GARLIC PICKLE
THE PICKLE OF YOUR DREAMS
Introduction:
I made some superb garlic pickle the other day. My husband
who hardly ever cares for garlic, in fact asked for a second helping; so
fantastic was the taste. The smell is so inviting, so appetizing, so
mouthwatering, that if only technology were so advanced, I would have gladly
uploaded the wonderful smell, if not the taste, for you all to enjoy. For the time
being, you will have to make do with the recipe.
Though it is a bit time consuming, shelling each clove by
hand makes it worth your while when you see the joyous faces of your dear ones
who relish the pickle with lip smacking delight. Moreover, the health benefits of
garlic are so many and more are being discovered every day. Researchers tell us
that garlic lowers cholesterol levels, regulates blood pressure, thins the
blood, cleans out clogged arteries, is an excellent organic antibiotic, boosts
immunity against the flu and cold, helps digestion and reduces unwanted fat. So
go right ahead, cook and enjoy!
Ingredients (to make 500 gm.):
1)
Garlic cloves, peeled and cleaned – 350 gm.
2)
Pigeon eye chilies (see note) – 8 Nos.(if unavailable,
use hot green chilies)
3)
Curry leaves – 1 sprig
4)
Gingelly oil (sesame oil) – 2½ tablespoons
5)
Mustard seeds – ½ teaspoon
6)
Fenugreek seeds – ¼ teaspoon
7)
Hot red chili powder – 2 teaspoons
8)
Pickle powder – 2 teaspoons
9)
Turmeric powder – ½ teaspoon
10) Powdered salt – 3½ teaspoons
11) Vinegar – 75 ml.
To Cook:
Slit the pigeon eye chilies lengthwise
on one side and set aside. Set a wok on high heat. Pour in the gingelly oil and
tip in the mustard seeds. As soon as the mustard seeds are about to finish
crackling, throw in the fenugreek seeds. Stir gently. As soon as the fenugreek
seeds are about to finish popping, turn down the heat and tip in the pigeon eye
chilies and the curry leaves. Stir twice or thrice.
Now tip in the garlic cloves and stir frequently for 3
minutes. Now tip in the powdered salt, the chili powder and the turmeric
powder. Stir well for another 2 minutes and switch off the heat. Let cool
naturally.
When cold, transfer to a clean, sundried, airtight jar (500
to 600 ml capacity). Pour in the vinegar and close the lid tight. Keep undisturbed
for at least 3 days. Use a dry spoon to mix up the pickle. Your delicious garlic
pickle is now ready to serve. Serve with rice, chappatis, porottas or bread.
Garlic lovers will need no excuse to dip in their spoons. Vampires beware!
Bon appétit!!!
Notes:
1)
Pigeon eye chilies, even though quite
hot, have tremendous flavor and medicinal value. In Kerala, many cholesterol patients
eat one or two raw pigeon eye chilies with meals. Called kāndāri or parangi in Malayalam,
they grow on hardy bushy plants that thrive for 3 to 5 years. These plants do
not require any particular care or treatment, but give bumper crops when
watered and fertilized with farmyard manure and wood ash. These chilies cost
around Rs. 300 to Rs. 600 a kilo, whereas ordinary green
chilies cost just Rs. 20 to Rs. 50.
Pigeon eye chilies are also used in tribal folk medicine in
the treatment of setting cracked or broken bones. These chilies are ground up
together with some other herbs and applied on the skin just before it is
bandaged with splints. The tribals believe that these chilies aid in quick and strong
bonding of broken bones.
Convalescents with little appetite for food can mix one or
two crushed pigeon eye chilies and a sprig of chopped tender curry leaves with
a little bit of salt in a glass of buttermilk. They can pour some of this
buttermilk over rice while sipping the rest of the buttermilk in between to
promote appetite and digestion.
2)
Some people soak the garlic cloves in
oil and then dry them for a day in the sun to facilitate shelling. I do not
recommend this shortcut as the drying tends to deprive the garlic of its juicy,
crispy freshness, its prāna or life force, which makes the pickle sparkle both
on the plate and on the palate.
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