Avakkai Pickle (garlic) 250 gms + Kovil Puliyodarai 250 gms + Garlic Karuveppilai Podi 250 gms + Garlic Paruppu Podi 250 gms
Girija Paati's Garlic Avakkai combines strong flavours of sour raw green mango, garlic pungent mustard, bitter methi and spicy black pepper, among others. The best way to eat this pickle is to mix it with hot rice, along with the oil from the pickle, and roll it into bite-size balls (urundais). Sit in a circle with your family members, and share these urundais around along with scary stories. Make sure you have a bowl of curd or home-made butter milk.
Garlic Paruppu Podi and Karuveppilai podi are very special to Girija Paati as it marks over 50 years of friendship with women who have been her companions through a long eventful life. This recipe is one she learnt from her friends who carried their Andhra traditions to Tamil Nadu when they got married and moved to Chennai.
A tangy crisp podi that combines beautifully with rice and ghee, or gingely oil, to create a flavourful dish that can be enjoyed with hot kootu (vegetable stew) or curd and crispy sutta applam (fire-roasted papad).