Drumstick Pickle

Ingredients15 to 20 drumsticks, cut into 75 mm (3”) long pieces1 cup mustard (rai / sarson) oil1 tbsp chilli powder2 tsp turmeric powder (haldi)1 tbsp mustard seeds ( rai / sarson)salt to tasteMethod

1. Wash and steam the drumstick pieces in a steamer. Drain and keep aside.2. Heat the oil in a kadhai till its smoking point and keep aside.3. When slightly cool, add the chilli powder, turmeric powder and mustard seed, mix well and sauté on a

slow flame for 1 to 2 minutes.4. Remove from the flame add the salt and drumstick pieces and mix well.5. Store at room temperature for 5 days and use as required.

2) Ingredients:Drumstick – 15 to 20 (to make 8 cups)Tamarind Pulp – 2 cupRed Chilli Powder – 1 cupSalt – 1/2 cup, powderedGingelly Oil – 2 cupsTurmeric Powder – 2 tsp

For Seasoning:Mustard Seeds – 4 tspFenugreek – 4 tspAsafoetida – 1 tspRed Chillies – 15 to 20, brokenGarlic – 8 to 10 flakes, peeled

Method:1. Wash the drumsticks and cut into 2 inch pieces.2. Spread over a cloth for 3 hours to dry.3. Heat 2 to 4 tblsp of oil in a pan.4. Add the drumstick pieces.5. Mix well and cover with a lid over low flame.6. Cook for 5 to 7 minutes, stirring from time to time.7. Remove the lid and cook until the moisture evaporates.8. Remove the drumstick pieces and keep aside.9. In the same pan, pour the remaining oil.10. Add mustard seeds, fenugreek, asafoetida, garlic, red chillies and tamarind pulp.11. Add turmeric powder and salt.12. Boil for sometime and then add the drumstick pieces and red chilli powder.13. Cook until thick.14. Remove from heat and store in a dry bottle/container.15. This keeps good for 4 months if stored properly.

3) IngredientsDrumsticks – Med 10-11 .Red chilli powder – 1 cup heapedSalt – ¾ cupTamarind paste – 1 and ½ cupMethi/Fenugreek seeds – 2 tbsps heaped

Mustard seeds – 5 tbspsCumin/Jeera – 1 tspTurmeric powder – ¼ tspOil – 3 cups

For Tempering/TalimpuDry red chillies – 3-4 brokenCurry leaves – 1 sprigMustard – ½ tsp

Asefotida/Hing – 1/6 tsp OptionalChana dal/split garbanzo – 1 tsp

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Preparation1. Wash and pat dry well and trim the edges of the drumsticks. Do not peel. Now chop into 1” pieces and keep.2. Wash tamarind and add little water and boil till water evaporates and cool, then grind into smooth paste as shown.3. Take the methi, mustard and cumin and grind into smooth powder and keep4. Place a kadai on stove and heat the oil, deep fry the drumstick pieces till they change colour as shown and remove and place in a bowl.5.In the same oil prepare tempering by spluttering mustard and add chana dal, red chillies, curry leaves and hing lastly add the turmeric powder and turn off heat remove from the stove and keep aside to cool.MethodIn a glass mixing bowl add red chilli powder, methi-mustard-cumin powder, salt and combine.Now add the tamarind paste, fried drumsticks and the tempered and cooled oil and mix gently taking care not to break the pieces till wel combined.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 tight lid on, on the third day.No need to add any preservatives, just maintain a layer of oil on top always

4) Ingredients:

1 teaspoon methi seeds (fenugreek) 3 teaspoons mustard seeds 20 dry chili peppers 2 tablespoons pickle powder (any

brand) 100 g tamarind pulp

2 tablespoons vinegar 15 vegetable drumsticks 3 whole garlic 3 tablespoons salt 1 cup cooking oil 2 tablespoons gingelly oil

Directions:Cut the drumsticks in medium pieces.Steam them in idle plates for 5 minutes.Peel garlic and leave it whole (dont cut/chop).Grind methi, mustard, dry chilli and tamarind to a fine paste.Heat oil in a skillet.Add garlic, pickle powder, ground paste, salt and steamed drumsticks.Cook on low flame for 5 minutes.Cool it, add vinegar and gingley oil.Mix well.Soak for 3 days.Serve.

