Friday, October 28, 2016

Badam Burfi

Burfi is a famous sweet from Indian subcontinent.There are many famous burfis include besan burfi( made with chickpea flour) ,cashew burfi,( made with cashews)almond burfi.(made with almonds).Today I'm posting famous festival sweet dish Badam or almond  burfi which is quiet healthy and tasty.I have lots of almonds in my kitchen pantry, thought to do something with them  in a way kids will like it.Finally I made this burfi for Diwali to my family.My kids tasted it first and they loved it.Actually they are not much sweet lovers.But,they absolutely enjoyed eating this burfis..Ancient Indian beliefs that almonds increase brain capacity and intellectual ability.Cholesterol reduction is the most extraordinary benefit of almonds.


  • Almonds or badam 2 cups ( soaked over night preferebly)
  • sugar 4 and 1/4cups( 4 cups + 1/4 cup),I used cane sugar shown in the pic)
  • Ghee 3 tbspn
  • Grated almonds 3 to 4
  • cardamom powder 1/2 tspn
  • water 3/4 cup
  • milk 1 cup ( to mix while grinding)
  • Rose water 1 tspn


  • Soak almonds over night and blanch almonds in the morning( just putting in the boiling water for 2 mins and drain it ,soon rinse in the cold water.)Grind almonds into smooth paste using 1cup of milk
  • Boil sugar and water in a pan for sugar syrup until 1 string consistency.(  this takes around 20mins)
  • check one string consistency by just touching one drop between your fingers and pulling apart.It it extends as a string then it is ready.
  • Soon the syrup is ready add the prepared badam paste to the syrup.Stir it continuously around 45 to 50 mins until the syrup is thickened.Stirring continuously is the important step or else bottom will be burnt.
  • when the paste is little thick enough and is almost ready transfer the mixture into a greased plate or bowl.
  • cool it few mins then shape into desired shapes and enjoy Badam burfi.

Tuesday, October 4, 2016


Falafel is a patty made with ground chick pea flour.It is a middle eastern food,usually served with Pita bread.Falafel become a pretty common form of street-food in Middle east. Falafel plays an important role in Israeli cuisine and considered as national dish of the country.Now a days it is pretty common in most of the restaurants in North America.This dish is very healthy dish as it is made with chickpeas,which has a high protein and essential nutrients.Falafel replaces meat for Vegetarians and has become popular among vegeterians. I tasted Falafel first time in Middle East restaurant,and I loved it.Tried falafel first time at home and it came out very well.It tastes similar to our chana dal vada..Here you go posting my version of Falafel.


  • chickpeas or chole 2cup( 160 ml cup)
  • spinach 1 cup
  • onion 1/2( smaller one)
  • coriander leaves 1/2 cup
  • jeera or cumin seeds 1 tspn
  • garlic 3(large) cloves
  • green chilli 3
  • Maida 2 tbspns
  • salt to taste.


  • Soak chick peas overnight for 6 to 7 hrs.Drain the extra water and keep aside.
  • Cook spinach in boiling water for 2 mins.Drain water and keep spinach aside..
  • Grind chickpeas,chopped onion,garlic,spinach,jeera,coriander leaves,salt, green chilli, into coarse  batter using very little water.( hardly 2 tbpns of water)
  • Add Maida to the batter.Make round balls(each lemon size) and flatten  the ball slightly pressing it on top.
  • Heat oil in a pan for deep fry,once it is hot slowly drop flatten balls into the oil.Fry both sides until brown.
  • Yummy Falafel is ready.You can have it with hummus or eaten just like that .


Friday, September 16, 2016

Masoor matki dal

Masoor Matki or whole red lentils or whole baby masoor dal or sabut masoor dal is very healthy a great source of protein and fiber.They retain their shape when cooked and wonderful in taste.These are tiny lens shaped pulses which have traditionally been used as a meat substitute. Masoor matki can be prepare very easily at home with just few ingredients.Here goes the recipe.Adapted this recipe from chef sanjeev kapoor's kitchen.

