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5 from 8 votes

Vellulli Achaar | Malabar Garlic Pickle

Course Sides
Cuisine Malabar
Prep Time 30 minutes
Cook Time 1 day
Total Time 1 day 30 minutes
Servings 10 -12
Author Rafeeda

Ingredients

  • 500 gm garlic Indian garlic, peeled
  • Oil for deep frying
  • 3 tbsp coconut oil
  • 1 tsp mustard seeds
  • 3-4 sprigs curry leaves minced
  • 1 tbsp red chilli powoder
  • 3 tbsp Kashmiri chilli powder
  • 1/2 tbsp turmeric powder
  • Salt to taste
  • Vinegar as needed
  • FOR ROASTING:
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds

Instructions

  • Peel the garlic. Wash it well and dry on a kitchen towel till no trace of water is there.
  • Heat enough oil in a kadai for deep frying. Drop the garlic in batches and fry briefly for a couple of minutes. Do not brown it. Drain it onto a kitchen towel. Repeat till all is done. Allow to cool completely.
  • Put the garlic into a bottle and pour vinegar till an inch above it. Add some salt and give it a good mix.
  • Roast the mustard and fenugreek seeds briefly. Pound using a mortar and pestle till coarse powder.
  • Mix the chilli powders and turmeric powder into a paste with little water.
  • Heat the coconut oil and splutter the mustard seeds. Briefly fry the minced curry leaves. Add the spice paste and give a good mix. Make sure the flame is on simmer so that the paste doesn't burn. Saute till the raw smell is gone. Switch off and allow to cool.
  • Pour 1/4 cup of vinegar into this mixture, add the pounded powder and whisk well. Add salt and mix.
  • Pour this into the soaking garlic and mix well. Add more vinegar if required.  Allow it to rest for 24 hours.