Drumstick pickle
Seasonal pickle usually made during winter when hot parathas call for a spicy-tangy freshly made pickle. I make it in a small batch to last for a few days. When weather is cool it has a shelf life up to 10 days but can be refrigerated for a month. Moringa leaves also contains calcium and phosphorous, which help keep bones healthy and strong. Moringa leaves detoxify and cleanse your body.
Ingredients
- For Making Drumstick pickle :
- 2 drumstick/moringa
- 1 tsp fenugreek seeds
- 2.5 cups tomatoes finely chopped
- 1/2 tsp turmeric powder
- 1 Lemon size ball of tamarind
- 1 tsp Red chilli powder
- 1 tsp mustard seeds
- 1 tsp chana dal
- 1 tsp urad dal
- 1 dry red chilli
- as needed Curry leaves
- 1/4 tsp asafoetida
- to taste Salt
- as needed Oil
Instructions
- For Making Drumstick pickle :
- Dry roast fenugreek and make fine powder, it will make nearly 2 tsp of powder.
- Soak tamarind in hot water for 15 minutes and make thick pulp.
- Cut drumsticks in 1.5″ pieces and deep fry until almost cooked. Takes around 8-10 minutes.
- In another pan heat up 2 tbsp oil, add chopped tomatoes, turmeric and salt.
- Fry till tomatoes get mushy.
- Add the fried drumsticks and cook for 2-3 minutes.
- Filter and add tamarind pulp in the tomatoes along with chilli powder and powdered fenugreek.
- Taste to adjust the salt and spices.(make sure that drumsticks are cooked well before you add the tamarind)
- Cook for a few minutes and switch off the flame.
- For tempering heat up oil, add mustard seeds, chana and urad dal.
- When lentils start changing the colour add asafoetida, bits of dry chilli and curry leaves.
- Fry on low flame till curry leaves turn crisp.
- Add this seasoning to the prepared pickle and mix lightly.
- When cool store in a glass bottle.
- It can be consumed instantly but will taste much better after 2 days.
Relax & Enjoy !
Courtesy / credit :
Mona Santosh