ANDHRA MULAKKADA PACHADI|DRUMSTICK PICKLE | Wordsmith Kaur

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ANDHRA MULAKKADA PACHADI|DRUMSTICK PICKLE with Video Recipe

Moringa or Drumsticks is now proclaimed as a superfood; in South India, it has been used in cooking for centuries. This should be known to all and propagated as it has many health benefits. Whether it is Sāmbhar or curry, avail or pulusu, you can add it to salads or pulses; I have tried this ANDHRA MULAKKADA PACHADI|DRUMSTICK PICKLE for the first time.

Cooking is a passion but somehow I never ventured into the art of pickling. I feared always that it may not be my cup of tea. But, since I am having a drumstick tree which bestows abundant fruit, I succumbed and plunged right in to try my hand. I have distributed hundreds of them yet I have a treasure. Incredibly, the drumstick tree, seeds, pods, fruits and flowers are all used for their medicinal properties.

A Plethora of Health Benefits.

• Regulates blood sugar levels
• Helps improve digestive health
• Great for developing stronger bones
• Helps to purify the blood
• Relieves respiratory disorders
• Helps in Lactation
• Most importantly, Boosts immunity

The vitamin C content helps ward off various infections, enhancing overall immunity system of the body. So try to add more drumsticks to your diet and boost your immunity.

Drumstick is sturdy and easy to grow the tree and propagates very easily in any condition. Even if you have a grow bag you can grow it on your balcony or terrace.

My great state of Andhra is very famous for its pickles. The speciality of these Andhra pickles is that they are hot, sour, and spicy; if you are faint-hearted you may need a tranquillizer. Every region here has its own flavour, because of the diversity and proportion of chillies, spices, and herbs used. While sesame oil or Gingelly oil is widely used, I have used groundnut oil. And I live in the vicinity of the fiery Guntur red chilli that is known for its hot and unique flavour. The red hot fiery beauties have thick skin, accounts for roughly 30% of India’s chilli exports. The Capsaicin in these chillies is 0.226%

ANDHRA MULAKKADA PACHADI|DRUMSTICK PICKLE

For making Drumstick pickle, you need to choose fresh, mature, fleshy drumsticks. The drumstick pieces need to be fried slightly before mixing. Store it in a clean, dry airtight container or refrigerate it to last longer. The salt and oil are the preservatives and if the oil is more the pickle will not get discoloured soon. Serve with hot rice and a sprinkling of ghee.

An Andhra pickle is new for me but not regular chutneys. Do check out Beerakaya Thokku Pachadi, Nalleru Pachadi, Mamidi allam pachadi, Gongura Pachadi.

ANDHRA MULAKKADA PACHADI|DRUMSTICK PICKLE

Ingredients

For pickle mixture

500 gms Drumsticks

100 gms Salt

100 gms red chilli powder

2 tbsp turmeric

5 tbsp fenugreek/methi seeds

5 tbsp mustard seeds

4 lemons juiced

2 garlic pods

1-litre Groundnut oil or Gingelly Oil

1 small cup black chana

For the tempering

Garlic cloves

1 tbsp mustard seeds

6 dried red chillies

4 sprigs curry leaves

Method

Firstly, wash, scrape the drumsticks and chop into three-inch pieces.

Preparing the spices for seasoning

Next, heat a pan, add fenugreek seeds and dry roast for 2 minutes on low heat. Cool and blend with mustard seeds.

Subsequently, heat 200 ml in a frying pan, add drumsticks and fry until they change their colour. Fry for 5-7 minutes on medium heat.

Mixing the pickle

Now, take fried drumstick pieces into a wide mixing bowl, add red chilli powder, salt, turmeric powder, and fenugreek and mustard powder and mix well. Pour the lime juice over the fried drumsticks.Add soaked and drained chana.

Tempering the pickle

Heat the leftover oil, add mustard seeds, cumin seeds, dried red chillies and fry until crispy.

Add the garlic and curry leaves

Finally, pour the tadka/tempering over the pickle and mix well.

Add more oil if needed.

Let the pickle rest for 2 days before eating.

 

ANDHRA MULAKKADA PACHADI|DRUMSTICK PICKLE

Instructions

1. 100 gms red chilli powder

2. 5 tbsp fenugreek/methi seeds

3. 1-litre Groundnut oil or Gingelly Oil

4. Firstly, wash, scrape the drumsticks and chop into three-inch pieces.

5. Preparing the spices for seasoning

6. Next, heat a pan, add fenugreek seeds and dry roast for 2 minutes on low heat. Cool and blend with mustard seeds.

7. Subsequently, heat 200 ml in a frying pan, add drumsticks and fry until they change their colour. Fry for 5-7 minutes on medium heat.

8. Now, take fried drumstick pieces into a wide mixing bowl, add red chilli powder, salt, turmeric powder, and fenugreek and mustard powder and mix well. Pour the lime juice over the fried drumsticks.

9. Heat the leftover oil, add mustard seeds, cumin seeds, dried red chillies and fry until crispy.

10. Add the garlic and curry leaves

11. Finally, pour the tadka/tempering over the pickle and mix well.

12. Let the pickle rest for 2 days before eating.

Recipe Notes

1. You can add a different oil
2. Add tamarind pulp instead of lemon
3. Chana is optional
4. Reduce the chilli powder

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