Garlic Pickle | Velluli Avakaya

Velluli Avakaya or Andhra Garlic Pickle is a garlic lover’s delight; and it is super simple to make too. You can serve this pickle with stuffed parathas, dal rice, or even dosa.

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In my home, one version of Avakai (the Andhra Mango Pickle) I make has garlic in it. I know that many of my family members and friends seek out the pickled garlic, and it is for them that I make this Garlic Pickle. Now no more fighting over the garlic in the mango pickle or then lamenting that the pickled garlic is exhausted.

Things to Keep in Mind When Making Andhra Garlic Pickle

The toughest task in making this pickle that we call Velluli Avakaya in Telugu is peeling the garlic. I live in a place where peeled garlic is easily available and I took the easy way out of buying peeled garlic. 🙂

• Peel the garlic pods with care and keep them whole. Discard any pods that break.
• When in doubt, let the peeled garlic cloves air dry for an hour or so to ensure there is no moisture. I spread the garlic cloves on a dry cotton cloth for about an hour. Do not dry them for too long or they will lose their pungency.
• Once you make the pickle, store it in an air-tight container and leave undisturbed for about 2 weeks.

Other Avakai Recipes

While the word Avakai brings to mind the traditional and justifiably famous version made with mango, here are a few more variations made with various vegetables.

• Dondakaya Avakaya | Andhra Ivy Gourd Pickle
• Usiri Avakaya | Nellikai Uragaya | Andhra Amla Achar
• Vankaya Nilava Pachadi | Andhra Brinjal Pickle | Baingan ka Achar
• Kakarakaya Nilava Pachadi | Andhra Bitter Gourd Pickle

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How to Make Velluli Avakaya, the Andhra Garlic Pickle

1. Making the Mustard-Fenugreek Powder
   1. Over medium flame, heat a small pan or a wok.
   2. When the pan is warm, add 1/2 tsp of Methi or Fenugreek seeds.
   3. Dry roast the methi seeds till they change colour to brown.
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   4. Turn off the heat and transfer the seeds to a plate to cool. If you leave the fenugreek seeds in the pan, they will continue to roast and turn bitter.
   5. Transfer the roasted and cooled fenugreek seeds to a small grinder.
   6. Add 3 tsp Rai or Mustard seeds.
   7. Grind the fenugreek and mustard seeds to a powder.
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2. Making the Velluli Avakaya
   1. To a bowl, add 4 tbsp spicy red chilli powder, the ground mustard-fenugreek powder, and 2.5 tsp salt.
   2. Mix the dry ingredients well. 
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   3. Add 200 gms peeled garlic cloves and mix well.
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   4. Add 3/4 cup oil and mix well. I used sesame oil.
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3. Storing Instructions
   1. Transfer the pickle to an airtight glass bottle and let the pickle rest for 2 weeks before using it.
4. Serving Instructions
   1. Serve the Vellulli Avakaya with stuffed parathas, dal rice, curd rice or dosa.

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Recipe for Velluli Avakai, The Andhra Garlic Pickle

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Garlic Pickle | Velluli Avakaya

Aruna

Velluli Avakaya or the Andhra Garlic Pickle is an absolute delight that is enjoyed with dal rice, curd rice, or even dosa. It is a great way to include garlic in your diet.

Super simple to make, this Garlic Pickle has a long shelf life of several months (even upto an year).

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Accompaniment, Pickle, Side Dish, Sides

Cuisine Andhra, Gluten Free, Indian, South Indian, Vegan, Vegetarian

Servings 30 Servings

Calories 65 kcal

Equipment

• Small Wok or Pan
• Bowl – 1/2 Litre Capacity
• A Spoon
• Grinder

Ingredients

  

1x2x3x

• 200 gms Peeled Garlic Cloves
• 1.5 tsp Fenugreek Seeds
• 3 tsp Mustard Seeds
• 4 tbsp Spicy Red Chilli Powder
• 2 tsp Salt
• 3/4 Cup Oil

Instructions

 

Making the Mustard-Fenugreek Powder

• Over medium flame, heat a small pan or a wok.
• When the pan is warm, add 1/2 tsp of Methi or Fenugreek seeds.
• Dry roast the methi seeds till they change colour to brown.
• Turn off the heat and transfer the seeds to a plate to cool.

  Note: If you leave the fenugreek seeds in the pan, they will continue to roast and turn bitter.
• Transfer the roasted and cooled fenugreek seeds to a small grinder.
• Add 3 tsp Rai or Mustard seeds.
• Grind the fenugreek and mustard seeds to a powder.

Making the Velluli Avakaya

• To a bowl, add 4 tbsp spicy red chilli powder, the ground mustard-fenugreek powder, and 2 tsp salt.
• Mix the dry ingredients well.
• Add 200 gms peeled garlic cloves and mix well.
• Add 3/4 cup oil and mix well. I used sesame oil.

Storing Instructions

• Transfer to an airtight glass bottle and let the pickle rest for 2 weeks.

Serving Instructions

• Serve with stuffed parathas, dal rice, curd rice or dosa.

Nutrition

Calories: 65 kcalCarbohydrates: 3 gProtein: 1 gFat: 6 gSaturated Fat: 0.5 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 4 gTrans Fat: 0.02 gSodium: 174 mgPotassium: 51 mgFiber: 1 gSugar: 0.2 gVitamin A: 317 IUVitamin C: 2 mgCalcium: 17 mgIron: 0.4 mg

Keyword Garlic Pickle, Lasun Achar, Lehsun Achar, Vellulli Avakai, Vellulli Avakaya

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!