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Ingredient
Drumstick pickle Andhra Style
Introduce
Chef :
Mona SantoshDrumstick pickle Andhra Style
#ebook -33
#onerecipeonetree
#winterdishes
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.
Ingredient
Food ration :
1 small bottleCooking time :
20 minutes
1 tsp
fenugreek seeds
2.5 cups
tomatoes finely chopped
1/2 tsp
turmeric powder
1 tsp
Red chilli powder
1 tsp
mustard seeds
1 tsp
chana dal
1 tsp
urad dal
as needed
Curry leaves
1/4 tsp
asafoetida
to taste
Salt
as needed
Oil
Cooking instructions
* Step 1
Dry roast fenugreek and make fine powder, it will make nearly 2 tsp of powder.
* Step 2
Soak tamarind in hot water for 15 minutes and make thick pulp.
* Step 3
Cut drumsticks in 1.5" pieces and deep fry until almost cooked. Takes around 8-10 minutes.
* Step 4
In another pan heat up 2 tbsp oil, add chopped tomatoes, turmeric and salt.
* Step 5
Fry till tomatoes get mushy.
* Step 6
Add the fried drumsticks and cook for 2-3 minutes.
* Step 7
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)
* Step 8
Cook for a few minutes and switch off the flame.
* Step 9
For tempering heat up oil, add mustard seeds, chana and urad dal.
* Step 10
When lentils start changing the colour add asafoetida, bits of dry chilli and curry leaves. Fry on low flame till curry leaves turn crisp.
* Step 11
Add this seasoning to the prepared pickle and mix lightly.
* Step 12
When cool store in a glass bottle. It can be consumed instantly but will taste much better after 2 days.
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