5) INGREDIENTS :Drumsticks : 4 bigoil : 1 cupTamarind pulp : 50 gchilly powder : 4 tsp

fenugreek powder : 1 tspsalt : 4 tspmustard seeds powder : 2 tspturmeric : 1/2 tsp

Method :1) First wash drumsticks and dry them completely, cut them into finger size pieces. see that it is fully dried otherwise pickle will get spoiled.2) Take a big bowl and mix all the powders fenugreek Powder, Mustard seeds powder, chilli powder, salt, turmeric powder and keep it aside.3) Heat a non stick pan add 1 cup oil sufficient for your pickle .4) Add chopped drumsticks and fry well. It takes nearly 15-18 mins to boil fully.

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5) When drumsticks are half boiled then add the tamarind pulp and let it boil fully.6) Switch off the stove and after 5 mins add your mixed powders on it.7) When it is fully cooled mix well and Put it in a dry container.8) After 1/2 day pickle is ready to eat.9) Mix with hot rice and enjoy the spicy,tangy pickle with Vadiyams and papad.

6) Sanjeev Kapoor Drumstick PickleIngredientsDrumsticks, cut into 1 ½ inch long pieces 1 kilogramSesame oil (til oil) 1 cupMustard seeds 1 teaspoonFenugreek seeds (methi dana) 1 teaspoonAsafoetida 1 teaspoon

Garlic, chopped 1/2 cupDried red chillies 10 Tamarind pulp 1/4 cupTurmeric powder 2 teaspoonsSalt 1/4 cupRed chilli powder 3/4 cup

MethodStep 1: Heat two tablespoons of sesame oil in a non-stick pan. Step 2: Add drumstick pieces, stir, cover and cook low heat for five to seven minutes stirring in between. Remove the drumstick pieces. Step 3: Heat the remaining sesame oil in the same pan.Step 4: Add mustard seeds, fenugreek seeds, asafoetida, garlic, red chillies, tamarind pulp, turmeric powder and salt, mix well and sauté for a couple of minutes.Step 5: Add drumsticks and red chilli powder and cook till it thickens. Step 6: Cool and store it in a dry glass jar.

7) Ingredients15 to 20 drumsticks, cut into 75 mm (3”) long pieces1 cup mustard (rai / sarson) oil1 tbsp chilli powder

2 tsp turmeric powder (haldi)1 tbsp mustard seeds ( rai / sarson)salt to taste

Method1. Wash and steam the drumstick pieces in a steamer. Drain and keep aside.2. Heat the oil in a kadhai till its smoking point and keep aside.3. When slightly cool, add the chilli powder, turmeric powder and mustard seed, mix well and sauté on a slow flame for 1 to 2 minutes.4. Remove from the flame add the salt and drumstick pieces and mix well.5. Store at room temperature for 5 days and use as required.

8) Drumstick Pickle Ingredients

1/4 cup oil 2 drumsticks (cut into 2 cm pieces) 1/2 tsp mustard seeds 1/2 cumin seeds 1/2 tsp chana dal (bengal gram lentil) 1/2 tsp urad dal 2 red chilies Few curry leaves

4 garlic pods A pinch of asafoetida A pinch of turmeric powder 1 lemon size tamarind (soaked in to hot

water and remove pulp from tamarind) 2 tsp pickle powder (1/4 tsp mustard

powder, 1/4 tsp fenugreek powder, 1 1/2 tsp red chili powder)

Salt to tasteMethodHeat oil in a pan and add drumsticks and fry them till the drumsticks become soft, then remove from oil and keep it aside.Now in the same oil, add mustard seeds, cumin seeds and let them splutter. Now add chana dal, urad dal, red chilies, curry leaves, crushed garlic pods and hing and fry them for a minute.Add fried drumsticks and mix well. Now add tamarind pulp, pickle powder, salt, turmeric powder and mix well, then cook for 5 mins in medium flame and turn off the flame.Let it cool down and store it into a airtight container and it can be used for more than 1 week.

