Once brown remove transfer the roasted fenugreek seeds to a plate and allow them to cool.
Fry the seeds on low flame stirring continuously for even browning. As and when required take some pickle and add roasted fenugreek powder and season it to get the fresh flavor every time.įor measurements convenience to our viewers, here I am using the entire mixture to season it. At this stage if one wishes transfer this mixture into ceramic jars or glass jars and store. Similarly grind the entire chili mixture and add to the tamarind paste. Add the ground chili mixture to the tamarind paste. To the mixie jar add some chili mixture and grind coarsely. Take the ground tamarind paste into a bowl. In between scrape the sides of the mixie jar and grind the tamarind to a fine paste. Take the softened tamarind into the mixie jar and grind. Separate the tamarind from the chili mixture using a spoon. On the third day the pickle would be ready for seasoning.
Cover the bowl and keep it in a dry place for two days. Cover the tamarind with the chili mixture. Make a well in the centre and add the tamarind in the well. Similarly grind all the chili pieces coarsely and add to the bow. Take the coarsely ground chili mixture into a clean and dry bowl. Take a dry mixie jar and add sufficient chili pieces and grind coarsely. When the chilies are completely dry remove the stems using a knife as they would be hard to pluck and remove. Spread the washed chilies on the cloth and allow them to dry completely-if possible dry the chilies in sun for few hours to dry well. Wash the chilies rubbing well between fingers. Take red chilies into a bowl and add water. (Online Conversion utility to convert Gms to Cups & Temperatures etc)
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