  • whole masoor dal or masoor matki 1 cup
  • Tomatoes 2 medium size
  • one small onion chopped
  • Bay leaves 1 to 2
  • Jeera 1/2 tspn
  • Green chillies 2 to 3
  • coriander powder 1 tson
  • Kasuri methi 1/4 tspn
  • Red chillie powder 1 tspn
  • garam masala powder 1/2 tspn
  • Finely chopped or grated ginger 1 tspn
  • chopped coriander leaves 1 to 2 tbspns
  • salt to taste.
  • oil 2 tbspns
  • Soak whole masoor dal or masoor matki for 30 mins and pressure cook upto 3 whistles.Then keep  aside.( you can add 2 cups of water ,add grated ginger little bit)
  • Heat oil in a pan when it is hot add jeera,bay leaves,green chillies,  grated ginger.Fry little bit,add chopped onions fry few more min till onions turn little brown.
  • Then add chopped tomatoes let it cook few mins until tomatoes turn soft
  • Now add garam masala powder,daniya powder and red chilli  powder,kasuri methi powder.
  • Add cooked masoor dal to the pan mix it add 1/2 cup of water and salt let it cook 10 more mins.Adjust water as per your taste.
  • sprinkle coriander leaves on top and serve hot with rice or roti.

Sunday, August 14, 2016

Dahi vada

Dahi vada is a popular Indian  chaat,prepared by soaking vadas in thick dahi or yogurt.These served as a side dish in every meal.This dish is enjoyed on special occasions like poojas,festivals,birthdays. and many more.Dahi vada and even vada is favorite in our family. I do make them at home atleast once in a month..I love to make vada as these are my favorite too.Adding yogurt sauce to the vadas gives a great taste. Tadka or seasoning is entirely  our choice..We usually add mustard ,curryleaves chopped ginger..Here goes my recipe.

  • Urad dal 1 cup
  • water  1/2 cup
  • Oil for deep frying
  • Yougurt 2 cups
  • Roasted cumin powder 1/4 tsp ( just for garnishing)
  • onion 1/2 chopped
  • Ginger small pieces( chopped finely 1 tspn)
  • Green chilli 2( chopped finely)
  • Salt to taste.


  • Soak urad dal minimum 6 to 8 hrs ( for very good vadas) .I usually soak overnight if possible.
  • Drain the water from dal and grind  dal in a blender using very less water.
  • Next after grinding take out the batter in a bowel,add salt and mix chopped( onions,green chilies,ginger) mixing these ingredients is optional,I do this as our family likes this way.
  • Heat oil in a kadai or deep pan.
  • Now to make vadas, wet your hand and take little amount of batter in your hand( approx medium lemon size)flatten it and make a hole in the center and slowly leave in the oil( its a tricky part,if you feel its difficult you may try using a ziplock bag)
  • Repeat the process for all the vadas.
  • Cook the vada until golden brown on one side and flip other side and cook again.
  • Remove these vadas on a paper towel and let them cool few mins ( 5 to 10mins )
  • Now take a bowl and just fill with water add little salt.
  • Drop these vadas in that water and allow them to soak for 2 mins.In another bowl mix yogurt and add litttle water if it is whole yogurt.
  • Mean time get ready the yogurt tadka.Take a small pan add few( mustard seeds,curry leaves jeera,red chilli)tadka is also optional but i do this for dahi vada.Add this tadka to the yogurt.
  • Remove  vadas from water after 2 mins and press them in your palms to squeeze extra water.
  • Pour yogurt mix on the vadas and coat it completely
  • Sprinkle jeera powder on top of it or spices you prefer.( I used grated carrot,jeera powder,coriander leaves)

 Tips for perfect vadas:
  • Always prefer grinding dal in a food processor or wet grinder.
  • Soak dal overnight for soft crispy vadas.
  • Before cooking I keep the batter in a refrigerator for atleast half an hr.

Sunday, June 26, 2016

Watermelon fruit salad

Fruit salads are just layering the  chopped fruits in a bowl and mixing with our favorite ingredients.There are various types of fruit salads prepared in different ways.Usually I Prepare custard fruit salad with variety of fruits.It tastes good  only when refrigerated.Coming to this simple fruit salad is very quick process to serve kids when they are very hungry.Especially my daughter who is  a picky eater keep asking me snacks every time.( skipping her main course).Luckily she loves fruits a lot.So I keep giving her variety of fruits in different ways.Today I'm posting watermelon salad in BM#65 under the theme Soups and salads.


  • water melon chunks 1 cup
  • Blueberries 1/2 cup
  • Apple 1/2 chopped into smalla chunks
  • sugar 1 tspns
  • Mint leaves 1 or 2
  • Pepper powder 1/4 tspn
  • chat masala a pinch


  • Chop all fruits  except berries into small cubes.
  • Mix all fruits nicely.Add a dash of pepper, little sugar and a pinch  of chat masala.
  • Sprinkle few mint leaves on top.
  • Enjoy the simple watermelon salad in this hot summer..

