Wednesday, 26 June 2013

Cooking and Recipes : Drumstick Pickle

Drumstick Pickle


    15 to 20 drumsticks, cut into 75 mm (3") long pieces
    1 cup mustard (rai / sarson) oil
    1 tbsp chilli powder
    2 tsp turmeric powder (haldi)
    1 tbsp mustard seeds ( rai / sarson)
    1 tsp fenugreek (methi) seeds
    salt to taste


    1. Wash and steam the drumstick pieces in a steamer. Drain and keep aside.

    2. Heat the oil in a kadhai till its smoking point and keep aside.

    3. When slightly cool, add the chilli powder, turmeric powder and mustard seed, mix well and sauté on a slow flame for 1 to 2 minutes.

    4. Remove from the flame add the salt and drumstick pieces and mix well.

    5. Store at room temperature for 5 days and use as required.

Now,this is as exotic as it gets. The pungent flavour of drumstick blends very well with the hot spices, resulting in an aromatic and flavourfull pickle that will leave you licking your fingers.


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