Ingredients

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

Preparation

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

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

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.

Method

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.