ingredients listed one by one. Do not stir
- Change instant pot to manual mode and cook in high temperature for 3 minutes in steam. Switch off and turn it to vent immediately. Pickle is ready
Video
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Notes
- Make sure Chilli powder don’t touch the cooker otherwise pickle will get burnt
- If you are doubtful about burning the pickle. Cook garlic in a separator and then make the pickle in stove top
- Cook garlic in a cooker separator with salt for 3-4 whistles. Drain the excess water. Add oil in the pan and when oil is hot add all the powders and switch off. Add the hot oil to the cooked garlic and serve
- Poondu Urugai can also be prepared like Instant mango Pickle
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