Many dishes of mine have some background story around it. This one too. I visited one of my relatives farm in Tumkur recently and came back home with lots of farm produce. I loved the hospitality and ever grateful to them.
It included freshly plucked, highly pulpy drumsticks too. I was exploring options to preserve the same, that's where my friend Rajeshwari shared pickle recipe. I tried with seeds alone, then I was told to add pulp as well, which I added and recooked. We all loved the taste.
I bought drumsticks from market and prepared it perfectly. I can't described the taste in words. It's too good. Please do try preparing and enjoy the pickle.
Ingredients
Mustard seeds - 2.5 spoons
Cumin seeds - 1 spoon
Fenugreek seeds - 1/2 spoon
Tamarind - 1 medium lemon sized ball
Jaggery powder - 3 spoons
Salt to taste
Method
Wash and chop the drumsticks as shown in the picture below. Cook the chopped drumsticks in a steam cooker for about 20 minutes or till they are nicely cooked. Take them out and allow it to cool down.
In the meantime, roast 2 spoons of mustard seeds, cumin and fenugreek seeds, red chillies together until you get nice aroma. Cool it and grind it into find powder using a mixer grinder.
Soak tamarind in one cup of hot water for about 10 mins and separate out the juice.
Now open each piece of drumstick and separate out the pulp using a spoon.
Heat a thick bottomed kadai. Add oil. 1/2 spoon mustard seeds and asafoetida.
When mustard seeds starts spattering, add tamarind juice. When tamarind juice starts boiling, add drumstick pulp, mix well and cook for 10 mins.
Now add masala powder, salt and jaggery. Mix well and cook in low flame for about 10 minutes.
You can use this for 15 days if kept outside and more than 2 months if kept in fridge.
This goes well with rice as well as dosa, chapati, roti etc.
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