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Drumstick pickle

Drumsticks Pickle

This is a summer vegetable pickle,a good way of preserving the vegetable in a tasty and spicy way is Pickling.That too in Andhra Style.Only care to be taken while preparing Pickles is that not a single drop of water should come in contact with the dish while on the process or after the process and even when storing and using.The taste increases as the pickle matures day by day.



Drumsticks – Med 10-11 .

Red chilli powder – 1 cup heaped

Salt – ¾ cup

Tamarind paste – 1 and ½ cup

Methi/Fenugreek seeds – 2 tbsps heaped

Mustard seeds – 5 tbsps

Cumin/Jeera – 1 tsp

Turmeric powder – ¼ tsp

Oil – 3 cups

For Tempering/Talimpu

Dry red chillies – 3-4 broken

Curry leaves – 1 sprig

Mustard – ½ tsp

Asefotida/Hing – 1/6 tsp Optional

Chana dal/split garbanzo – 1 tsp


1.Wash and pat dry well and trim the edges of the drinsticks.Do not peel.Now chop into 1” pieces and keep.


Trimmed,and chopped drumsticks

2.Wash tamarind and add little water and boil till water evaporates and cool,then grind into smooth paste as shown.

Boiled Tamarind Paste

3.Take the methi,mustard and cumin and grind into smooth powder and keep

Methi-Mustard-Cumin Powder

4.Place a kadai on stove and heat the oil,deep fry the drumstick pieces till they change colour as shown and remove and place in a bowl.

Deep fried Drumstick pieces

5.In the same oil prepare tempering by spluttering mustard and add chana dal,red chillies,curry leaves and hing lastly add the turmeric powder and turn off heat remove from the stove and keep aside to cool.



In a glass mixing bowl add red chilli powder,methi-mustard-cumin powder,salt and combine.

Mix the Red chilli powder,Salt and Methi-Mustard-Cumin Powders

Now add the tamarind paste,fried drumsticks and the tempered and cooled oil and mix gently taking care not to break the pieces till wel combined.

All ingredients of Pickle being Mixed

Cover the bowl tightly with a cotton cloth and keep inside a shelf carefully.

Take out the bowl after 24 hours and gently mix again then cover and keep for another 24 hours.

You can now transfer the pickle into a porcelain or glass jar with a tightlid on,on the third day.

No need to add any preservatives,just maintain a layer of oil on top always


Comments on: "Drumsticks Pickle Andhra Style" (6)

  1. vijaya bhaskasdra reddy said:

    text is very clear with images.

  2. My mom says… the recipe is clearly explained and that its highly appreciable…. thank you!!

  3. methi and mustard are the same……..did u miss some other item in step no.3 ?????????????

  4. Mouth watering….

  5. […] Photo and recipe  credits to myhometastes.wordpress.com […]

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