Valan Puli Achchar (Pickle)

Ingredients

• 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)

Procedure:

• 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.