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Main Course

Veluthulli (Garlic) Achhaar

Garlic Achaar is a spicy tangy Indian pickle made with garlic, lots of spices and mustard oil. It is very simple to prepare in minutes and goes well with chappathi, rice etc.

Ingredientsfor 3 servings

250 g Garlics Approx., Veluthulli
4 Tspns Red Chilli Powder
Salt, to taste
1 Tspn Asafoetida Powder
25 ml Vinegar
3 Tspns Refined/Mustard Oil

Preparation

Step 1
Peel the Garlic and take out the garlic cloves separately.
Step 2
Heat the oil in a frying pan/Katai and add the garlic cloves into it and allow to cook the Garlics in the oil at low flame.
Step 3
When the colour of Garlics turn into golden, add the Salt, Asafoetida Powder and Red Chilli Powder into it. Also add the Vinegar and stir the mix for further 2-3 minutes continuously.
Step 4
Allow to cool the Achhaar for some time and then change it into a glass bottle.
Step 5
This Veluthulli Achhaar can be served as a side dish for Parotha/Poori/Chappathi and cooked rice.

Tip

Coconut oil is the default cooking fat in Kerala kitchens. It adds a depth of flavour that other oils simply cannot match in these recipes.

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