This drumstick pickle is an excellent accompaniment that brings the unique taste of drumsticks (moringa pods) alive with the perfect blend of spices, oil, and tangy ingredients. It's an excellent traditional Indian pickle that preserves all the nutrients in drumsticks and adds a spicy flavour to your meals. Eating drumstick pickles with rice, rotis, or parathas is the most straightforward dish by which the food can taste the maximum possible bold flavours. Drumstick Pickle Preparation Recipe and It's a Lovely Process That Catches the Indian Culinary Traditions. Drumsticks are sliced into small pieces or partially boiled and blanched to maintain the texture while softening them. Then, they are mixed with a spicy masala grind of roasted mustard seeds, fenugreek seeds, and red chilli powder. The mixture is cooked in liberal helpings of sesame oil, which serves as a preservative while boosting the aroma and flavour of the pickle. The tangy flavour touch is added by tamarind paste or lemon juice. It balances the spice and brings on the quintessential flavour profile in this pickle. The final recipe of drumstick pickle is put away in sterilised jars where it matures for a couple of days, and within that time, it gets all the spices to infuse perfectly with the drumsticks. For the bold and true lover of traditional flavour, the Drumstick pickle is one thing that should never be missed.

• 500 gms drumsticks
• 2 tbsp mustard seeds
• 1 tsp fenugreek seeds
• 2 tbsp red chilli powder
• 1 tsp turmeric powder
• 2 tbsp salt
• 1/2 cup sesame oil
• 10-12 cloves garlic
• 1/2 tsp asafoetida

• For making drumstick pickles, take young, tender drumsticks for the most flavour and texture. Clean the drumsticks properly and dry them with a clean piece of cloth; moist content may hamper the life of the pickle.
• Cut the drumstick into small pieces with uniform size about 2-3 inches.
• Blanch them partly in salty water for just a few minutes until tender but not cooked in until it is a little soft and dry.
• Drain well, and lay them out to dry thoroughly upon a clean cloth because excess moisture will spoil the pickle.
• Allow the drumstick pieces to dry. Meanwhile, prepare the spice mix. Dry roast mustard seeds and fenugreek seeds in a dry pan over low heat until they start emitting their aroma.
• Allow them to cool down a bit and grind them into a fine powder using a spice grinder or mortar and pestle.
• Mix the powder with red chilli powder, turmeric powder, and salt as you prefer. To add sourness, tamarind paste can also be prepared by soaking tamarind in warm water and expressing pulp from it.
• Heat sesame oil in a heavy-bottomed pan till it smokes a wee little bit.
• Allow it to cool a bit. Add the prepared spice mix to the oil and blend into a fragrant masala paste. Add the drumstick pieces, spreading them out in the pan and gently tossing, so that they are well coated with spices and oil.
• You could add the tamarind paste or a squeeze of fresh lemon juice for a tangy taste at this stage. Then you'll cook it on low heat for a few minutes, letting the flavours meld and not overcook the drumsticks.
• Wait for the pickle to cool down completely after it is done, then transfer it into the sterilised glass jars.
• Press the pickle down very lightly so that air pockets don't remain, then pour a layer of sesame oil on it to preserve it.
• Close the jars tightly and keep them in a cold place away from moisture for at least two to three days to fully develop their flavours. Drumstick pickle can be devoured raw, but it tastes even more sensibly as time passes. It can be offered as a side dish with steamed rice, curd rice, or chapati/paratha. Try out this recipe of drumstick pickle today.