( Wash ,wipe & cut them into 1" pieces)
Methi -1 tsp
Red chilly powder -3 tsp heaped
Salt - 1 & 1/2 tsp
Tamarind - a large lemon size ball
Sesame oil -3/4 cup
Mustard - 1tsp
Curry leaves -2 springs
Dry grind mustard & methi to a coarse powder,keep it aside.Do not dry roast.
Soak tamarind in warm water for 10 minutes & extract the pulp from the tamarind.
Cook the pulp till it reduces & you get a thick paste.
Heat oil in a pan in medium high flame deep fry the cut drumsticks till colour changes & its cooked inside.Remove & let it cool
In the same oil temper it with above ingredients.Cool the tempering
Now take a wide bowl mix the chilly powder,salt & mustard methi powder.Add the fried drumstick & gently mix them .Do not break the pieces.
Add the cooled tamarind paste & the cooled tempering.
Mix them well till everything is well combined.
Cover it with a lid & leave at room temperature for 24 hours.
Next day mix gently,cover & keep it for one more day.
3rd day mix & store it in a clean glass jar.
No need to add any preservatives.Try to keep a layer of oil on top of the pickle always.
I usually keep all the pickles in fridge.
Enjoy it with hot rice!
If you are going to keep the pickle outside then make sure there is no water at all in the pickle.Otherwise your pickle will go bad.
If making in small quantity i prefer to keep it in fridge.
For extra flavour garlic can be added.
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