Step-by-Step Instructions

1. 1.Prepare Mustard Greens

   Clean the mustard greens (Dukku) by removing any tough or damaged parts. Cut the thicker stems into two pieces and peel them. Place the cleaned and cut greens in a bowl.

2. 2.Sun-Dry Mustard Greens

   Spread the prepared mustard greens on a mat or tray and sun-dry them for an entire day, from morning until evening, until they are shriveled and dry.

3. 3.Roast Mustard Seeds

   In a pan, lightly roast the mustard seeds for about 3-5 minutes until fragrant and slightly browned. Let them cool.

4. 4.Grind Spices

   Grind the roasted mustard seeds along with any other desired spices (as mentioned in the description box) into a fine powder using a mixer grinder.

5. 5.Heat and Cool Mustard Oil

   Heat mustard oil in a pan until it reaches its smoking point. Then, turn off the heat and let the oil cool down completely until it is cold to the touch.

6. 6.Combine Ingredients

   Place the sun-dried mustard greens in a large bowl. Add the ground spice powder, extra chili flakes (if desired), 1 teaspoon of turmeric powder, and 2-3 tablespoons of salt (or to taste). Pour the completely cooled mustard oil over all the ingredients.

7. 7.Mix the Pickle

   Thoroughly mix all the ingredients together with a spoon, ensuring the oil and spices are evenly distributed and coat all the mustard greens.

8. 8.Store and Sun-Dry (Optional)

   Transfer the mixed pickle into a clean, dry plastic or glass jar. Press the pickle down firmly to remove any air pockets. Cover the jar with a net or lid and sun-dry it for at least one more day to further enhance its flavor and preservation.