Drumstick pickle (Murungakkai oorugai)

🔥 Prep

• Wash the 5 pcs drumstick, trim ends, and cut each into 2‑inch pieces.
• Soak the 50 g tamarind in 100 ml warm water for 10 minutes, then squeeze out the pulp and discard fibers.
• Measure out 2 tbsp red chili powder and 2 tbsp salt into separate small bowls.
• Measure 50 ml gingelly oil and keep it ready.
• Measure 1 tsp mustard seeds and set aside.

🔥 Cook

• 1. Heat the 50 ml gingelly oil in a heavy‑bottomed pan over medium heat until shimmering.
• 2. Add the 1 tsp mustard seeds and let them splutter for 15 seconds.
• 3. Pour in the tamarind pulp, stir, and cook for 2 minutes on medium heat.
• 4. Sprinkle the 2 tbsp red chili powder and 2 tbsp salt, mixing well; cook for 30 seconds to release aroma.
• 5. Add the cut drumstick pieces, toss to coat evenly with the spice‑tamarind mixture.
• 6. Pour in 50 ml water (just enough to lightly cover the bottom), bring to a gentle boil, then reduce heat to low and cover.
• 7. Simmer for 10‑12 minutes, stirring occasionally, until the drumsticks are tender and the liquid has reduced to a thick glaze.
• 8. Uncover, increase heat to medium and cook for an additional 2 minutes to achieve a glossy finish, stirring constantly to prevent sticking.

🔥 Serve

• Transfer the drumstick pickle to a serving bowl while warm.
• Garnish with a drizzle of extra gingelly oil if desired.
• Serve as a tangy side dish with steamed rice, dosa, or idli.
• Accompany with a cooling raita or plain yogurt to balance the heat.