You are here: Home > Cuisine > Indian Veg Recipes > South Indian > South Indian Pickles > Drumstick Pickle, South Indian Pickle Drumstick Pickle, South Indian Pickle by Tarla Dalal Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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Sautéed drumstick pieces are allowed to marinate in a tangy and spicy base that includes tamarind pulp, asafoetida and a freshly-ground masala powder that lends the pickle strong hints of fenugreek and mustard. As the pickle marinates for a day or two, you will find that the drumstick mingles well with the spices to give you a really exhilarating pickle. If you believe that the right accompaniments make your meal complete, try your hand at other delicious ones like the Quick Carrot and Capsicum Pickle and the Spicy Lemon Pickle . Drumstick Pickle, South Indian Pickle recipe - How to make Drumstick Pickle, South Indian Pickle Tags South Indian PicklesPickles / AcharIndian PartyKadai VegVeganVegan Indian BreakfastVegan Indian Preparation Time: 15 mins Maturing Time: 48 hours Cooking Time: 8 mins Total Time: 290348 hours 23 minutes 2Makes 2 cups Show me for cups Ingredients 2 cups drumsticks , cut into 50 mm long pieces3/4 cup mustard (rai / sarson) oil1/2 tsp mustard seeds ( rai / sarson)1 tsp chana dal (split bengal gram)3 whole dry kashmiri red chillies , broken into pieces5 curry leaves (kadi patta)1/2 tsp asafoetida (hing)1 1/2 tbsp chilli powder1/4 tsp turmeric powder (haldi)1/4 cup tamarind (imli) pulp1 1/2 tsp saltTo Be Ground Into A Smooth Powder2 tsp fenugreek (methi) seeds1 tbsp mustard seeds ( rai / sarson)1 tsp cumin seeds (jeera) Method MethodHeat the oil in a deep non-stick pan, add the drumstick and sauté on a medium flame for 4 minutes.Drain well and keep aside.In the same oil add the mustard seeds, chana dal, kashmiri chillies and curry leaves, asafoetida and sauté on a medium flame for few seconds.Add the red chilli powder, turmeric powder, tamarind pulp, the prepared powder, and salt mix well and cook on a medium flame for 1 minute.Add the fried drumstick, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Cool completely, store it in an air-tight container and keep in a cool and dry place for 2 days.Serve as required. Nutrient values (Abbrv) per tbspEnergy53 calProtein0.3 gCarbohydrates0.9 gFiber0.5 gFat5.4 gCholesterol0 mgSodium138.8 mgClick here to view calories for Drumstick Pickle, South Indian Pickle