Garlic Pickle - Poondu Oorugai

Makes about 200g
Pickles ! some people just love them.Hubby is one of those people who loves pickles and Garlic too.I guess all of us would know about how healthy Garlic is,especially for new mothers.Garlic actually reminds me of a comedy in the Tamil movie 'Mozhi' where Prakash Raj speaks about the health benefits of Garlic:) This is a very easy to prepare version of Garlic Pickle and stores well in the fridge for  more than a  month.I usually make small batches every month. It makes a great side dish but tastes heavenly with Curd Rice !

Ingredients :
Garlic  - 200g
Sesame oil - 75 ml
Red Chilli Powder - 50 g (around 3-4 tbsp)
Turmeric Powder - 1/2 tsp
Lemon Juice - Juice from one big one
Salt - 1 tbsp
Fenugreek & Mustard Seeds - 2 tsp
Hing/ Asafoetida - 1 tsp
Mustard seeds - 1 tsp(for tempering)

Method: 

-Peel the Garlic. If the pods are big slice them vertically to resemble small ones.
-Dry Roast 2 tsps each of Fenugreek & Mustard Seeds and grind to a fine powder.
-To the lemon juice add the red chilli powder ,fenugreek & mustard seeds powder and the turmeric powder and mix well.Add some more lemon juice if needed to make a thick well blended paste,shouldn't be watery.
-Add the oil to a pan when it heats up splutter the mustard seeds and add the Hing.
-Add the Garlic on low flame and let it cook until they are half done,takes about 5 minutes.
-Then add the lemon juice & powders mixture and mix well, let it cook for a further 5 - 7 minutes on low flame until when it starts oozing out
oil .
-Take it off the stove and let it cool.Store in an airtight container.For best results let it sit at least for one day undisturbed for the flavours to set in.

Note:
Make sure that the knife,cutting board and all the utensils,like blender are wiped dry and free of moisture .

Sending this to Lets Cook Pickles