Sunday, 28 December 2014

Irumban Puli Pickle

Irumban Puli / Bilimbi Achar (Cucumber tree Pickle)

Bilimbi In Kerala, where it is commonly found in backyards, the fruits are eaten either raw or dipped on rock salt and it is used for making pickles.  

Here is simple and spicy pickle recipe. It goes well with hot Kanji(Rice Porridge) and steam rice.

  • Irumban Puli / Bilimbi 250 gm
  • Salt 1 tsp
  • Gingelly Oil - as needed
  • Mustard 11/2 tsp
  • Fenugreek seed Powder 1/4 tsp
  • Curry Leaves 3 sprigs
  • Garlic cloves 6 (minced)
  • Ginger a large piece (minced)
  • Red chilli Powder 3 tbsp+ 21/2 Kashmiri chilli powder 
  • Turmeric Powder 1/2 tsp
  • Asafoetida / Hing 1/2 tsp
  • Vinegar if needed upto 1/2 cup
  • Salt


Wash and pat dry irumban puli and cut into the desired shapes - circle or lengthwise.  Combine irumban puli and the salt in a glass bowl and keep cover for 4 hours.  During this time the puli will ooze out the juice.

Take a large Kadai or Pan. Add the sesame oil to the pan and heat slowly. Add the mustard seeds when the seeds spluttering, toss in the curry leaves and fry.

Add the minced ginger and garlic and fry till the raw smell is gone.

Add both the chilli powder and turmeric powder to the Kadai and fry briefly till the raw smell is gone.

Add the hing powder and fenugreek powder and mix well.

Now add the juice of the irumban puli to the masala mix. If you do not have sufficient juice you can add 1/2 cup of water. Bring to a nice boil. It will be a thick gravy.  Add more salt if needed.

Toss in the irumban puli pieces and mix well for 3 to 5 minutes. Remove from flame. 

If you feel that you need the pickle to be more sour, then add vinegar as desired. If you do not add vinegar the pickle will remain fresh and unspoilt for many days.

Cool and store in clean jars.

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