Dry narthangai pickle – 1 cup, mustard seeds – 1/2 tsp, fenugreek powder – 1/4 tsp, asafoetida – 1/4 tsp, red chilli powder – 1/2 tsp
Add a few spoons of water in the dry narthangai pickle, and red chilli powder and allow to boil.Heat 1 tsp of oil, add musterd seeds. When it splutters, then add fenugreek powder and asafoetida. Then add this to the narthangai mix.