Dry chili pickle recipe

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.