Drumstick Pickle | How to make Drumstick Pickle

By Preethi Prasad  |  29th Nov 2015  |  
4.8 from 4 reviews Rate It!
  • Drumstick Pickle, How to make Drumstick Pickle
Drumstick Pickleby Preethi Prasad
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    8

    People

339

4





About Drumstick Pickle Recipe

Pickles are my favourite. My food platter is incomplete without pickle. My Mom and Mom In Law make different variety of pickles and each one has their own unique style and recipes. I always pack pickles on my way back from India. I had never thought of making pickles at home until this year. I started making Instant pickle and it was liked by my family. That boosted my confidence and thus began my journey of making pickles. I have tried many types of pickles. One such unique pickle recipe is Drumstick pickle.

Drumstick Pickle

Ingredients to make Drumstick Pickle

  • 1 tomato chopped
  • 2 to 3 tsp red chilli powder (Depends on your spice intake)
  • 2 tsp methi seeds/fenugreek dry roasted and powdered
  • lemon sized Tamrind
  • 90 ml oil
  • For Tadka:
  • Few curry leaves
  • 1/4 Tsp mustard/Rai
  • 1/2 Tsp Channa dal/ Bengal Gram
  • 1/2 Tsp Urad dal/ Black Gram
  • 1/4 Tsp turmeric /Haldi
  • 2 Tender drumsticks chopped to 1 or 2 length
  • 1 tomato chopped
  • 2 to 3 tsp red chilli powder (Depends on your spice intake)
  • 2 tsp methi seeds/fenugreek dry roasted and powdered
  • lemon sized Tamrind
  • 90 ml oil
  • For Tadka:
  • Few curry leaves
  • 1/4 Tsp mustard/Rai
  • 1/2 Tsp Channa dal/ Bengal Gram
  • 1/2 Tsp Urad dal/ Black Gram
  • 1/4 Tsp turmeric /Haldi
  • salt to taste

How to make Drumstick Pickle

  1. Dry roast methi seeds and blend to make a fine powder. Soak tamarind in 1/2 glass of hot water. Heat 80 ml oil in a wok. Add the chopped drumsticks. Shallow fry for 8 to 10 minutes on medium flame. Then remove and keep it aside.
  2. In the same wok, add chopped tomatoes, haldi and salt to taste. Cook till the tomatoes turn mushy.Then add the drumsticks and cook for 4 minutes.
  3. Ensure the raw smell of drumstick is gone. Squeeze the tamarind and add the pulp in the wok. Add chilli powder, salt to taste and methi/fenugreek powder and mix well. Once the oil starts leaving the sides you can turn off the stove.
  4. Heat the balance oil in a pan. Add curry leaves, channa dal/bengal gram, urad dal/black gram, mustard seeds. Add the tadka on the pickle and allow it to cool.
  5. Store it in an air tight container. This Pickle is lip smacking and I am sure you will love it.

Reviews for Drumstick Pickle (4)

Shailla Mudaliara year ago

How long can we keep the pickle
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Prema Raghuramana year ago

Hi ! That's an interesting pickle recipe. However, need to know how long does it stay ? Does it need refrigeration? How soon does it need to be consumed ?
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Marlyn Dias2 years ago

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Chaya Anja2 years ago

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