Dry chili pickle recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Hot dry chili - 1 cup
  2. Garlic - 3 cloves
  3. Lemon - 2
  4. Coriander leaves - 5
  5. Curry leaves - 5
  6. Mustard seed - 1/4 teaspoon (tsp.)
  7. Asafoetida - a pinch
  8. Oil - 2 tablespoon (tbsp.)
  9. Salt - to taste

PREPARATION:

  1. Soak the dry chili in water for 1 hour. Squeeze the juice from the lemon.
  2. Grind soaked chili, garlic, curry leaves, coriander leaves, lemon juice, salt to a thick fine paste by adding water as needed.
  3. In a pan heat oil add the mustard wait until the mustard stopped splattering, add the asafoetida.
  4. Now add the ground paste and cook until oil separates and serve.

NOTES:

  1. Good to go with curd rice or white rice with ghee.



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