Drumstic Pickle


Drumsticks (Munagakayalu)- 5 no,cut into 2" size pieces
Fenugreek seeds - (Menthulu/Methi/Vendhiyam)- 1 tsp,
Mustard seeds - 3 tsp
Cumin seeds - 1/2tspn
Dried Red Chillies - 12 no
Asafoetida - 1/2 tsp
Turmeric powder - 1 tbsp
Garlic - 3 pods,chopped into pieces
Green Chillies - 3,chopped
Sesame oil(Nuvvula nune/Til oil)- 2cups
Lemon juice - 2tspn
Salt to taste
Refined Oil for frying


Wash Drumsticks and wipe dry.Scrape the hard layer slightly, Cut into 2" sized pieces.Heat oil in a pan and steam drumstick pieces for 5 minutes covering with lid. Then add chopped garlic and stir for while and cover and cook for another 5 min and remove from the fire. Take another pan and fry Methi, Mustard seeds, Red chillies, Jeera one after one in 1 tspn of oil until they turn to light brown color and keep it aside.. Grind all these spices(MMRC pwd) into a fine powder.Heat Sesame Oil(medium heat)in a pan add Garlic- Drumstick pieces,Ground ingredients, Asafoetida,Turmeric, Salt, Lemon juice. Mix well and stir for 1 minute and remove from fire. Transfer this to a sterilized glass bottle or an earthenware jar and close the lid tightly.Cover with a muslin cloth and keep it in a safe place . Stir the contents of the jar with a wodden ladle(Pickles should kept always away from moisture) for few days, at least once a day because all the spices will mix together
with drumstick pieces and garlic, green chilli pieces along with lemon juice and get marinated nicely.Garlic and green chillies will get nice taste after soaking with lemon juice along with spice mix. You can check for the taste and add oil,salt if neccessary. Pickle is ready to eat after 4 weeks.

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