Saturday, June 25, 2016

Vegetable sweet corn soup

Sweet corn is a variety of maize with high sugar content.Sweet corn is a special maize variety genetically differ from field maize.It's kernels are tender,delicious and eaten as vegetable in many cuisines world wide.This soup is in my list for so long.When I signed for soups and salads, this soup is my first preference in list.My daughter loves corn,so she loved and enjoyed the soup.Adapted this soup from Sanjeev kapoor's kitchen.Today I'm posting vegetable sweet corn soup in BM#65 under the theme soups and salads.Here is my recipe.

  • Sweet corn kernals  1/2 cup
  • vegetables chopped( carrot,beans,,cabbage)1 cup
  • oil 1 tbspn
  •  sweet Corn kernals blended  1 cup( blend into creamy kind of paste)
  • vegetable stock 2 cups
  • crushed pepper 1/2 tspn
  • salt to taste
  • spring onions few for garnishing
  • corn starch or corn flour 2 tbspns
  • water 1 cup

  • Heat oil in a pan,add chopped vegetables and saute few mins on high heat.
  • Now add blended sweet corn kernels,then add vegetable stock and water.
  • Add pepper powder and salt to the pan and mix it well.Allow it to boil for 15 mins.
  • Now add sweet corn kernels and wait until it boil  few more mins.Add corn flour mixed with 2 tbspns of water.cook till the soups just thickens.Garnish with spring onions,Serve hot and enjoy.
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Friday, June 24, 2016

Egg drop noodle soup

Soups are usually made by simmering flavorful ingredients such as meats,seafood,vegetables in water or in broth.Coming this simple egg drop noodle soup,is a very easy soup and a favorite soup to kids.Usually my kids love to have chicken soup  every time when we go out.I tried chicken soup at home already and thought to try this simple soup. Adapted this recipe from here. Am posting this recipe in BM#65 under the theme soups and salads.


  • Noodles 150 gms
  • Tomatoes 2 medium
  • oil 1 tbspn
  • Egg 1
  • onion1
  • garlic 2 pods finely chopped
  • ginger 1/2 inch finely chopped
  • chicken stock or vegetable stock 2 cups
  • Coriander leaves few
  • Tomato ketchup 2 tbspns
  • black pepper crushed 1 tspn
  • corn startch 2 to 3 tspns
  • vinegar 1 tspn
  • salt to taste
  • spring onions for garnishing.


  • Cook noodles in a deep bowl,drain it and keep aside.
  • Heat oil in a pan add chopped onions,saute few mins until onions turns translucent.Add chopped ginger,chopped tomatoes, chopped garlic,vegetable stock or chicken stock and mix it well.cook until everything well boiled( around 15 mins)
  • Add tomato ketchup ,salt ,crushed pepper to the tomato mix and mix it well.
  • In a bowl add 3 tspns of corn starch and little water,mix it well.Add  this corn starch mix to the above mix.
  • crack egg in a bowl,whisk well and keep aside.
  • slowly add this whisked egg to the above mix.Let it sit for 1 min then slowly mix it.
  • Now add vinegar,coriander leaves,cook till the soup thickens.
  • Take serving bowl,add  2 tbspn of cooked noodles, add egg drop tomato soup on top and garnish with fresh spring onion and serve hot.

Wednesday, June 15, 2016

Bread sticks

Bread sticks is an easy snack made with bread flour or all purpose flour.In the original recipe it was baked with All purpose flour,but I tried using bread flour.These are my favorite appetizers or sides any time I eat pizza.Kids love to have this soft buttery garlic flavored bread sticks.Bread sticks an easy recipe with just few ingredients.Summer holidays started for my kids from Monday.They want something  new snack every time..So thought to give a try these bread sticks..Adapted recipe from here My kids loved to the core.They just enjoyed eating like that without marinara sauce.Usually these are very tasty with marinara sauce.Here is yummy bread-sticks recipe.


