Drumstick Pickle

Published under: DrumstickPickles

Drumstick – 15 to 20 (to make 8 cups)
Tamarind Pulp – 2 cup
Red Chilli Powder – 1 cup
Salt – 1/2 cup, powdered
Gingelly Oil – 2 cups
Turmeric Powder – 2 tsp

For Seasoning:
Mustard Seeds – 4 tsp
Fenugreek – 4 tsp
Asafoetida – 1 tsp
Red Chillies – 15 to 20, broken
Garlic – 8 to 10 flakes, peeled

1. Wash the drumsticks and cut into 2 inch pieces.
2. Spread over a cloth for 3 hours to dry.
3. Heat 2 to 4 tblsp of oil in a pan.
4. Add the drumstick pieces.
5. Mix well and cover with a lid over low flame.
6. Cook for 5 to 7 minutes, stirring from time to time.
7. Remove the lid and cook until the moisture evaporates.
8. Remove the drumstick pieces and keep aside.
9. In the same pan, pour the remaining oil.
10. Add mustard seeds, fenugreek, asafoetida, garlic, red chillies and tamarind pulp.
11. Add turmeric powder and salt.
12. Boil for sometime and then add the drumstick pieces and red chilli powder.
13. Cook until thick.
14. Remove from heat and store in a dry bottle/container.
15. This keeps good for 4 months if stored properly.

Vaijayanthi Srinivasan
Vaijayanthi Srinivasan
Vaijayanthi Srinivasan is a South Indian by birth who learnt cooking at a very young age. Mother of 3, she takes pride in cooking various South Indian traditional meals for the family to enjoy. She has been cooking for the last 35 years.

1 comment

mallika February 14, 2013 - 9:11 am

post your recipe picture also for easier reference


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