Ingredients​
| Lemon | ¼ kg |
| Chillipowder | 125 gms, Turmeric powder 2 tsps |
| Mustard seeds | 2 tsps, |
| Fenugreek powder | 1 Tbl.sp. |
| Asafetida powder | 1 tsp, |
| V.V.S. Gingelly Oil |
500ml. |
| Fenngreek powder: | |
| Dry roast fenngreek lightly and powder it in a mixie. | |
Methods
- Wash, wipe and cut the ripe lemon into small pieces. Remove the seeds.
- Add turmeric powder, salt and keep aside for 2 days.
- Shake in between twice daily.
- Third day grind it to a paste.
- Heat oil in a kadai, add mustard seeds, allow to crackle, mix asafetida and then add the ground paste in it.
- Add chilli powder and stir until oil separates, from the mixture.
- Remove from fire and mix fenngreek powder to that.
- Allow to cool and fill in dry sterilized bottle.