Drumstick Pickle

Ingredients:

• Drumsticks- 4
• Tamarind- 100- 120 gms
• Water- 2 cups (boiled and cooled) 
• Salt- 1/4 cup or more
• Red chili powder- 1/2 cup or more
• Mustard seeds- 1 tbsp
• Fenugreek seeds- 1 tbsp (Methi)

For Tempering:

• Oil- 50-70 ml 
• Garlic cloves- 7-8 small, peeled

Method:

1. Drumsticks are tasty and good for health. Apart from adding these to rasam and sambar one can prepare curry and pickle as well. 
2. The pickle takes three days in total. We marinate the drumstick pieces for an entire day or two so that they absorb the heat of chili powder and tanginess of tamarind. 
3. Make sure to use only boiled and cooled water to soak the tamarind. That water can be saved and used to prepare rasam or sambar the next day. Using normal water may spoil the pickle. 
4. It can be served with rice or parantha. The pickle stays good for around 3-4 months when stored in a dry place.

For a detailed recipe, please watch the video. Thank you. 

Woodapple Raita - Velakaya Perugu Pachadi

Ingredients:
Wood apple- 1
Curd- 3/4- 1 cup
Salt- 1 tsp or more
Turmeric- 1/4 tsp or less
Water- 1/2 cup
Ginger- 1/2 inch
Green chilies- 3-4 broken into pieces
Coriander leaves- a small handful


For Tempering:
Oil- 1 tsp
Mustard seeds- 1/2 tsp
Fenugreek seeds- 1/4 tsp (Methi)
Cumin seeds- 1/4 tsp (Jeera)
Asafoetida- 1/4 (Hing)
Dry red chili- 2-3 broken


Method: 

1. Woodapple or Velakaya as we call it in Telugu has a distinctive taste. It is sour when raw and tangy when bitter. There is a mix of mild bitterness, tanginess and a touch of sweetness in some. 
2. Raita is a good way to serve wood apple with rice, parantha or roti. It is soft and the flavors are semi-strong. 
3. Take care while breaking open the fruit and scoop out the pulp. 
4. The pulp can be mixed with some salt and turmeric to store it for 2-4 months in the refrigerator.
5. The pulp is boiled and then mixed with curd and tempered.

For a detailed recipe, please watch the video. Thank you. 

Spicy Lemon Dip - Version I

Ingredients:

• Lemons- 3-4
• Dry red chili- 20-30 broken into pieces
• Add depending on the heat you prefer
• Mustard seeds- 1 tbsp
• Fenugreek seeds- 1 tbsp (Methi)
• Salt- 1 1/2 tsp
• Oil- 1 tsp

Method:

1. We call this Nimmakaya Kaaram in Telugu. It had only a handful of ingredients an is very easy to prepare. Moreover, it stays good for 3-5 days when stored in the refrigerator. 
2. It has very little oil and needs no tempering.
3. It is tangy, spicy and a little runny. It can be served with rice and dal, idli, dosa, parantha, fries, etc.
4. I made the dip a little thick, but you can add more lemon juice and make it runny. Or you can take a portion of it and add a tsp of water and dilute it for immediate use. 
5. Do not add water to the mix you wish to store. 

For a detailed recipe, please watch the video. Thank you.