1. Turmeric – 250 gms
2. Gingelly oil – 1/2 cup
3. Mustard seeds – 1/2 tbsp
4. Asafoetida – 1/2 tsp
5. Chili powder – 3 tbsp
6. Salt – 2 tbsp
7. Fenugreek powder – 1 tsp
8. Dry ginger powder – 1 tsp
9. Lemon – 2
Step 1: Wash, pat dry, peel and grate the turmeric in a fine grater. There is catch, it is a little tedious task, your palms remain yellow yellow-dirty fellow for one day, even the grater retains a deep orange color from a gummy substance in turmeric. But it is all worth the taste and goodness of the pickle.
Step 2: Heat the oil in a kadai and splutter the mustard seeds; sprinkle the asafoetida and saute the grated turmeric in it. Cook it covered for about 5-10 minutes by stirring in between.
Step 3: Now open the lid, add salt, chili powder and stir cook for another 5 minuted without covering.
Step 4: Taste and adjust spices and mix the fenugreek powder and dry ginger powder.
Step 5: Switch off the stove and squeeze in the juice of a couple of lemons and stir well.
Step 6: Once it comes to room temperature, store it in a clean and dry bottle.
* Turmeric does not cook once the salt is added. So make sure it is cooked well before adding salt or spices.
* Use the finest grater to ease the cooking process.