Updated: May 28, 2022
500 grams Red Chillis
¾ cup Corn Oil
7 tbsp Split Mustard Seeds (Rai Na Kuria)
1 tbsp Fenugreek Seeds
1 tbsp Fennel Seeds
1 tbsp Coarse Black Pepper
½ tbsp Red Chilli Powder
1 tsp Turmeric Powder
¼ tsp Asafoetida (Hing)
1½ tbsp Lemon Juice
1 tbsp Salt
Wash the red chillis clean and dry. Next, split them open by slicing lengthwise along one side of the chilli, cut them into half and put them in a bowl.
Add the lemon juice and ½ tsp salt, mix well and keep it overnight.
The next day, sieve the chillies’ excess water and dry them on a kitchen napkin for half a day.
Heat the corn oil until smoking hot, then let it cool down to room temperature.
Add the split mustard seeds, fenugreek seeds, fennel seeds, black pepper, red chilli powder, turmeric powder, asafoetida and the rest of the salt to the oil, then mix it well and rest for 15-30 minutes to let the masala infuse into the oil.
Mix the red chillis in the masala well; keep this overnight, stirring every 3 hours a day.
Transfer it to the glass jar and refrigerate.