First take half of the Rai kuria and methi kuria in separate jars in a mixer jar

Now in a wide bowl, first make a layer of Rai kuria from the outside, then make a layer around it. Then make a layer of methi kuria inside it.... then add asafoetida in between and spread it with a spoon to make a layer.

Now heat as much oil as you can to get the smoke out of the groundnut oil, that is, you put the Rai kuria in the oil and as soon as the oil comes up, heat the oil immediately on the prepared kuriya layer, first on the asafoetida, then on the methi kuria and then on the Rai kuria. Add immediately and keep the lid on for 1 hour so that the extra oil settles nicely in the curry.

Now add turmeric powder, kashmiri red chilli powder and patni red chilli powder and mix well. Add dry roasted and chilled salt on top and mix well. (Adding salt to the masala by roasting it dry roasted and cooled does not cause moisture in the masala and there is no danger of spoiling the masala.) Then fill it in a glass airtight jar.

Now our Achar Masala is ready. This spice can be stored for 1 year in an airtight glass jar. This pickle masala can be used in various pickles, khakra, dhokla, muthiya, thepla or various dal.