drumstick pickle recipe – an andhra style mulakkada pachadi recipe with step by step photos
Making pickles at home is not difficult; it is easier than making a curry and it can be prepared within 30 mins and you can enjoy it for more than a month. I had prepared this drumstick pickle for a guest sometime back, and got to post it here.
step by step photos on drumstick pickle or mulakkada pachadi
find the complete recipe of andhra style drumstick pickle below
- 1 fresh tender drumstick chopped to 1 or 2 “length
- 2 ½ cups of chopped tomatoes
- 4 ½ tbsp. Red chili powder (Kashmiri red chili powder or byadgi, reduce if using Guntur chili powder)
- 2 tsp. methi seeds / menthulu
- Large lemon sized ball of tamarind
- Salt to taste
- Oil as needed Tempering
- 1 sprig of curry leaves
- 1 red chili (remove the seeds and break)
- ¼ tsp mustard
- ½ tsp channa dal, (optional)
- ½ tsp split urad dal (optional)
- oil as needed
- Dry roast 2 tsps. Of methi seeds. Cool and then make a fine powder.
- Deep fry drumsticks till almost cooked. Takes around 8 to 12 mins on medium flame. I do not deep fry as iam little worried with kids clinging on to me. You can shallow fry too but takes long. Set the drumstick pieces aside.
- In the same pan and oil, add tomatoes, turmeric and salt.
- Fry the tomatoes till completely mushy. Mine looks juicy, don’t worry if yours do not look like mine. It all depends on the kind of tomatoes you use.
- Add the fried drumsticks and cook for 3 to 4 mins or until drumsticks are fully cooked. This step is very important. Otherwise the pickle smells like raw drumstick.
- Soak tamarind in hot water for some time and squeeze well.
- Filter this in the tomato mixture to remove dirt or sand.
- Add chili powder, salt, methi powder to this and mix well.
- Taste it and check the sour and salt. If needed adjust now, after you temper, it doesn’t taste good.
- Temper with tempering ingredients pour the hot tempering over the pickle.
- Add in more oil (you can use up the oil you used for frying drumsticks), if you wish. Mix well and store it in a clean, moist free, airtight glass bottles.
In India my Mom and MIL keep this for a couple of months without refrigeration and stays good. But I have personally never tried it without refrigeration as iam doubtful since Singapore is very humid and the weather is not stable. So I suggest you refrigerate and use up within 3 months.
Always handle the pickle with moist free spoons and hands.
Pickles spoil faster if there is not enough salt and oil in it. So add enough oil and salt.
I prefer using mustard oil, if you do not have, peanut or sunflower oil is best. or you can use mustard and half peanut. I suggest you to use at least 90 ml oil, otherwise it doesn’t taste good.
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