Get Narthangai from the market.
Wash and wipe. Cut in to pieces.
Put stone salt in a mixer grinder and make powder or use salt as per your wish.
Fry Red chilly in a pan by pouring a little oil and crush it in the mixer grinder.
Now put a pan and pour oil in it. Add mustard seeds and turmeric powder.
After musted seeds bursts put it on the cut pieces.
Add fenugreek powder and hing powder.
Add powdered salt and mix well.
Now pour oil on it and mix well.
Store in a pengan jadi or ceramic jar.
Close the lid. Shuffle it every day. With in one week you can start using it.
This is best for curd rice.
If you wants dried pickle, after one week put it in a big plate and dry it in the sun light.
Daily do it with out fail till the narthangai becomes fully dry and replace it in a jar.