9/13/2015 Drumstick pickle indian style | My Home Tastes
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Drumstick pickle
Drumsticks Pickle
This is a summer vegetable pickle,a good way of preserving the vegetable in a tasty and spicy wayis Pickling.That too in Andhra Style.Only care to be taken while preparing Pickles is that not a single dropof water should come in contact with the dish while on the process or after the process and even whenstoring andusing.The taste increases as the pickle matures day by day.
Ingredients
Drumsticks – Med 10-11 .
Red chilli powder – 1 cup heaped
Salt – ¾ cup
Tamarind paste – 1 and ½ cup
Methi/Fenugreek seeds – 2 tbsps heaped
Mustard seeds – 5 tbsps
Cumin/Jeera – 1 tsp
Turmeric powder – ¼ tsp
DRUMSTICKS PICKLE ANDHRA STYLE
9/13/2015 Drumstick pickle indian style | My Home Tastes
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Oil – 3 cups
For Tempering/Talimpu
Dry red chillies – 3-4 broken
Curry leaves – 1 sprig
Mustard – ½ tsp
Asefotida/Hing – 1/6 tsp Optional
Chana dal/split garbanzo – 1 tsp
Preparation
1.Wash and pat dry well and trim the edges of the drinsticks.Do not peel.Now chop into 1” pieces andkeep.
Drumsstick
9/13/2015 Drumstick pickle indian style | My Home Tastes
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Trimmed,and chopped drumsticks
2.Wash tamarind and add little water and boil till water evaporates and cool,then grind into smooth pasteas shown.
Boiled Tamarind Paste
3.Take the methi,mustard and cumin and grind into smooth powder and keep
9/13/2015 Drumstick pickle indian style | My Home Tastes
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Methi-Mustard-Cumin Powder
4.Place a kadai on stove and heat the oil,deep fry the drumstick pieces till they change colour as shownand remove and place in a bowl.
Deep fried Drumstick pieces
5.In the same oil prepare tempering by spluttering mustard and add chana dal,red chillies,curry leavesand hing lastly add the turmeric powder and turn off heat remove from the stove and keep aside to cool.
Method
In a glass mixing bowl add red chilli powder,methi-mustard-cumin powder,salt and combine.
9/13/2015 Drumstick pickle indian style | My Home Tastes
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Mix the Red chilli powder,Salt and Methi-Mustard-Cumin Powders
Now add the tamarind paste,fried drumsticks and the tempered and cooled oil and mix gently taking carenot to break the pieces till wel combined.
All ingredients of Pickle being Mixed
Cover the bowl tightly with a cotton cloth and keep inside a shelf carefully.
Take out the bowl after 24 hours and gently mix again then cover and keep for another 24 hours.
You can now transfer the pickle into a porcelain or glass jar with a tightlid on,on the third day.
No need to add any preservatives,just maintain a layer of oil on top always
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