First of all, add tamarind and water in a sauce pan and let it boil on fast gas flame. Then cut the drumstick pods into small pieces. For pickling, drumstick should be taken very ripe and fresh. Now the tamarind is also boiled in water and has become soft, then strain it through a soup strainer and take out the pulp in a small bowl.

Now heat oil in a pan, add drumstick pieces and saute on medium flame of gas. Once the drumstick is fried in oil, take it out in another bowl. After that, add the garlic cloves in the same oil, fry it in hot oil and take it out in a bowl.

Now add mustard seeds and fenugreek seeds in a pan and dry roast until the mustard seeds sprouts and the color of the fenugreek seeds changes, take it out in another small bowl and cool it.

Now when the mustard seeds and fenugreek seeds get cold, add them to the mixer jar, add fennel seeds and crush them. Take this mixture in another bowl.

Now add cumin seeds to the remaining hot oil on low flame, when the cumin seeds bloom, add dry red chillies, sweet neem leaves and asafoetida and saute. Then add tamarind pulp to this and mix and saute. Add turmeric powder and coriander cumin powder to it, mix and saute for 1 minute and cool it slightly. Then add this mixture to the prepared kora masala and mix well.

Now add fried drumstick and fried garlic cloves and pickle masala to this and mix well. Cover this pickle for 1 day and keep it aside in a clean and sterilized glass jar. This pickle can be stored in the fridge for 10 days.