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1: Squeeze out the lemon juice from the lime.

2: Cut the rind into small pieces and take out the seeds.

3: Marinate the lemon with chilli powder, salt, lemon juice, and salt.

4: Let the lemon dry out in the sun for 2 days or in the oven at 90 degrees for 4 hours.

5: Prepare a powder with toasted fenugreek seeds, raw rice, and dry red chillies.

6: Prepare the tempering with mustard and curry leaves.

7: Add the powdered mixture and the tempering, mix well till combined.

8: Transfer it to a dry airtight container and let it soak for a day.

9: Store it in the refrigerator or in a cool and dry place.