Home made drumstick pickle

Drumstick pickle (also known as moringa pickle) is a flavorful and tangy condiment that complements many Indian dishes. Here’s a simple recipe for homemade drumstick pickle:

Ingredients:

• Drumsticks: 6-8 (medium-sized, peeled and cut into 2-inch pieces)
• Mustard Seeds: 2 tablespoons
• Fenugreek Seeds: 1 teaspoon
• Cumin Seeds: 1 teaspoon
• Red Chili Powder: 2 tablespoons (adjust to taste)
• Turmeric Powder: 1/2 teaspoon
• Asafoetida (Hing): 1/4 teaspoon
• Salt: To taste
• Oil: 3 tablespoons (preferably sesame or mustard oil)
• Tamarind: A small lemon-sized piece or 2 tablespoons of tamarind paste
• Jaggery (optional): 1 tablespoon (for a touch of sweetness)
• Coriander Powder: 1 tablespoon (optional, for extra flavor)

Instructions:

1. Preparation of Drumsticks:
   • Wash the drumsticks thoroughly and peel them.
   • Cut them into 2-inch pieces. If you like, you can slightly score the drumsticks with a knife to help the pickle absorb flavors better.
2. Blanching:
   • In a pot, bring water to a boil. Add the drumstick pieces and cook for about 5-7 minutes until they are slightly tender but still crisp.
   • Drain and let them cool completely.
3. Preparing the Spice Mix:
   • Dry roast the mustard seeds, fenugreek seeds, and cumin seeds in a pan over low heat until they become aromatic. Be careful not to burn them.
   • Allow them to cool and then grind them into a coarse powder using a spice grinder or mortar and pestle.
4. Tempering:
   • Heat the oil in a pan.
   • Add the mustard seeds and let them splutter.
   • Add the asafoetida and sauté briefly.
5. Making the Pickle Mixture:
   • Add the cooked drumstick pieces to the pan.
   • Stir in the red chili powder, turmeric powder, coriander powder (if using), and salt. Mix well.
   • Add the tamarind paste or tamarind juice and cook for a few minutes, stirring occasionally, until the oil starts to separate.
6. Adding Jaggery (Optional):
   • If you like a touch of sweetness, add jaggery to the pickle mixture. Stir well until it melts and blends with the spices.
7. Cooling and Storing:
   • Let the pickle cool completely.
   • Transfer the pickle to a clean, dry glass jar.
   • Store it in the refrigerator. The pickle usually lasts for several weeks and its flavors develop further over time.

Enjoy your homemade drumstick pickle with rice, curd, or as a tangy side with your meals!