Moringa or Drumstick Pickle
A simple and delicious way of pickling and preserving nutritious Moringa fruit or drumsticks using South Indian spices and sesame oil.
- 1/3 cup sesame oil
- 7 to 8 moringa drumsticks
- 1 tbsp tamarind paste
- 1 tsp cumin powder
- 1/4 to 1/3 cup salt or to taste
- 1/2 tsp turmeric powder
- 1/3 cup red chilli powder or to taste
- 1/8 cup powdered jaggery
- 1/2 tsp fenugreek powder
- 1 1/2 tsp mustard seeds
- 1/2 tsp asafoetida powder
- 2 to 3 sprigs curry leaves
Wash the Moringa or drum sticks and pat them dry with a kitchen towel. They should be completely dry as presence of water can cause the pickle to spoil, in the long run. Trim the ends and cut each one into 2-inch long pieces.
Heat the oil in a deep pan or wok. Fry the drumstick piece till they’re cooked and remove to a bowl. Add the cumin, turmeric, red chilli and fenugreek powders, the tamarind paste and jaggery to fried drumstick pieces in the bowl. Toss till the pieces are well coated with the spices.
Heat the remaining oil in the wok and add the mustard seeds. When they splutter, add the asafoetida and curry leaves. Turn the heat off. Add the spice coated drumstick pieces and mix well.
Let it cool a bit. Then transfer the pickle to a sterile glass jar and refrigerate till use.