Hello friends, I am Toral,
welcome to Swaad Anusaar.
It's season for spicy,
sweet and savoury pickles.
And today I am going to share
the recipe of spicy pickle masala.
To make spicy masala,
first we will heat the oil.
I have taken around 1 cup of oil.
More the quantity, more the oil.
First of oil heat the oil...
Boil it nicely and let in cool down
on room temperature.
Use the oil in spices or pickle
only after oil is cool down.
You have to remember that.
First we will take
1 cup of rai kuria (cracked mustard seeds).
Grind it.
Oil is heated,
now let it cool down completely.
Turn off the flame.
And now we will take 1/2 cup
of methi kuria (split fenugreek seeds).
We have used 1 cup of mustard
and 1/2 cup of fenugreek.
Because fenugreek is
very bitter in taste.
So it's ratio is half.
Now we will mix rai and methi kuria.
After mixing nicely,
we will add all the dry masalas.
This is red chilli powder.
Which is the spicy one.
Add around 1 to 1 and half spoon.
If you want you can
use Kashmiri chillies too.
After that 1/2 a spoon of asafoetida.
Very little turmeric, just a pinch.
And salt.
We will use a little more salt...
Because we have to
preserve it for 5 to 6 months.
Mix all these spices nicely.
All the spices are mixed nicely.
Now we will add oil slowly.
Oil should be cool down completely.
We have to mix the oil
nicely in these spices.
So that we can preserve
this masala for long time.
You can use this masala in
sour dal, sweet dal, kadhi, papad, everything.
How did you like the recipe,
do write to me in the comment section.
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