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Drumstick Pickle recipe | saijan ki phalli achar | South Indian Pickle | Indian Moringa Pickle |

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Tarla Dalal

23 May, 2017

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सहजन का अचार रेसिपी | सहजन की फली का अचार | दक्षिण भारतीय अचार | - हिन्दी में पढ़ें (Drumstick Pickle, South Indian Pickle in Hindi)

સરગવાની શીંગનું અથાણું | સાઈજન કી ફલ્લી કા અચાર | દક્ષિણ ભારતીય અથાણું | - ગુજરાતી માં વાંચો (Drumstick Pickle, South Indian Pickle in Gujarati)

Table of Content

About Drumstick Pickle, South Indian Pickle

Ingredients

Methods

How to make Drumstick Pickle

Nutrient values

Drumstick Pickle recipe | saijan ki phalli achar | South Indian Pickle |

Drumstick Pickle, also known as Saijan ki Phalli Achar or South Indian Pickle, is a unique and flavorful condiment that stands out in the world of Indian pickles. Unlike typical pickles made with fruits or vegetables like mangoes or lemons, this one features drumsticks, a vegetable known for its distinct taste and nutritional benefits. The pickle's appeal lies in its combination of tangy, spicy, and earthy notes, making it a perfect accompaniment to a variety of meals. Its creation is a meticulous process that involves a blend of fresh ingredients and aromatic spices, resulting in a product that is both wholesome and delicious.

The preparation of this South Indian Pickle begins with the star ingredient, drumsticks, which are first sautéed in mustard oil. This step is crucial as it softens the drumsticks, bringing out their flavor while ensuring they retain a slight bite. The same oil is then used to temper the spices. Aromatic ingredients like mustard seeds, chana dal, Kashmiri red chillies, and curry leaves are sautéed, creating a fragrant base. The addition of asafoetida adds a pungent, savory depth that is characteristic of many South Indian dishes. This tempering process is what gives the pickle its initial burst of flavor.

The magic of the Drumstick Pickle lies in its unique spice blend. A smooth, freshly-ground powder is prepared from a combination of fenugreek seeds, mustard seeds, and cumin seeds. This powder, when added to the sautéed spices, infuses the pickle with a strong, earthy aroma and a subtle bitterness from the fenugreek. This freshly ground masala is what truly defines the pickle's taste. The mixture is then completed with chilli powder, turmeric powder, and tamarind pulp, which provides the essential tanginess that balances the heat and bitterness.

Once the base is ready, the sautéed drumsticks are added to the spicy and tangy mixture. The ingredients are gently stirred and cooked for a couple of minutes, allowing the drumsticks to fully absorb the flavors of the spices and sauce. The pickle is then allowed to cool completely before being stored in an airtight container. It is recommended to let the pickle sit for at least two days in a cool, dry place. This resting period is vital as it allows the drumsticks to fully marinate, mingling with the spices and developing a deeper, more exhilarating flavor.

This Drumstick Pickle is more than just a condiment; it's a sensory experience. It can be served with a wide range of dishes, from simple rice and dal to elaborate meals. Its tangy and spicy profile makes it an excellent match for curd rice or any plain rice dish, where its bold flavors can truly shine. It can also be served on the side with rotis or parathas. The texture of the softened drumsticks combined with the coarse spice mix offers a delightful mouthfeel that makes every bite memorable.

Overall, the Drumstick Pickle is a testament to the rich and diverse culinary traditions of South India. It showcases how simple, local ingredients can be transformed into a complex and delightful delicacy. Its unique flavour profile, easy preparation, and long shelf life make it a valuable addition to any pantry. Whether you are a fan of spicy food or simply looking to try something new, this pickle is sure to tickle your taste buds and leave you wanting more.

Drumstick Pickle, South Indian Pickle recipe - How to make Drumstick Pickle, South Indian Pickle

Ingredients

for Drumstick Pickle

2 cups drumsticks (saijan ki phalli / saragavo) , cut into 50 mm long pieces

3/4 cup mustard (rai / sarson) oil

1/2 tsp mustard seeds ( rai / sarson)

1 tsp chana dal (split Bengal gram)

3 whole dry Kashmiri red chilli , broken into pieces

5 curry leaves (kadi patta)

1/2 tsp asafoetida (hing)

1 1/2 tbsp chilli powder

1/4 tsp turmeric powder (haldi)

1/4 cup tamarind (imli) pulp

1 1/2 tbsp salt

To Be Ground Into A Smooth Powder

2 tsp fenugreek (methi) seeds

1 tbsp mustard seeds ( rai / sarson)

1 tsp cumin seeds (jeera)

Method

for Drumstick Pickle

Heat the oil in a deep non-stick pan, add the drumstick and sauté on a medium flame for 4 minutes.
Drain well and keep aside.
In the same oil add the mustard seeds, chana dal, kashmiri chillies and curry leaves, asafoetida and sauté on a medium flame for few seconds.
Add the red chilli powder, turmeric powder, tamarind pulp, the prepared powder, and salt mix well and cook on a medium flame for 1 minute.
Add the fried drumstick, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Cool completely, store it in an air-tight container and keep in a cool and dry place for 2 days.
Serve as required.

Drumstick Pickle, South Indian Pickle recipe with step by step photos

How to make Drumstick Pickle

1. Heat the 3/4 cup mustard (rai / sarson) oil in a deep non-stick pan, add the 2 cups drumsticks (saijan ki phalli / saragavo) , cut into 50 mm long pieces and sauté on a medium flame for 4 minutes. Drain well and keep aside.
2. In the same mustard (rai / sarson) oil, add the 1/2 tsp mustard seeds ( rai / sarson), 1 tsp chana dal (split Bengal gram), 3 whole dry Kashmiri red chilli , broken into pieces and 5 curry leaves (kadi patta).
3. Add 1/2 tsp asafoetida (hing) and sauté on a medium flame for few seconds.
4. Add the 1 1/2 tbsp chilli powder, 1/4 tsp turmeric powder (haldi), 1/4 cup tamarind (imli) pulp, the prepared powder, and 1 1/2 tsp salt mix well and cook on a medium flame for 1 minute.
5. Add the fried drumstick, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
6. Cool completely, store it in an air-tight container and keep in a cool and dry place for 2 days.
7. Serve Drumstick Pickle, South Indian Pickle as required.