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9) Ingredients15 drumsticks1 tsp methi (fenugreek seeds)3 tsp mustard seeds20 dried red peppers1/4 tsp asafoetida1 Tbsp turmeric powder

100 gm tamarind2 Tbsp vinegar3 pods of garlic, peeled3 Tbsp salt1 cup refined oil2 Tbsp sesame oil

MethodScrape the drumsticks and cut as desired.Steam them for 5 minutes.Make a fine paste of methi, sarson, red chilies and tamarind.Heat oil and add garlic, ground ingredients, heeng, salt and haldi.Mix well and add drumsticks.Cook on low flame for 5 minutes. Take it off the stove and cool.Then add vinegar and sesame oil.Transfer into a clean jar. Keep the preparation refrigerated for at least 3 days before serving.

10) Ingredients1 fresh tender drumstick chopped to 1 or 2 “ length2 ½ cups of chopped tomatoes4 ½ tbsps. red chili powder (I use Kashmiri red chili powder or byadgi, if you are using Guntur chili powder, reduce the quantity)2 tsps methi seedsbig lemon sized ball of tamarindsalt to tasteoil as needed (I prefer using mustard oil, if you do not have, peanut or sunflower oil is best. or

you can use mustard and half peanut) I suggest you to use atleast 90 ml oil, otherwise it doesn’t taste good.Tempering1 sprig of curry leaves1 red chili (remove the seeds and break)¼ tsp mustard½ tsp channa dal,½ tsp split urad dal oil as needed

Method1.   Dry roast 2 tsps of methi seeds . cool and then make a fine powder2.   Deep fry drumsticks till almost cooked .takes around 8 to 12 mins on medium flame.You can shallow fry

too but takes long. set the drumstick pieces aside3.   In the same pan and oil, add tomatoes, turmeric and salt4.   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.5.   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 drumstick6.   soak tamarind in hot water for some time and squeeze well7.   filter this in the tomato mixture to remove dirt or sand (most of the times this is present)8.   add chili powder, salt, methi powder to this and mix well9.   Taste it and check the sour and salt. if needed adjust now, after you temper, it doesn’t taste good10.  Temper with tempering ingredients pour the hot tempering over the pickle11.   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.Notes:

1.   Make sure your drumstick is cooked well before you add chili powder and tamarind2.   In India my Mom and MIL keep this for a couple of months without refrigeration and stays good. But I have

personally never tried it without refrigeration as iam doubtful since Singapore is very humid and the weather is not stable. So I suggest you refrigerate and use up within 3 months.

3.   Always handle the pickle with moist free spoons and hands, otherwise fungus can grow on it.4. Pickles spoil faster if there is not enough salt and oil in it. so add enough oil and salt.

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11) Drumstick Pickle Recipe Ingredients 15 drumsticks1 tsp methi (fenugreek seeds)3 tsp mustard seeds20 dried red peppers1/4 tsp asafoetida1 tbsp turmeric powder

100 gm tamarind2 tbsp vinegar3 pods garlic-peeled3 tbsp salt1 cup refined oil2 tbsp sesame oil

Drumstick Pickle Recipe ProcedureScrape the drumsticks lightly and cut into desired sized pieces. Steam them for 5 minutes. Grind together the methi, sarson, red chilies and tamarind to a fine paste. Heat oil and add garlic, ground ingredients, heeng, salt and haldi. Mix well and add the drumsticks. Cook on low flame for 5 minutes. Take it off the heat and cool. Add the vinegar and sesame oil, transfer into a clean jar and leave for 3 days, before serving.

12) Drumstick Pickle Ingredients:1 teaspoon methi seeds (fenugreek)

3 teaspoons mustard seeds 20 dry chili peppers 2 tablespoons pickle powder (any

brand) 100 g tamarind pulp

2 tablespoons vinegar 15 vegetable drumsticks 3 whole garlic 3 tablespoons salt 1 cup cooking oil 2 tablespoons gingelly oil

How to make Drumstick Pickle Cut the drumsticks in medium pieces. Steam them in idle plates for 5 minutes. Peel garlic and leave it whole (dont cut/chop). Grind methi, mustard, dry chilli and tamarind to a fine paste. Heat oil in a skillet. Add garlic, pickle powder, ground paste, salt and steamed drumsticks. Cook on low flame for 5 minutes. Cool it, add vinegar and gingley oil. Mix well. Soak for 3 days. Drumstick Pickle is ready to serve.

