Spicy Red Garlic Pickle (Vellulli Pachadi)

This Spicy Red Garlic Pickle (Vellulli Pachadi) from Andhra Pradesh is tangy, fiery, and easy to make—perfect with rice, dosa, or idli.

Prep Time20

Cook Time1 10

Course: pickles

Cuisine: Indian

Servings:

Calories: 20kcal

Ingredients

250 g Garlic cloves peeled
Mustard seeds yellow or brown – 1 tbsp
1-3 tablespoon Red chili powder adjust to taste
Asafoetida hing – ⅛ tsp
½ Turmeric powde
2 teaspoon Salt – 2 tsp or to taste
3 tablespoon Lemon juice freshly squeezed
Vinegar optional – 1 tablespoon (for extra tang)
Sesame oil or any neutral vegetable oil – 150 ml (about ⅔ cup)
Curry leaves – a small handful optional, for aroma

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Instructions

Prep the garlic: Peel the garlic cloves. Blanch them in boiling water for 1 minute to take off the raw edge, then drain and pat very dry on a clean towel. Moisture causes spoilage, so ensure they’re bone-dry.
Dry-roast the spices: In a dry pan over medium heat, toast fenugreek seeds until they turn a shade darker and smell nutty (about 1–2 minutes). Remove and let cool.
In the same pan, toast mustard seeds until they begin to pop, then remove.
Grind the spice mix: In a small grinder or mortar & pestle, coarsely grind the toasted fenugreek and mustard seeds together with a pinch of salt. You want a slightly gritty texture, not a fine powder.
Heat the oil & infuse: In the clean pan, heat the oil until it’s shimmering (but not smoking).
Add asafoetida and curry leaves (if using) and fry for a few seconds until fragrant.
Turn off the heat and let oil cool just slightly (so it’s warm, not hot).
Assemble the pickle: In a mixing bowl, combine the dry-ground spice mix, red chili powder, turmeric, and remaining salt.
Add the dried garlic cloves and toss well to coat each clove. Pour in the warm oil, stirring to evenly distribute.
Finally, mix in the lemon juice and vinegar (if using).
Jar and rest: Transfer the mixture into a clean, dry glass jar. Press down the garlic so it’s submerged in oil, which preserves it.
Seal tightly and leave at room temperature for 2–3 days to mellow and develop flavor, giving the jar a gentle shake once a day.
Storage: After 3 days, refrigerate. The pickle keeps well for up to 9 months if always stored in oil and with a clean, dry spoon.

Notes

Oil choice: Traditionally, gingelly (sesame) or groundnut oil is used; you can substitute neutral canola or sunflower oil.
Heat level: Adjust red chili quantity to your taste—use Kashmiri chili for milder color or Byadgi chili for deep red and medium heat.
Variation: Add a few thin slices of dried mango (mango podi) or carom (ajwain) seeds for extra tang and aroma.

Serving & Pairing Ideas:

Serve alongside steamed white rice and yogurt for a classic Andhra-style meal.
Pair it with crispy dosa or soft idlis for breakfast or brunch.
Spread a little inside wraps or sandwiches to instantly elevate the flavor.
Try mixing a small spoonful into plain hummus or cream cheese for a delicious spicy dip.

Nutrition