Wright, Helen S. (1912). The New England Cook Book. Duffield & company. pp.232–234 . Retrieved April 19, 2012. OCLC number: 3889790 Cassell's Dictionary of Cookery. Cassell, Petter, Galpin & Co. 1883. p.327 . Retrieved April 19, 2012.

Yes, there is a lot but this is meant to be served with things that don’t have a lot of salt in them. It is used instead of adding salt. a b c d Jaffrey, Madhur (1973). An Invitation to Indian Cooking. Knopf; distributed by Random House. pp.225–228. ISBN 9780307957856 . Retrieved April 20, 2012. ISBN 0394481720Allow the mixture to sit for 2 hours. If you can, leave them for about 24 hours to 48 hours near a sunny window. Mix really well. The vegetables should be submerged in the oil. If not, add a little more and then cover with cling film. In the summer months, you can place this outside in the sun. In colder months, place it all in a sunny window. to a pan, and dry roast on medium-low heat until browned and fragrant (8-10 minutes), stirring continuously. You can also add a tablespoon of sugar to the vinegar when soaking the veggies instead of adding it at the end. Both ways work fine. You can adjust the amount of sugar depending on your taste The color of the masala depends on the variety of dry red chilies used to make it. I always use the best quality Kashmiri dry red chilies as they give it a lovely bright color.

Basmati rice mixed with yogurt is India's answer to Asian congee/juk, British mash or any bare-bones starch or grain-based, porridge-type sustenance dish. Sometimes lentils are involved, and sometimes this humble mixture is it. It's frequently infants' first solid food. Indians from the western state of Gujarat eat rice and yogurt following a meal as a kind of digestif. Delicious and fortifying as fragrant, earthy basmati and tangy, fresh, probiotic- and protein-rich yogurt may be by themselves or together, some would say it's missing a certain something, and that something is a tangy, pungent, mustard oil-cured fruit or vegetable. Jayasi, Malik Muhammad (1962). Padamāvata (in Hindi). Archived from the original on 2023-06-03 . Retrieved 2023-05-28. संधान - अचार (अवधी में चालू शब्द) Further, Heat enough water in a utensil. Put all the vegetable pieces in boiling water, and boil for 4-5 minutes. The road to Kashmir through Haryana". Archived from the original on 2017-04-06 . Retrieved 2017-04-06.I also tried to use basic everyday spices. You do need to use veggies that won’t turn mushy and still remains crunchy for a while. Rāya, Kuladīpanārāyaṇa (1972). Gosvāmi Tulasī Dāsa: jīvana vr̥tta aura vyaktitva (in Hindi). A. Bhā. Brā. Parishada (vanga). Archived from the original on 2023-06-03 . Retrieved 2023-05-28.