Flavour Diary: Drumstick (Munakkaya/shajan) Pickle Recipe | Flavour Diary | Vegetarian

Drumstick Pickle is simply a delicious pickle and best goes as sides for roti or rice. Pickling in India is quite common and pickles are made out of any vegetable or chicken or lamb or even sea food. Different regions in India have different style and flavour of pickles. Pickling do need patience because it has lot of steps involved and carefulness while making it otherwise all your hard work is gone as pickle is gone.Today's pickle is Andhra and Telangana style.
Always make sure that you use fresh ingredients while pickling. The drumsticks which i used here are home grown in India at my friends place. When my friend was back from India after holiday she brought drumsticks, guava, ripened mangoes, lemons and sweets for all our Kitty friends. I know thats lot to enjoy the goods from India without going over there. Everything was so fresh and tasty.
Drumsticks also known as Shajan in Hindi and Munakkaya in Telugu have lot of health benefits likes it Purifies blood, Lowers the blood sugar level, helps in building strong bones, protects against infections, helps in digestion and many more. Not only Drumsticks but its leaves moringa are having huge benifits too. So when ever find them, then make sure you have them mandatory.
Stay tuned for the video ... its coming very soon

Level: Moderate

1 cup: 250ml

1 tablespoon: 15ml
1 teaspoon: 5 ml

Ingredients

Drumsticks: 500gm
Tamarind:100gm
Salt: 70gm
Red Chilli Powder: 70gm(increase for spice level may be around 100gm)
oil for frying: 400ml
Mustard: 2 tablespoons
Fenugreek Seeds: 1 tablespoon

Tadka/Tempering:
Mustard Seeds:1 teaspoon
Jeera/Cumin: 1 teaspoon
Chana Dal: 1 tablespoon
Urad Dal: 1 tablespoon
Curry leaves: 1 spring ( i used dry leaves)
Dry Red Chilli: 1
Garlic: 8-9
Ginger: 2 inch piece

Directions

Dry pickle powder:

Dry roast mustard seeds until seeds pops and then dry roast fenugreek seeds and once they change the little color keep a side. Once they are cooled, blend to fine powder.

Ginger Garlic Paste:

You can use store bought ginger garlic paste too, take approx 3 tablespoons.

I made fresh paste to get good flavour in pickle. Clean the garlic pods and ginger , chop them and blend roughly and keep aside.

Tamarind Paste:
In a bowl add hot water(around 1 cup) and tamarind and keep aside for 10 mins.
Now try squeezing the pulp from the tamarind and remove the unwanted stuff.
In a pan add the tamarind pulp and heat the mixture and cook until a pulp becomes thick and comes together.
Keep aside and let it cool.

Fry drumsticks:

Wash and tap dry drumsticks and keep aside until they are completely dry.Cut the drumsticks in 2 inches in length.
In a pan add oil. Once oil is hot, add cut drumsticks and fry until they change color. keep the fried drumsticks aside.

Tadka/Temparing:

Make use of same drumstick cooked pan and oil.
Heat oil and Once oil is hot add mustard seeds. Once mustard seeds pops add cumin seeds, chana dal, uraddal, curry leaves, dry red chilli and prepared ginger garlic paste. Cook until raw smell from ginger garlic is gone.
Keep aside and let it cool completely.

Final Step:

Take washed and completely dry vessel. Add fried Drumsticks, Red Cilli powder, Salt, 1 tablespoon of dry Pickle powder, Cooled tamarind paste and Cooled Tadka/tempering. Mix well and cover it.
Keep in dry place and mix with dry spoon once in a day for 3 days and your pickle is ready.

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