Galangal Pickle

Makes
6 bottles

Preparation Time: 30 minutes
Cooking Time: 5 minutes

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Peel the skin of galangal and cut it to fine circles.
Dry roast salt and asafoetida.
Take the galangal pieces in a broad bowl, add the roasted salt and asafoetida.
Close with the thin muslin cloth and allow it to soak for a week under sunlight.
Dry roast a teaspoon of mustard and curry leaves.
Pound it finely.
Heat Idhayam Sesame Oil in a pan, temper mustard.
Pour it over the pickle.
Add the turmeric powder, pound mustard and curry leaves powder, chilli powder and mix well.
Store in a glass container and use.