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).
Cuisine Andhra, Gluten Free, Indian, South Indian, Vegan, Vegetarian
Servings 30Servings
Calories 65kcal
Equipment
Small Wok or Pan
Bowl - 1/2 Litre Capacity
A Spoon
Grinder
Ingredients
200gmsPeeled Garlic Cloves
1.5tspFenugreek Seeds
3tspMustard Seeds
4tbspSpicy Red Chilli Powder
2tspSalt
3/4CupOil
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.