Drumstick Pickle (Munakkaya Pachadi)
Drumstick pickle - a spicy and sour authentic south Indian dish, made from fresh drumstick, tamarind, and an array of spices. This traditional pickle pairs well with main courses and south Indian breakfast dishes.
Servings: 1 big jar
Calories: 4508kcal
Ingredients
- 580 gms Drumsticks (Moringa Pods)
- 200 gms Tamarind remove seeds and strings
- 400 ml Hot Water
- 10 gms Turmeric
- 25 gms Mustard Seeds
- 25 gms Fenugreek Seeds
- 300 ml Oil
- 150 gms Chilli Powder
- 125 gms Salt
For Tadka
- 15 gms Mustard Seeds
- 10 gms Urad Dal
- 10 gms Chana Dal
- 10 gms Cumin Seeds
- 4-5 Byadigi Dried Red Chillies
- 4-5 Small Dried Red Chillies
- 8-9 sprigs Curry Leaves remove leaves from stem and discard stem
- 80 gms (or) 3 bulbs Fresh Garlic break bulb and peel each clove
Instructions
- Wash drumsticks under tap water and wipe them with a clean cloth.580 gms Drumsticks (Moringa Pods)
- Cut them into 3-4 inch pieces and place them in a plate or bowl and set them aside to use later.
- Place tamarind in a wide bowl.200 gms Tamarind
- Boil water in a kettle and pour it on tamarind.400 ml Hot Water
- Soak it for 15 - 20 minutes.
- After 20 minutes, mash tamarind with potato masher.
- Place a strainer over a thick-bottomed wide steel pan.
- Then transfer the mashed tamarind to a strainer to extract the pulp.
- Press tamarind with the back of the spoon to squeeze out as much pulp as possible.
- Remove the strainer with leftover tamarind.
- Add turmeric powder to the tamarind pulp and mix well.10 gms Turmeric
- Place the steel pan on the stovetop and heat it over medium-low heat.
- Keep stirring regularly to prevent the pulp from sticking to the base of the pan.
- Cook for about 10-12 minutes until it thickens.
- Once the tamarind thickens turn the heat off.
- Let it cool completely.
- Now place a small pan on the stovetop.
- Add mustard and fenugreek seeds and dry roast over medium-low heat.25 gms Mustard Seeds, 25 gms Fenugreek Seeds
- Stir regularly and roast for 2-3 minutes until the spices release aroma.
- Turn the heat off and let the spices cool completely.
- Once they are cool, transfer them to a mixer jar and grind it to a powder.
- Now place a big pan and heat oil over medium heat.300 ml Oil
- Once the oil is hot, gently add the drumstick pieces and fry for 2-3 minutes stirring regularly.580 gms Drumsticks (Moringa Pods)
- Remove them from the oil and place them on a plate or bowl.
- In the same oil fry mustard seeds, chana dal, and urad dal.15 gms Mustard Seeds, 10 gms Urad Dal, 10 gms Chana Dal
- Fry the spices for a couple of minutes until the dal starts to turn light brown and releases aroma.
- Now add cumin seeds and fry for a minute until aromatic.10 gms Cumin Seeds
- Add red chillies followed by garlic and fry until a pungent aroma is released.4-5 Byadigi Dried Red Chillies, 80 gms (or) 3 bulbs Fresh Garlic, 4-5 Small Dried Red Chillies
- Add curry leaves and fry for 30 seconds and then turn the heat off. Let it cool completely.8-9 sprigs Curry Leaves
- Meanwhile, add chilli powder, freshly ground mustard fenugreek powder, salt and fried drumstick to the cooled tamarind mixture and mix well with a spoon until everything is well combined.150 gms Chilli Powder, 125 gms Salt
- Add the tempered spices to the tamarind mixture after it has cooled.
- Mix with a spoon until it is thoroughly combined with pickle.
- Delicious drumstick pickle is ready to enjoy!
- Store it in a clean and dry airtight glass jar.
Notes
Salt: Ensure to add the right quantity of salt as it acts as a preservative and helps with the long shelf life of pickle. Make a smaller batch and consume it sooner if you have to lower the salt content for health reasons.
Air dry drumsticks: Make sure to wipe them with a fresh, dry cloth or kitchen towel. If you're not sure if they're completely wiped, let them air dry for three to four hours to get rid of any moisture.
Tamarind: Remove the seeds and strings, then clean them with a kitchen towel or dry cloth.
Tempering: Let it cool down completely before combining it with a pickle.
Drumstick: Use firm, well ripe, mature drumsticks. Do not use a young drumstick.
Nutrition
Calories: 4508kcal | Carbohydrates: 351g | Protein: 94g | Fat: 337g | Saturated Fat: 27g | Polyunsaturated Fat: 97g | Monounsaturated Fat: 196g | Trans Fat: 1g | Sodium: 51025mg | Potassium: 7106mg | Fiber: 84g | Sugar: 95g | Vitamin A: 46376IU | Vitamin C: 1638mg | Calcium: 3711mg | Iron: 63mg
