Hara Namak - Green Garlic Salt - Pisyun Loon

60 mins
Serves 1
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Directions

  1. 1Clean and cut green garlic as shown.
  2. 2Clean and cut green garlic as shown.
  3. 3Clean and cut green garlic as shown.
  4. 4Chop the green garlic.
  5. 5Chop the green garlic.
  6. 6Chop the green garlic.
  7. 7Add green garlic, fresh coriander, green chilies, jeera, and salt to a blender.
  8. 8Add green garlic, fresh coriander, green chilies, jeera, and salt to a blender.
  9. 9Add green garlic, fresh coriander, green chilies, jeera, and salt to a blender.
  10. 10Blend everything well.
  11. 11Blend everything well.
  12. 12Blend everything well.
  13. 13Add salt.
  14. 14Add salt.
  15. 15Add salt.
  16. 16Mix well.
  17. 17Mix well.
  18. 18Mix well.
  19. 19Spread a thin layer onto some foil.
  20. 20Spread a thin layer onto some foil.
  21. 21Spread a thin layer onto some foil.
  22. 22Dehydrate for one hour in the oven or air fryer at 100 degrees Celsius.
  23. 23Dehydrate for one hour in the oven or air fryer at 100 degrees Celsius.
  24. 24Dehydrate for one hour in the oven or air fryer at 100 degrees Celsius.
  25. 25Pound the salt as shown.
  26. 26Pound the salt as shown.
  27. 27Pound the salt as shown.

Ingredients

  • 0.5 cup Green garlic
  • 0.5 cup Green garlic
  • 0.5 cup Green garlic
  • 0.25 cup Fresh coriander
  • 0.25 cup Fresh coriander
  • 0.25 cup Fresh coriander
  • 2 Green chilies
  • 2 Green chilies
  • 2 Green chilies
  • 1 tsp Jeera
  • 1 tsp Jeera
  • 1 tsp Jeera
  • 2 tbsp Salt
  • 2 tbsp Salt
  • 2 tbsp Salt
  • 0.5 cup Salt
  • 0.5 cup Salt
  • 0.5 cup Salt

Equipment

mortarpestleblenderovenair fryer

Tips

  • Dry it in the oven at the lowest temperature for 60 minutes.
  • Do not add any water while grinding.
  • This time around I tried in the air fryer for one hour at lowest temperature and results were fab.
  • You can also use this without sun drying.
  • Once dry you can store for 3-6 months.