This is a traditional sticky powder, used as a pickle, done during "shraddham" days.
Green chilli (long) - 2 or 3
Coconut scraped - 3/4 cup
Salt - to taste
Lime - 1/2
Mustard seeds - for tempering
Oil - 1/2 tsp.
Scrap coconut. Roughly chop green chillies. Grind green chillies and coconut alongwith salt to a coarse powder.(DO NOT ADD WATER). Transfer to a bowl, squeeze half a lime and temper with mustard seeds.
This goes well with curd rice. Stays good for 2 or 3 days when refrigerated.
This will be very hot and squeezing the lime juice balances it.
NOTE: GENERALLY, THE FOOD COOKED ON SHRADDHAM DAYS ARE NOT PRESERVED FOR THE NEXT DAY. IT IS SUPPOSED TO BE USED ON THE SAME DAY. HOWEVER, WE CAN MAKE IT ON OTHER DAYS AND REFRIGERATE IT AND USE FOR 2 OR 3 DAYS.