13) Ingredients:One KG drumsticks ( about 25 medium long fully mature drumsticks)2 tbsp turmeric powder250 gms tamarind150 gms Chilly powder

150 gms crystal salt100 gms garlic2 tbsp fenugreek seed powder500 gms oil for seasoning

Process:Take about 25 drumsticks ( one Kg ). Select those that are not tender and the seed is a bit hardened. This will help the pieces to retain their shape even after pickling. Tender drumstick pieces, some time after pickling, will get soft and even soggy.Wipe the drumsticks with a damp cloth first and then with a dry cloth. Cut the drumsticks to about 11/2 to 2 inches long pieces. Transfer the pieces to a non-metallic container which has a proper lid. Add a tsp oil to the pieces, 2 tbsp turmeric powder and mix well. Add salt to pieces and mix well. Peel the tamarind lump to smaller pieces and place at the bottom of the container. Place the lid firmly and let the pieces marinade overnight or for a day. Due to salt, the drumstick pieces will ooze water and the tamarind becomes soft.Next day, take the drumstick pieces out. Mix chilly powder, fenugreek seed powder and garlic paste with the water that has oozed and the tamarind turned soft in the container. For better mixing, you can put all the ingredients into mixer / grinder for a minute. Add the drumstick pieces and mix well.Seasoning:

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Heat the oil in the pan. Toss in 10 red chillies, 10 garlic flakes, 2 tsp polished green gram, I tbsp mustard seed and a handful of curry leaves.After oil is cooled, mix well in the pickle. Transfer the pickle to glass jars / plastic bottles. Wait for a couple of days before you start polishing it off.The shelf life is one year.

Drumstick Pickle: To prepare this exotic and juicy drumstick pickle, firstly wash the drumsticks and wipe them dry thoroughly. Scrape the hard layer slightly. Cut them into small pieces (approx. about 2” sized pieces). Heat a cup of oil in a wok and add the drumstick pieces and fry them for few minutes. Add the tamarind juice mix and fry. Remove and keep aside. Take a mixing bowl and add the required amount of red chilli powder, salt to taste mustard powder and add a cup of oil to it. Mix all the ingredients thoroughly and then mix the drumstick pieces into the bowl.

Transfer this into a sterilized glass bottle or an earthenware jar and close the lid. Cover the jar with a muslin cloth and keep it in a dry and safe place. Stir the contents of the jar with a dry spoon or ladle (Pickles should be kept always away from moisture) for few days, at least once a day because all the spices will mix together with drumstick pieces. Check for taste and add oil or salt if necessary. Pickle will be ready to eat after 4 weeks. Mix and enjoy this spicy and tangy pickle with hot cooked rice and ghee (clarified butter).

14) Ingredients: • 1/4 tsp Asafetida • 1 tbsp Turmeric powder • 2 tbsp Sesame Oil • 1 tsp Methi (fenugreek seeds)

• 3 tsp Mustard Seeds • 20 Dried Red Peppers • 3 cloves Garlic (peeled) • 3 tbsp Salt • 100 g Tamarind • 2 tbsp Vinegar • 15 Drumsticks • 1 cup Refined Oil

How to make Drumstick PickleScrape and chop the drumsticks into small pieces.Boil them for 5 minutes approximately; set it aside.In a blender, mix sarson, methi, tamarind and red chillies.Now heat oil and add asafetida, garlic, salt, ground ingredients and haldi.Stir it well and add tamarind mixture with drumsticksCook it on medium flames for about 5 minutesSet is aside and allow it to cool.Now add sesame oil and vinegar and spoon the content into a jar.Leave it for a week for an extra crunchy taste.

