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Pickled Drumstick Surprise

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  Drumsticks 30 (firm, tender, yet thick, The seeds should not be hard)
  Crushed jaggery 200 Gram
  Thick tamarind pulp 1 Cup (16 tbs)
  Curry leaves sprig 2
  Dry red chilli 4 , made into a paste
  Cumin seeds 2 Teaspoon, broiled and powdered
  Coriander seeds 2 Teaspoon, broiled and powdered
  Fenugreek seeds 2 Teaspoon, broiled and powdered
  Peppercorns 1 Teaspoon, broiled and powdered
  Turmeric powder 1⁄2 Teaspoon
  Salt To Taste
  Refined oil 1 Cup (16 tbs)

Skirt the drumsticks well and cut each into 3-4 pieces. Wash well and cook in a large vessel of boiling water to which you have added some salt and the turmeric powder. The quantity of salt depends on the amount of water you use.
Boil till the vegetable is firm outside but soft in the centre. Drain into a colander.
When cool, take a small sharp knife or teaspoon and scrape off all the soft, inner flesh. Place in a bowl and set aside.
Take a vessel and place the oil into it and allow to heat on a medium flame. When hot, drop in the curry leaves and lower the flame and add the chilli paste and the dried powdered spices and cook for five minutes. Then add the tamarind pulp and the crushed jaggery and stir for five minutes over a very low flame. Add the drumstick pulp, taste for salt and cook for 7 minutes.
Cool, bottle and refrigerate.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6896 Calories from Fat 3843

% Daily Value*

Total Fat 432 g664.6%

Saturated Fat 30.3 g151.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 577.2 mg24%

Total Carbohydrates 230 g76.6%

Dietary Fiber 9.4 g37.5%

Sugars 180.5 g

Protein 470 g939.2%

Vitamin A 23.9% Vitamin C 8.5%

Calcium 37.2% Iron 89.4%

*Based on a 2000 Calorie diet

Pickled Drumstick Surprise Recipe