  • Bread flour or all purpose flour( 1 1/2 cup,1 CUP PLUS 1/2 CUP)( 250 ml cup,I used bread flour here)
  • yeast 1 tspn
  • sugar 1 tspn
  • salt 1/2 tspn
  • warm water 1/2 cup( can add 1 or 2 tbspns more if  needed)
  • olive oil 1 tspn

For coating

  • Butter 3 tbspn
  • grated garlic 2 tbspn
  • dried oregano
  • dried basil

Heat 3 tbspn of butter add grated garlic in the hot butter and fry few mins,until nice aroma comes (around 2 mins) .Don't burn the garlic or else it will ruin the bread.Add italian seasoing to the butter garlic mixture
For bread sticks


  • Take sugar in a bowl, add warm water and yeast mix it well.Keep aside in warm weather until froth appears on top( around  5 to 6 mins)
  • In another bowl mix flour ,salt and olive oil.
  • Now add the yeast water to the flour and knead it until soft.( add extra water if necessary)
  • Grease your plams with little olive oil and coat the dough.
  • Cover the dough and set it side for an hour in warm place.
  • After an hour knead it again for 3 to 4 mins and keep aside half an hour.
  • Now once the dough is risen well ,dust the surface with flour and divide the dough into two rectangles.
  • Shape each rectangle into 1 inch sticks as shown in the pics. Brush each stick with seasoning mixture above.
  • Preheat oven to 400 F.
  • Spray the baking tray with little bit of olive oil.
  • Arrange these sticks slowly in the baking tray..Keep them covered for 10 to 15 mins( just to risen little bit)Then,Bake 15 to 17 mins or until they turn little brown.
  • Yummy breads sticks ready enjoy with marinara sauce or just like that.

Sunday, June 5, 2016

Mamidikaya pulihora( raw mango rice)

Summer without mangoes I can't imagine!Especially I love to eat Banginpalli mangoes.I enjoyed eating different types of  mangoes in my  childhood during visit to my grandparents home.Recently I saw many good variety mangoes in Indian grocery..Purchased few raw mangoes this time as I planned to pickle few mangoes.After Iam done with mango pickle I left with one raw mango ,thought  doing mango rice.First I tasted this in my sister's home.It was so good.I enjoyed lot.Posting this recipe in BM#65 under the theme rice dishes.


  • 2 cups rice cooked
  • mango grated 1 cup
  • asofoetida a pinch
  • ginger little grated
  • green chillies 2
  • red chillies 2
  • peanuts 2 tbspns
  • turmeric 1/4 tspn
  • chana dal1 tbspn
  • fenugreek seeds 1/4 tspn
  • mustard seeds 1 tspn
  •  urad dal 2 tspns
  • curry leaves few
  • oil 2tbspns(You may add 1 tbspn oil+1 tbspn ghee)
  • salt to taste 


  • Heat oil in a pan,when it is hot add mustard seeds along with redchillis ,curry leaves.Now add urad dal chana dal along with methi seeds
  • Now add peanuts or (cashew nuts) fry few mins until they well roasted.
  • Add turmeric, and salt.Then add grated mango,give a stir.
  • Cook mango just for 2 mins until they just soft enough.
  • Now add cooked rice,mix gently till everything well combined.
  • Yummy mango rice is ready.

Saturday, June 4, 2016

Egg and prawn Dum biryani

Biryani is pretty popular dish in every region of India.I love to have Biryani any time especially prawn biryani. Prawn or shrimp biryani is one of our families favorite Biryani. Few months back inlaws visited us and they love to eat little spicy food.During that time my husband was little health concerned and avoided shrimp completely.To full fill his desire to eat dum biryani I supposed to add boiled eggs, atleast he would enjoy biryani.My mother in law and father in law loved to the core.Felt very happy as everyone liked it.Worth  the time and effort spent on this recipe.Posting this recipe in BM#65 under the theme Rice dishes in different forms.


  • Basmati Rice 4 cups( 200 ml cup)
  • Prawns or shrimp 8 to 10 large
  • Boiled Eggs4 to 5
  • Tomatoes 2
  • Ginger garlic paste 2 tbspn
  • coconut milk 1/4cup
  • Turmeric powder 1111/4 tspn
  • cumin powder 1 tspn
  • coriander powder1 tbspn
  • Red chilli powder 2 tbspn
  • store bought biryani masala 1 tspn( optional) I prefer shan biryani masala)
  • Ghee 4 to 5 tbspns
  • Green chilli 3
  • lime juice 2 tbspns
  • fried onions few or one big onion chopped.
  • Mint leaves chopped 1/4 cup
  • coriander leaves chopped 1/4 cup
  • saffron strands soaked in hot milk( 3 tbspn of milk)

Garam masala (Spice powder)
  • Cinnamon 2 small sticks
  • cardamom 3 to 4
  • cloves 4
  • Bay leaf 2
  • Biryani flower1
  • Shahi jeera 1 tsnpn
  • Mace 2
  • Pepper corns1/2 tspn
  • Blend all the above spices into fine powder in a blender.keep aside.


