VELUTHULLI ACHAR / GARLIC PICKLE

This is my moms version.As its oily i never tried to make it my self.When ever i visit kerala, she used to make and give me.But as its pickle i never encouraged my kid to have it ..During my pregnancy i used to have it ...literally not like a pickle but like a dish..:P..I know during that time its not good..but i loved it.Garlic is all time favourite in my house.You might hve noticed, in almost all dishes i add garlic.Last week i decided to make this pickle and called mom and asked the ingredients...My son had it for first time and frankly he started to ask me with what ever he is having.As i made only  a little, the bottle became empty so fast!.From last 2 days he was behind me for it.There was a packet full of market bought garic pickle left in my fridge, but he was not interested in it.So yday i made it, and when he saw that i m making pickle, he  left his studies and was standing in the kitchen ..::).

Ingredients:

GARLIC  CLOVES	250 gms
URAD DAL / UZHUNNU PARIPPU	1 HAND FUL /  ( less than 1/4 CUP )
RED CHILLY PWD	2 TSP
SALT	1 TSP
LEMON JUICE	FROM 1 /2 BIG LEMON
SESAME OIL/ TIL KA OIL / NALLENNA	1/4 CUP

Method:

• Remove the skin of the garlic cloves , wash it and keep aside to dry.
• In a thick bottom vessel, add the urad dal, and in med - high flame saute it until the urad dal turns red or light brown

• Allow it to cool
• Once its cooled, coarsely ground it in a mixer.

• Now in the same kadai, add the oil and garlic
• In med  flame, saute the garlic until it turns red.

• Once it done, keep the flame to low and add the grounded dal , chilli pwd and salt 
• Saute well and switch off the flame.

• Once the pickle gets cooled down, add the lemon juice and mix well.

TIPS: 1. As it contains oil, chances for fungus Is less. 2.  Keep in an airtight container . 3.  Start to use from next day..( in my house will start from the kadai itself :P )