Video Tutorial
Video Chapters
Instructions
Drumstick Preparation
Thoroughly wash and dry the drumsticks (Moringa). Peel the outer skin entirely to remove any bitterness, then chop them into uniform, bite-sized pieces.
Steaming the Drumsticks
Place the drumstick pieces in a plate over a steamer or a pot of boiling water. Steam for exactly 5 minutes; do not overcook, as they should retain a firm texture.
Drying the Pieces
Spread the steamed drumsticks on a large tray. Let them air-dry under the sun for 1 hour or under a ceiling fan for 2โ3 hours to remove surface moisture, which prevents spoilage.
Roasting Whole Spices
In a pan on low flame, lightly roast coriander seeds, fennel seeds, mustard seeds, cumin, fenugreek, ajwain, and whole red chillies until fragrant and moisture-free.
Preparing Mustard Oil
Heat the mustard oil in a pan until it reaches its smoking point to remove its raw pungency. Allow it to cool down completely before using.
Grinding the Spices
Allow the roasted spices to cool, then pulse them in a mixer jar until coarsely ground (not a fine powder).
Mixing the Pickle
In a large mixing bowl, combine the dried drumsticks, ground spice mix, turmeric powder, salt, amchur (dry mango powder), Kashmiri red chilli powder, hing (asafoetida), and kalonji. Pour the cooled mustard oil over the mixture and toss well to coat every piece.
Preserving and Storing
For long-term storage (up to a year), mix in 2 tablespoons of vinegar. Transfer the pickle into a thoroughly cleaned moisture-free glass jar. Keep the jar in sunlight for 1โ2 days to enhance the shelf life and flavor.
