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Drumstick Pickle
Drumstick Chutney is a very popular instant side accompaniment served that can be eaten with rice or any type of Indian flat breads. It is very quick to prepare the drumstick chutney with some very handy ingredients that are easily available in most of our kitchens.
Ingredients
- Drumsticks 2-3 Numbers
- Water 3 Cup
- Salt 1 0
- Turmeric powder 1 Pinch
- Coriander seeds 1 Teaspoons
- Chana dal 1 Teaspoons
- Whole red chillies 50 Grams
- Tur dal 1 Tablespoons
- Cumin seeds ½ Teaspoons
- Fenugreek seeds ¼ Teaspoons
- Urad dal 1 Teaspoons
- Sesame seeds 1 Teaspoons
- Hing 1 Pint
- Jaggery 1 Tablespoons
- Tamarind juice ½ Cup
- For Tempering: Mustard seeds ½ Teaspoons
- Red chilli pieces 3-4 Numbers
- Chana dal 1 Teaspoons
- Urad dal 1 Teaspoons
- Cumin seeds ½ Teaspoons
- Curry leaves 2 Springs
- Oil 2 Tablespoons
Instructions
- Cut the drumsticks and keep aside. In a vessel, add some water and boil it. Put in the drumstick pieces, salt and allow it to cook. Add little turmeric powder, mix and cook the drumstick until they are 90% done. While the drumstick is cooking, heat another pan and dry roast few coriander seeds, and chana dal. After roasting them for a minute, add whole red chillies, tur dal and dry roast for another minute. When the dals are slightly roasted, add cumin seeds, fenugreek seeds, urad dal wash, sesame seeds, hing and roast well. Switch off the flame and after it cools down, add these ingredients in the blender. Add little jaggery and grind to fine powder. Add some tamarind juice to the drumstick pieces, mix and allow cooking for a minute. After a minute, shift the drumstick pieces into a vessel or bowl. Add the spice mix powder to the drumstick pieces and mix. For tempering the chutney, heat some oil in a pan and when it gets hot, add mustard seeds. When they start crackling, add few red chilli pieces, channa dal. When the chana dal is slightly roasted, add urad dal, cumin seeds and curry leaves. Add this to the drumstick mixture and mix well. Serve with hot rice.
