1kg Crushed Methi (Fenugreek)1kg Dry Red course chillies1kg Salt (rough)1-2 tablespoon arad (Turmeric) (Tumeric)2 tablespoon Dry dhana1 tablespoon White Hing 1 1/2l Oil
MethodPut yor oil to get get hot on the stove, add 4 lavang (cloves), 4 whole black peppercorns and 2 dry red chilies in the oil. U can tell the oil is hot wen the chilies turns black. Add the oil to the salt, it will sizzle. Let it cool down (this is important, if it’s not cooled down it will burn the chilies and will become black) and add the Methi (Fenugreek) and chilies, lastly add the arad (Turmeric), dhana and hing and mix well. Masala is now ready for achaar.Masala can be frozen and used as required.
INFO / TIPS / CREDITS
The methi, chilliest and salt MUST be equal in weight.
Put the salt in hot sun for +-1-2 days and stamp it down to break up the bigger pieces.