- Valan Puli (?) (10 numbers)
- Dried red chillies (20 numbers)
- Mustard seeds (1/2 teaspoon)
- Methi (Fenugreek) seeds (1/2 teaspoon)
- Gingelly Oil (2 teaspoon)
- Salt (as required)
- Remove the sharp edges of the valan puli and cut into long pieces (6 pieces each from one puli).
- Apply salt on the pieces as required and keep aside overnight.
- Dry the pieces under sun for a day and saute in a little oil under low flame for 1 minutes (keep stirring). Keep it aside for cooling (Take care not to add any waterdrops in this, or else the pickle would get damaged easily).
- Take mustard seeds and methi seeds in a pan, and saute in very little oil under low flame methi seeds become brown in color. Keep aside.
- Take the dry chillies and saute with very little oil under low flame until they are little brownish - Keep stirring to avoid them from overcooked.
- Mix the sauted methi, mustard and chillies and grind in a mixie to a very smooth dry powder.
- Mix it with the valan puli prepared earlier, and add additional salt as per your requirements.
- Your pickle is ready!
Note: With the above mentioned ingredients, you would be able to make around 1/2 cup of pickle.
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