Andhra style Mulakkadala pachadi

Drumstick pickle - Andhra Mulakkada pachadi:

This is a summer vegetable pickle. A good way of preserving the vegetable in a tasty and spicy way is pickling it that too in Andhra style.  The only care to be taken while making pickles is not a single drop of water should come in contact with the dish while on the process or after the process.  The taste of a pickle increases as it matures day by day.  

Preparing Mulakkadala pachadi or the drumstick pickle is very easy. But you need to choose fresh ( with green skins ), mature and fleshy ( should not be thin ) drumsticks for this pickle.  The drumstick pieces are fried before making the pickle.  They should be fried until color changes slightly.  The pickle can be stored in a clean and air tight container. The mulakkadala pachadi lasts for 2 to 3 months.  Salt and oil are the preservatives that keep the pickle healthy and fresh for a long time. Adding enough oil prevents the pickle from discoloration. The mulakkadala pachadi tastes excellent when served with hot steaming rice and a dollop of ghee.


Ingredients :

• Drumsticks -  10 to 11 medium size
• Red chilli powder -  1 cup heaped
• Salt -  3/4 cup
• Tamarind paste -  1 1/2 cup
• Methi / fenugreek seeds -  2 tbsp heaped
• Mustard seeds -  5 tbsp
• Cumin / jeera -  1tbsp
• Turmeric powder -  1/4 tbsp
• Oil -  3cups

For tempering:

• Dry red chillies -  3 to 4 broken
• Curry leaves -  1 spring
• Mustard -  1/2 tbsp
• Asafoetida / Hing -  1/6 tbsp optional
• Chana dal / split garbanzo -  1 tbsp

Method of preparation of Mulakkadala pachadi :

• First wash and dry the drumsticks.  Trim the edges of the drumsticks.  Do not peel.  
• Chop them into 1" pieces and keep aside
• Wash the tamarind and add little water and boil till water evaporates and cool it down.  Now grind it into a smooth paste
• Take the methi, mustard and cumin seeds and grind into a smooth powder and keep aside
• Place a kadai on the stove and heat the oil.  Deep fry the drumstick pieces till they change the color.  Remove them and place in a bowl
• Now in the same oil prepare tempering by spluttering mustard seeds, add chana dal, red chillies, curry leaves and Asafoetida and lastly add turmeric powder.  Turn off the heat and remove them and keep aside to cool
• Now take a glass mixing bowl and add red chilli powder, methi-mustard-cumin powder, salt and mix them well
• Now add the tamarind paste, fried drumsticks and the tempering and the cooled oil and mix all gently taking not to break the pieces
• Cover the bowl tightly with a cotton cloth and keep inside a shelf carefully
• Take the bowl after 1 day and gently mix again and then cover and keep for another 24 hours
• Now the pickle can be transferred into a porcelain or glass jar with a tight lid on third day
• You need not add any preservatives but just maintain a layer of oil on top always

This pickle can be stored for 3 to 4 months.  It can be served along with hot steaming rice and a dollop of ghee for a good taste..

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