Drumstick pickle | mulakkada pachadi
The Drumstick pickle created by parveen is a twist on the traditional Drumstick pickle. The rich flavours and aromas of the Drumstick pickle will take you back to your childhood days. Packed with nutrients and proteins, the Drumstick pickle is very easy to make. Use this Drumstick pickle recipe to introduce your children to the ‘good old days’ of your childhood and the culinary heritage that the country has bestowed upon them. Relive some of your favourite days by making this classic Drumstick pickle- a recipe whose aromas itself are tantalising enough to transport you back in time. With its lovely flavours, the Drumstick pickle is an ode to Drumstick pickle-a cuisine that is just one of the many cuisines that make up our culinary heritage. The step-by-step instructions given for the Drumstick pickle are clear and detailed enough to help you easily make this simple, yet delicious Drumstick pickle. So pack your culinary tools and create the classic Drumstick pickle to take a lovely trip down memory lane.
Prep time
Cook time
Total time
Ingredients (240 ml cup used)
- 1 fresh tender drumstick chopped to 1 or 2 “length
- 2 ½ cups of chopped tomatoes
- 4 ½ tbsp. Red chili powder (Kashmiri red chili powder or byadgi, reduce if using Guntur chili powder)
- 2 tsp. methi seeds / menthulu
- Large lemon sized ball of tamarind
- Salt to taste
- Oil as needed Tempering
- 1 sprig of curry leaves
- 1 red chili (remove the seeds and break)
- ¼ tsp mustard
- ½ tsp channa dal, (optional)
- ½ tsp split urad dal (optional)
- oil as needed
How to make the recipe
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Dry roast 2 tsps. Of methi seeds. Cool and then make a fine powder.
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Deep fry drumsticks till almost cooked. Takes around 8 to 12 mins on medium flame. I do not deep fry as iam little worried with kids clinging on to me. You can shallow fry too but takes long. Set the drumstick pieces aside.
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In the same pan and oil, add tomatoes, turmeric and salt.
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Fry the tomatoes till completely mushy. Mine looks juicy, don’t worry if yours do not look like mine. It all depends on the kind of tomatoes you use.
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Add the fried drumsticks and cook for 3 to 4 mins or until drumsticks are fully cooked. This step is very important. Otherwise the pickle smells like raw drumstick.
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Soak tamarind in hot water for some time and squeeze well.
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Filter this in the tomato mixture to remove dirt or sand.
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Add chili powder, salt, methi powder to this and mix well.
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Taste it and check the sour and salt. If needed adjust now, after you temper, it doesn’t taste good.
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Temper with tempering ingredients pour the hot tempering over the pickle.
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Add in more oil (you can use up the oil you used for frying drumsticks), if you wish. Mix well and store it in a clean, moist free, airtight glass bottles.