Marinate prawns with spice powder mentioned above,chilli powder,gingergarlic paste, turmeric powder,salt coriander powder,cuminpowder,mint leaves,fried onions,green chillies,lime juice,little ghee.mix it well.Keep in a refrigerator for 30 mins or an hr outside.


  • Heat 4 to 5 tbspn of ghee,when it is hot add chopped onions fry until little brown,take out few onions and keep aside.
  • Add chopped tomatoes fry until oil oozes out of the tomatoes.Then add few chopped mint leaves and coriander leaves ( Keep few leaves to sprinkle while arranging dum)
  • Now add marinated prawns to the pan and cook until prawns well cooked.
  • When almost prawns fried in the masala add boiled eggs ,coconut milk ,cook few more mins.keep aside.(2 to 3 mins)
  • Now take a deep vessel and cook rice until it is 80% done.
  • Arrange oven tray,spread little bit ghee on the bottom layer add half the prawns egg gravy,then pour cooked rice on top of gravy.sprinkle fried onions,few mint and coriander leaves. little bit store bought biryani masala( for extra flavor)
  • Next pour remaining gravy on top  followed by another layer of rice.
  • Preheat oven400F.
  • Bake 30 to 40 mins in the oven.After first 10 mins reduce the temperature to 375F and bake remaining mins.
  • If you prefer on stove top arrange in same process and keep high for3 mins then slowly reduce to low flame for 15 to 20 mins.
  • Yummy prawn shrimp dum biryani is ready.Enjoy any salad of your choice.

Friday, June 3, 2016

Traditional pulav

Pulav is a dish in which rice is completely cooked with masalas.It can be cooked with meats and vegetables also.But,coming to this recipe which  is completely different as it is only cooked with few spices.This is my mom's signature dish.Though I cooked several times,still i keep calling mom everytime I cook,because I don't want to miss  actual taste.Today morning again I called my mom and spoke with her.As I mentioned mom that am going to post this today.She told me estimated measurements,but I put in exact measurements to publish in my blog.Usually we have it with mutton curry or chicken curry and side dish of vada also. I born brought up coastal side of Andhra pradesh. we used to have this full meal during festival of kanuma which comes after Makara sankranthi.Finally got opportunity  to post this recipe.Posting this recipe in BM#65 under the theme rice dishes.


  • Rice 4 cups( 250 ml cup)
  • onions 2 medium or 1 big
  • Garlic&garlic paste 2 tbpns
  • coconut paste 2 tbspn
  • Poppy seeds 1 tbspn
  • Daniya 2 tbspn 
  • cinnamon 2
  • cloves 2
  • cardamom 2
  • Ghee 2 tbspns
  • Bay leaf 1
  • cashew nuts 4 to 5
  • salt to taste


  • Blend onions into fine paste keep aside. Take fresh or frozen coconut, make fine coconut paste.(blend separately coconut and onion pastes)keep aside.
  • Next blend all masalas(poppy seeds,daniya,cinnamon,cloves,cardamom) keep aside.
  • Procedure:
  • For pulav
  • Heat ghee in a pan,once it is hot add  cashewnuts fry until little brown.Take out, keep aside.
  • Add bay leaf followed by onion paste fry well in medium flame until oil oozes out of the paste.Then add ginger garlic paste fry few more mins.
  • Now add coconut paste fry a min,add garam masala which was blended.saute few more mins.
  • Time to add rice( soaked in water for an hr, soaking not compulsory) fry rice for 2 more mins in medium flame in the masala paste.
  • Add cashew nuts, and 6 to 7 cups of water.Shift this to a rice cooker and cook it.( select white rice option)Traditionally mom used to cook this in open container with lid on.( you may add 8 cups of water )
  • Yummy pulav is ready.This is very good with non vegetarian dishes..Vegetarians can try with any spicy curry.
For Goat curry recipe here

NOTE: The key taste depends on how the way you fry each ingredients..Fry in medium flame carefully..Don't burn the spices or else pulav will be pungent.

