New Delhi: In many Andhra households, pickle-making is treated with care and patience. It is rarely rushed and often prepared in generous batches meant
to last for weeks. The process calls for precision in measurements, dryness in ingredients and strict attention to storage. Among the vegetables used for such preparations, drumsticks stand out for their sturdy texture and ability to absorb strong flavours without losing shape. Known locally as mulakkada, it transforms beautifully when coated in red chilli, mustard and tangy tamarind.
Unlike quick pickles that are ready in hours, this variety develops depth gradually, making it richer over time. The apt amount of heat it absorbs, the right sharpness and oil gives it character, and only a small spoonful is enough to lift a simple meal of rice and dal. If you enjoy robust, old-style pickles with serious spice, this Andhra-style mulakkada avakaya deserves a place in your kitchen. Read on for the recipe.
Drumstick pickle recipe
Drumstick pods work as pickle because these have a firm skin and fibrous centre that remain intact even after light cooking. When paired with oil and ground spices, they soak up flavour while holding their bite. This makes them suitable for pickles that need to mature slowly without turning soft.
Drumstick pickle ingredients
- Drumsticks: 500 g, cut into 3-4 inch pieces
- Tamarind: Lemon-sized ball (soaked and pulp extracted)
- Garlic cloves: 10-12, lightly crushed
- Red chilli powder: 4 to 5 tbsp (adjust to taste)
- Mustard seeds: 2 tbsp (dry roasted and powdered)
- Fenugreek seeds: 1 tsp (dry roasted and powdered)
- Turmeric powder: ½ tsp
- Salt: 2½ to 3 tbsp (or to taste)
- Curry leaves: 1 sprig
- Groundnut oil or sesame oil: ¾ cup
How to make drumstick pickle
- Start by washing the drumsticks thoroughly and drying them completely with a clean cloth.
- Cut them into even pieces so they cook uniformly.
- Lightly cook or shallow-fry the pieces until just tender yet still firm to the touch.
- Spread them on a plate and allow them to cool fully.
- Meanwhile, simmer the extracted tamarind pulp gently until it thickens slightly.
- Add turmeric, stir well and leave it aside to cool. Heat the oil in a pan and lower the flame.
- Add curry leaves and crushed garlic, letting them release their aroma. Stir in the red chilli powder carefully so it does not scorch.
- Add the cooled drumsticks to the pan, followed by tamarind pulp, powdered mustard and fenugreek, and salt.
- Mix patiently so every piece is coated evenly in the spice mixture.
- Cook briefly on low heat, then remove and allow the pickle to cool completely before transferring it to a clean, dry, airtight jar.
- Allow the pickle to rest for a day or two before serving for deeper flavour.
- Stored properly, it pairs beautifully with steamed rice, ghee and simple lentils, adding a fiery Andhra touch to everyday meals.
This bold Andhra-style mulakkada avakaya brings heat, tang and depth to everyday meals, proving that a single spoonful of well-made pickle can transform even the simplest plate.
