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Ingredients -
1 kg kair
50 gram salt
100 gram red chili powder
20gram turmeric powder
25gram fennel seeds
25gram yellow mustard powder
1 tbsp kalonji
300 ml mustard oil
Method -
Clean kair and add in a glass jar, add one tbsp. salt, water and keep aside for 3 days, after 3 days, drain out all the water, wash them and again soak them in salted water and keep aside for next 3 days.
On 6th day, drain out all the water and wash them with tap water, now spread them on a cotton cloth and let them dry for 2 hours under the fan.
After 2 hours, transfer kair in a vessel. Add salt, red chili powder, turmeric, fennel seeds, kalonji, yellow mustard powder and mix nicely. Cover and keep aside for 4-5 hours.
After 5 hours, heat oil on low flame. Switch off the flame and let it cool, add oil in kair and mix nicely. Keep it aside for an hour. Our kair pickle is ready to serve. Store in a glass jar for a year.
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