Thursday, May 26, 2016

Mango chana pickle

Mango pickle is pretty common pickle prepared by most Indians. Indain pickles are quite different when compared to other pickles.Indian pickles pickled with spice ,salt and sour.There are wide range of pickles prepared with different veggies and meats.Coming to today's recipe is a quite different which I first tasted in one of my friend's home.It was awesome in taste.In Andhra without pickle we cant imagine our complete meal.Usually I had lot of non vegetarian  and vegeterian pickles in my kitchen shelfs.My kids love to eat chicken pickle which I posted earlier in my blog.Today iam posting Mango chana ( sanagalu or kommu sanagalu)pickle in Blogging marathon #64 under the theme pickles.


  • Raw mangoes 4( small size)
  • Mustard powder 3/4 cup
  • Red chilli powder 3/4 cup
  • salt 3/4cup( you may add little less, after tasting it, may add more)
  • Mustard oil or seesame oil 1 1/4 cups ( 1 cup plus 1/4 cup)
  • Garlic cloves 1/2 cup
  • Methi seeds1 1/2 tspns
  • Black Chana 1/2 cup


  • Wash and clean the mangoes and dry it on a cloth, keep aside an hour.
  • Cut the mangoes into pieces without removing kernel.Soak chana an hour,Wash chana and drain the extra water,dry in sunlight for an hour.
  • Take a bowl,Add salt and turmeric powder,chana, mango pieces cover it and keep aside for 24 hrs.
  • Next day,dry roast mustard seeds for 1 minute and takeout blend into fine powder.
  • Peel the garlic and set aside.
  • Take a wide bowl add redchilli powder,mustard powder,methi powder,garlic cloves and 3/4 cup of oil,( before adding oil should be heated until smoky hot ,cool it then)mix it well.
  • Now add mango pieces and chana.Use your hands to mix everything.( Make sure before mixing, our hands and all utensils using for pickle  should be completely dry)
  • Slowly add everything to a dry jar and keep away from moisture .After 3 to 4 days mix with dry spatula  add remaining oil and keep aside for 4 more days.
  • After one week  transfer small amount of pickle in a bowl and enjoy for everyday use.

Wednesday, May 25, 2016

Drumstick pickle

Drumstick tree called the power house of minerals is the most common tree in India.Almost all parts of the drumstick tree have medical value.The small round leaves are especially beneficial in treating many ailments because of their iron content and many medicinal properties..Info from wiki.Usually in southern parts of India these drumsticks are cooked in different ways.Most ways we use it in sambar.The place where I brought up in Andhra,most of  them cook as a curry.There are many variety recipes with drumstick .I have already tried different drumstick curries.So thought to try drumstick pickle.When I was  searching a good drumstick pickle this recipe finds interesting and yummy Adapted the recipe from a TV show.Posting this recipe in BM#64 UNDER THE THEME PICKLES..


  • Drum sticks 5 to 6
  • Tamarind 100 gms or 7 tbspns
  • redchilli powder 4 tbspn
  • Mustard powder 4 tbspns
  • salt 4 tbspns
  • oil 1 cup
  • Jeera 2tbspn plus methi 1 tbspn( and ground to fine powder)
  • garlic pods8 to 10 mashed


  • Jeera,mustard each 1 tsn
  • urad dal 1 tspn
  • chana dal 1 tspn
  • Red chillies 4 to 5
  • Turmeric powder 1/4 tspn
  • Asofodita or hing a pinch
  • Curry leaves 1 or 2 strings
  • Lemon juice 1/4 cup


  • Wash drumstick and dry it with towel completely.Cut them into medium pieces when they are completely dry.
  • Soak the tamarind in hot water and extract the pulp,heat the pulp on stove about 15 mins until it just thickens.( in a medium flame)
  • In a pan heat 4 to 5 tbspn of oil and shallow fry drumsticks pieces.Let them fry in medium flame until they are soft and well cooked.
  • When they are almost cooked take out in another bowl and let it cool
  • In the same pan heat the remaining oil,add mustard, jeera,urad dal,chana dal,red chillies,hing,curry leaves.Let the tadka cools down completely.
  • Add cooled tamarind pulp to the cooked drumstickspieces.And add redchilli powder,mustard powdr,jeera methi powder,turmeric powder,salt and cooled tadka or seasoning.
  • Finally add lemon juice and mix it well.Yummy drumstick pickle is ready.

Note: Adjust spices and salt as per your taste.
          It can stay more than a month without  any refrigeration.

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