Garlic pickle recipe | How to make bellulli uppinakayi | Lahsun ka achar
By Latha on July 10th, 2020
Garlic pickle or bellulli uppinakayi recipe explained with step by step pictures and a video. This is an instant, healthy and easy pickle recipe using garlci. This garlic pickle or lahsun ki achar is prepared using garlic, pickle masala (roasted methi seeds, cumin seeds and coriander seeds), red chilli powder, salt, asafoetida, mustard, oil, curry leaves, turmeric powder and tamarind juice
This is an instant pickle recipe using garlic. Garlic has numerous health benefits. And this is one tasty way to include garlic in your diet. This carrot pickle can be prepared in jiffy and is very tasty too. Since this is an instant pickle you can not store it for long time. 1 or 2 days without refrigeration and a week with refrigeration.
If you are looking for more garlic recipes, then do check my garlic rice, garlic chutney, garlic chitranna, garlic chutney powder and garlic rasam recipes.
If you are looking for more pickle recipes then check our cut mango pickle, gooseberry pickle, lemon pickle, tender mango pickle and tomato pickle recipes.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 2 min
Serves: 15
Ingredients: (measuring cup used = 240ml)
- 4 - 5 garlic bulbs or 3/4 cup garlic cloves
- 1 lemon sized tamarind
- 3 - 4 tsp red chilli powder
- 1/4 tsp asafoetida
- 1/4 tsp turmeric powder
- Few curry leaves
- 2 - 4 tbsp oil
- 1 tsp mustard seeds
- 1 tsp jaggery (optional)
- 2 tsp salt (or as per your taste)
Ingredients for masala powder:
- 2 tbsp coriander seeds
- 1 tbsp jeera or cumin seeds
- 1 tsp fenugreek seeds
Instructions for making garlic pickle or bellulli uppinakayi:
- To beginwith peel the garlic and keep it ready.
- Next let us prepare pickle masala powder. For that take fenugreek seeds in a frying pan and start roasting under medium flame.
- Fry until fenugreek seeds colour changes slightly. Add in coriander seeds and cumin seeds. Fry everything together until a slight colour change.
- Wait until cool, transfer the roasted ingredients into a mixie jar and make a fine powder.
- Then in the same pan, heat oil and add in mustard seeds.
- When the mustard seeds splutter, add in curry leaves and asafoeitda.
- Also add in peeled garlic cloves.
- Fry until slightly brown. You can close the lid for 1 or 2 minutes for fast cooking.
- Next add in tamarind juice.
- Followed by add in red chilli powder and salt.
- Add in turmeric powder and give a quick mix. Allow it to boil for few minutes.
- Then add the pickle masala and give a quick mix..
- Switch off the stove, wait until cool and store it in an airtight container.
- Optionally you can add little jaggery, if you like the pickle that way.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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