HomeUncategorized Rajasthani Pickle Masala

Rajasthani Pickle Masala

Comments : 10 Posted in : Uncategorized on by : ArchanaPotdar Tags: ,

For the Blogging Marathon Indian States I had picked up a book form the library
called Marwari Vegetarian cooking!
Need I say more?
This was an awesome pickle masala I made and sorry I have no pics of the masala (I will upload the pictures soon as I make the masala again) till then enjoy the flavours here.
Rajasthani Pickle Masala
Recipe Source: Marwari Vegetarian Cooking
  • 100 grms split mustard seeds lightly roasted
  • 100 grms methi/fenugreek seeds, lightly roasted
  • 100 grms dhania/coriander seeds, lightly roasted
  • 300 grms red chili powder
  • ½ tsp haldi/ turmeric powder
  • 1 tsp hing/asafoetida
  • ¼ cup oil


  • Heat oil till it smokes. Take it off the flame and cool it completely.
  • In a bowl combine the split mustard seeds, split fenugreek seeds, coriander seeds, red chilli powder, turmeric, asafoetida and mix well.
  • Add the oil and mix again.
  • Store in air- tight containers.


  Linking this to Valli’s ‘Cooking from Cookbook ChallengeJuly — Week 2‘.

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