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15) Ingredients15 drumsticks1 tsp methi (fenugreek seeds)3 tsp mustard seeds20 dried red peppers1/4 tsp asafoetida1 Tbsp turmeric powder100 gm tamarind2 Tbsp vinegar3 pods of garlic, peeled3 Tbsp salt1 cup refined oil2 Tbsp sesame oil

MethodScrape the drumsticks and cut as desired.Steam them for 5 minutes.Make a fine paste of methi, sarson, red chilies and tamarind.Heat oil and add garlic, ground ingredients, heeng, salt and haldi.

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Mix well and add drumsticks.Cook on low flame for 5 minutes. Take it off the stove and cool.Then add vinegar and sesame oil.Transfer into a clean jar. Keep the preparation refrigerated for at least 3 days before serving.

16) Ingredients For Drumstick Pickle

No of drumsticks pieces about 3 inch long-15 to 20

Mustard  oil-one cup One tablespoon chilli powder

Two teaspoon turmeric powder One tablespoon mustard seeds Add salt according to taste

How To Make Drumstick Pickle First properly wash the drumsticks and then with the help of a steamer, heat it for sometime. Now soak the water from drumsticks and leave it aside. Take a wok and heat some oil in it and do this till the smoke comes out and then leave it aside. When the oil becomes slightly cool then add some mustard seeds, turmeric powder and chilli powder

to this oil and mix it properly Now fry this mixture on a low heat for about 2 minutes. Take it off from flame and then add drumstick pieces and salt in this mixture and mix it properly. Keep this prepared mixture at room temp for about 5 days and the recipe will be prepared.

17) INGREDIENTS REQUIRED :Drumsticks 2 bigoil : 1 & 1/2 cupgarlic cloves : 8SET 1 :-chilly powder : 2 tspns

salt : 2 tspnsfenugreek powder : 1 tspnmustard seeds powder : 1 tspnturmeric : 1/4 tspn

PREPARATION : First wash drumsticks and dry them , cut them into finger size pieces. see that it is fully dried. Take a bowl and add all the powders under set 1.Heat a pan add oil sufficient for ur pickle , nearly 1/2

cup. Add chopped drumsticks and fry well. It takes nearly 8 mins to boil fully.

So just before it is getting boiled fully add crushed garlic and fry well. Switch off the stove and after 5 mins pour ur mixed powders on it.

Take a bowl add 1 cup of oil and heat it . when it cools add it to pickle .( if we add this much of quantity before hand it gives trouble while frying drumstick.)

When it is fully cooled mix well and add lemon juice . Put it in a dry container. After 1/2 day it will be good. This will be good for 1 week. Better to store it in freeze if u r doing large

quantity.

18) Drumstick pickle is very delicious. Only raw drumstick .i.e. without seeds and soft drumsticks are required for making pickle.

Ingredients for drumstick pickle

Drumstick - 300 gramsSalt - 1 tspMustard oil - 1/3 cupAsafoetida - 2-3 pinchTurmeric powder - 1 tsp

Fennel powder - 1 tspRed chilly powder - ¼ tspBlack pepper powder - ¼ tspYellow mustard powder - 2 tbspVinegar - 1 tbsp

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How to make drumstick pickleFor making drumstick pickle firstly wash and pat dry them. Cut them into ¾ - 1 inch pieces lengthwise add 1 tsp salt and store it in any container for 3 days. Stir the beans daily with spoon.How to make pickle from drumstick kept for 3 days in salt:Take oil in a pan and place it on flame for heating. Turn off the gas and place on the surface. When oil gets little cold, add asafoetida, turmeric powder, fennel powder and mix well. Also add drumstick, salt, red chilly powder, mustard powder and black pepper powder. Mix all ingredients really well.Drumstick pickle is ready. Store the pickle in any glass or plastic container when it cools down completely. After 3 days pickle becomes sour and very delicious. All spices get absorb in the drumstick.Stir the pickle daily once in a day. Serve the pickle with chapatti or parantha and enjoy eating.This drumstick pickle can be stored for 1-2 months. if you wish to have longer shelf life of the pickle then add more oil into it so that the pickle remains soaked in the oil completely.

Suggestion:

Wash the container used for storing pickle first with warm water and place in sunlight.Use a clean and dry spoon for taking out pickle. Make sure your hands are also dry and cleanStir the pickle with the same spoon as it increases its shelf life.

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