Ingredients

  • half kg tomatoes
  • 4 drumsticks
  • one small lemon size Tamarind
  • 4 tbsp red chilli powder
  • 4 tbsp  mustard powder
  • 4 tbsp salt
  • one cup oil
  • 2 table spoons jeera and 1 table spoon (roasted and ground to fine
  • powder)
  • 8 to 10 garlic pods mashed
  • 3/4 cup lemon juice
  • 1 tspn each rai, jeera and urad dal, 2 tspn chanadal and 3 to  red
  • chillies for thadka
  • 1 tea spoon haldi
  • a pinch of hing
  • ​few curry leaves 

Method

Wash tomatoes, wipe them (they should be dry) and chop to small pieces.  
Wash drum sticks and wipe them with a kitchen towel.  See that they completely dry.  Cut them to medium size pieces. In a pan heat 2 table spoons of oil and shallow fry the drumstick pieces. When they are cooked properly take them into a bowl and allow it to cool.  In the same pan add 2 more table spoons of oil and put the chopped tomato pieces.  Add a tspn of salt and the tamarind.  Cook in a medium flame.  When the tomatoes are cooked properly switch off the flame and allow it to cool.  

Heat the remaining oil in another pan and add rai, jeera, urad dal and chanadal.  When rai starts spluttering add the red chilli pieces, a pinch of hing, mashed garlic pods and the curry leaves.  Stir fry the the thadka and switch off the flame.  Allow the thadka to cool.


Take a bowl and transfer the cooked tomatoes into it.  Also add the red chilli powder, haldi, musturd powder, salt, jeera methi powder.  Nowadd the cooked drumstick pieces and the thadka to it.  Mix well adding the lemon juice to it. 

Tomato Drumstick Pickle/Tamata Munagakaya Aavakaya is ready........take it into to a air tight container and store it.  Tastes good with rice when served with a dash of desi ghee and also with paratas.  Serve it with any south Indian tiffens like idli, upma, dosa, uttappam etc....You can use the pickle from same day you have prepared.  It can be stored in the refrigerator to use for more than 2 to 3 months. 
​
By Mrs Uma ramana

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