Chutneys and Pickles
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Aloo-Cabbage-Drumstick pickle/Bangala dumpa-Cabbage-Mulakkada Pachadi 




  • 1/2 kg cabbage
  • 1/4 kg Potatoes
  • 1/4 kg drum sticks
  • 2 cups red chilli powder
  • 2 cups salt (Powdered Rock salt preferred)
  • 2 table spoons methi powder (dry roast methi)
  • 1/4 kg tamarind
  • 2 large whole garlic (mashed pods)
  • 10 red chillies
  • 1 table spoon haldi
  • 1 table spoon rai
  • 1 table spoon urad dal
  • 2 table spoons chana dal
  • 3 cups of oil (sesame or ground nut)

Grated cabbage, sliced potatoes and chopped drumsticks


Grate cabbage and spread it on a kitchen towel. Leave it for half an hour.  Chop drum sticks to (2 inches ) pieces.  Slice potatoes finely in slicer.  Take the veggies into a bowl add salt and haldi to it mix well and keep it aside.

soaked tamarind 

Clean tamarind.  Remove the seeds and the strings.  Add a cup of boiled water and soak it.

put the veggies in a strainer and place it over the
vessel in which tamarind is soaked

Now put the veggies in a strainer and place it over the vessel in which tamarind is soaked.  You can see in the above pic.  The water from the veggies will drain and drop into the vessel below.  Leave it for an hour.  

Heat oil in a pan and add rai, urad dal, red chillies and chana dal.  When the dals changes to golden color switch off the flame and allow it to cool.

Now grind the soaked tamarind in a mixie to fine paste.  Take a large vessel and mix all the veggies, tamarind paste, mashed garlic, red chilli powder and methi powder.  Add the cooled thadka to it and mix well.

Store the pickle in a air tight container.  Leave the pickle in room temperature for a week.  You can use the pickle only after a week.  Aloo-Cabbage-Drumstick pickle/Bangala dumpa-Cabbage-Mulakkada Pachadi is ready..........Refrigerate the pickle after a week.......Tastes good with rice, rotis or parotas.........

Aloo-Cabbage-Drumstick pickle/Bangala dumpa-Cabbage-Mulakkada Pachadi 

By Mrs Lakshmi, Ameerpet, Hyderabad

edited by Mrs Uma ramana

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