Narthangai pickle

Ingredients:


Narthangai - 6 nos
Turmeric sticks - 2
Salt - 1 cup for every 4 cups of narthangai
Fenugreek / Methi seeds - 4 tsp

Method:

• Heat the turmeric sticks and grind them into a coarse powder.
• Roast methi seeds until deep red and grind into a coarse powder.
• Cut the Narthangai into 4 pieces and then cut into 1/2" triangles. Remove seeds.
• For every 4 cups of Narthangai pieces, add 1 cup salt, add the fenugreek and turmeric powder.
• Mix these well and keep aside.
• Stir every day for 2 - 3 days.
• Store in air tight containers.
• Serve with curd rice.

Variation - 4 tsp chilli powder and 2 tsp asafoetida can be added. After 2 days, it can be dried in the sun on a plastic sheet until dry and then stored in air tight containers. This can be used for a year.