Drumstick pickle recipe – an andhra style mulakkada pachadi recipe with step by step photos. Drumstick pickle can be served with rice , curd rice or dal- rice.
Making pickles at home is not difficult; it is easier than making a curry and it can be prepared within 30 mins and you can enjoy it for more than a month. I had prepared this drumstick pickle for a guest sometime back, and got to post it here.
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For more pickle recipes, you can check
mango pickle
tomato pickle
cauliflower pickle
ginger pickle
Recipe of andhra style drumstick pickle below
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Drumstick pickle recipe | Andhra style mulakkada pachadi recipe
Drumstick pickle – an andhra style mulakkada pachadi.
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For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1 drumstick , fresh tender . chopped to 1 or 2 “length
- 2 ½ cups tomatoes , chopped
- 4 ½ tbsp Red chili powder (Kashmiri red chili powder or byadgi, reduce if using Guntur chili powder)
- 2 tsp methi seeds / menthulu
- tamarind , Large , lemon sized ball
- Salt to taste
- Oil as needed Tempering
- 1 sprig curry leaves
- 1 red chili (remove the seeds and break)
- ¼ tsp mustard
- ½ tsp channa dal , (optional)
- ½ tsp urad dal , split , (optional)
- oil as needed
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Instructions
- Dry roast 2 tsps. Of methi seeds. Cool and then make a fine powder.
- Deep fry drumsticks till almost cooked. Takes around 8 to 12 mins on medium flame. I do not deep fry as iam little worried with kids clinging on to me. You can shallow fry too but takes long. Set the drumstick pieces aside.
- In the same pan and oil, add tomatoes, turmeric and salt.
- Fry the tomatoes till completely mushy. Mine looks juicy, don’t worry if yours do not look like mine. It all depends on the kind of tomatoes you use.
- Add the fried drumsticks and cook for 3 to 4 mins or until drumsticks are fully cooked. This step is very important. Otherwise the pickle smells like raw drumstick.
- Soak tamarind in hot water for some time and squeeze well.
- Filter this in the tomato mixture to remove dirt or sand.
- Add chili powder, salt, methi powder to this and mix well.
- Taste it and check the sour and salt. If needed adjust now, after you temper, it doesn’t taste good.
- Temper with tempering ingredients pour the hot tempering over the pickle.
- Add in more oil (you can use up the oil you used for frying drumsticks), if you wish. Mix well and store it in a clean, moist free, airtight glass bottles.
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Notes
Make sure your drumstick is cooked well before you add chili powder and tamarind.
In India my Mom and MIL keep this for a couple of months without refrigeration and stays good. But I have personally never tried it without refrigeration as iam doubtful since Singapore is very humid and the weather is not stable. So I suggest you refrigerate and use up within 3 months.
Always handle the pickle with moist free spoons and hands.
Pickles spoil faster if there is not enough salt and oil in it. So add enough oil and salt.
I prefer using mustard oil, if you do not have, peanut or sunflower oil is best. or you can use mustard and half peanut. I suggest you to use at least 90 ml oil, otherwise it doesn’t taste good.
In India my Mom and MIL keep this for a couple of months without refrigeration and stays good. But I have personally never tried it without refrigeration as iam doubtful since Singapore is very humid and the weather is not stable. So I suggest you refrigerate and use up within 3 months.
Always handle the pickle with moist free spoons and hands.
Pickles spoil faster if there is not enough salt and oil in it. So add enough oil and salt.
I prefer using mustard oil, if you do not have, peanut or sunflower oil is best. or you can use mustard and half peanut. I suggest you to use at least 90 ml oil, otherwise it doesn’t taste good.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
Nutrition Facts
Drumstick pickle recipe | Andhra style mulakkada pachadi recipe
Amount Per Serving
Calories 471
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Cholesterol 69mg23%
Sodium 1473mg64%
Potassium 2805mg80%
Carbohydrates 72g24%
Fiber 27g113%
Sugar 31g34%
Protein 31g62%
Vitamin A 12450IU249%
Vitamin C 159.1mg193%
Calcium 333mg33%
Iron 17.7mg98%
* Percent Daily Values are based on a 2000 calorie diet.
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© Swasthi’s Recipes
step by step photos on drumstick pickle or mulakkada pachadi
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divya says
super ???? ???? ?????:-)
swasthi says
Thanks Divya
shravani says
yummmmmmmmmmmmmy.taste
swasthi says
Thanks Shravani
shravani says
exallent taste
swasthi says
Iam glad you likd it Shravani
Shanthi says
Tempting and inviting
Nithya Naveen says
Very innovative and good explanation . You have a nice blog. Keep it going. will be here back to see your updates 🙂 You are most welcome to my blog too. Nithya
Ruxana Gafoor says
new to me and lovely colour…
DivyaGCP says
Pickle with drumstick is new to me<br />Looks so spicy and tempting
Priya Suresh says
Even i love to make pickles at home, especially the instant versions, this drumstick pickle sounds truly new for me n quite pleasing.
divya says
wow..delicious and tempting .lovely clicks too…
Kalpana Sareesh says
jus need a big bowl of rice.. i can finish this off.. too good.. bookmarked.. i will def try it..
Archana Potdar says
Looks yum. Delicious colour
Premalatha Aravindhan says
So tempting pickle, Luks yum…
Helen Prabha says
Wow….super drumstick pickle….:-)
Kitchen Queen says
very tangy pickle with my favorite vege. love to see you at my space too.
PT says
nice color 🙂 like your preparation.. it looks too spicy..
Kaveri Venkatesh says
Never had drumstick pickle…looks tongue tickling…perfect with some curd rice
Ramya Krishnamurthy says
yummy and spicy pickle.so yumm and lovely red color:)
Sanoli Ghosh says
Love the colour and spicyness in your pickle. Very interesting recipe, yummy!
Priti S says
It looks spicy and fab, me too made drumstick pickle 🙂
Vimitha Anand says
Tangy and yummy pickle. Loved the color
Shruti Dhingra Wahi says
Tangy pickle …Love the red colur of the pickle !!