Cut assam lemon into cubes. Sprinkle sea salt, dry out in the sunlight for 2 days. Dry roast fenugreek & mustard then coarsely grind. Heat 50 ml sesame oil. Heat 3 tbsp oil, add mustard, asafoetida, turmeric, red chilli powder, sugar, ground fenugreek mustard powder & lemon saute. Add salt & sesame oil saute. let it cool & stor in a glass bottle use within 1 month. Serve with curd rice, upma or chapathi

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