Garlic Pickle | Velluli Avakaya
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).
Equipment
- Small Wok or Pan
- Bowl - 1/2 Litre Capacity
- A Spoon
- Grinder
Ingredients
- 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