Ingredients
3 Heralekayi / Kanchikaayi /Citron Lemon
25 dry red chilies
3 tsp mustard
2 tsp methi/ fenugreek seeds
1 tsp Hing / asafoetida
4 tbsp salt
For the tadka:
4 tsp oil
2 tsp mustard
Procedure
Wash and wipe citron lemons. Cut into small pieces
Add salt to the pieces and put them in a glass container. Let it rest for two days.
Roast red chilies, Hing, mustard, and methi separately on a low flame until you get a nice aroma.
Once it comes to room temperature, blend it and make a fine powder
Add the ground masala powder to the brined citron lemon pieces, mix well
For the Tadka, heat oil and put mustard, once it crackles turn off the flame
Let the tadka cool completely. Once it comes to room temperature add it to the pickle, give a nice mix
You can use this pickle after 2-3 days.
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