NEW POONDU OORUKAI GARLIC PICKLE

Roast the ingredients given under the roast and grind category and grind everything into a smooth powder and keep aside. If bigger cloves of garlic are used, slice them into even pieces. Heat a pan with the sesame oil. Add the mustard seeds and let it splutter when the oil turns hot. Then reduce the flame and add the garlic, curry leaves, salt, all the ground powders, chili powder, salt, and asafetida and mix everything well. Let it cook for 10 minutes under low flame until the garlic is cooked. Then add the lemon juice and jaggery and cook for a few more minutes and switch off the stove. Transfer into airtight containers once cooled. This pickle can stay fresh for up to 3-4 weeks when stored in the refrigerator. It can be had as a side dish with rice, idlis, dosas, and chapathis.