Uppinakai Menasina Pudi/Urgai Malagapudi/Pickling Powder
Ingredients:
1 cup red chilies (split)
1/4 cup of methi seeds (menthya)
1/4 cup mustard seeds
1/2 tsp turmeric powder
Method:
Heat a pan on medium and roast all the above ingredients except the turmeric, separately and set aside in a dish. While roasting, the methi seeds should kind a fluff up and pop a little, the mustard seeds should turn lighter in color. To roast the chillies add a couple of drops of oil and chilies to the hot pan and roast till slightly browned. When cool, dry blend everything into a fine mixture.
Cooking tips:
The coriander seeds and the chillies burn quickly, so the need to fry them separately. The drop of oil used in roasting is to just subside irritants that possibly irritate every one's throat. Store in airtight containers.
Serving tips:
Main staple in all south Indian style pickles.
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