Irumban Puli Achar is traditional pickle dish very popular in Kerala. Irumban Puli fruit is also termed illumbi, bilumbi and chilimbi in different parts of Kerala. The tangy fruit grows in clusters close to the bark and in branches. In homes the fruit is usually pickled and also used in preserves and jams. The fruit is also native to many South Asian countries and Indonesia. To make stir fry dishes of the fruit you should use while fruit is very small so that it is less tangy. Irumban Puli Achar is a very tasty pickle and it goes well with rice and kanji. It stays fresh for few days if you keep in air tight containers. Irumban Puli is the cheapest of fruits and you will even get it free. The delicious achar is lip smacking. You can explore a well detailed recipe here that can be easily prepared at home.
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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Irumban Puli(Bilimbi) - 15 nos
- Red chilli powder - 4 tsp
- Salt(To taste) -
- Asafoetida powder - 1 tspn
- Fenugreek powder - 1 tspn
Ingredients
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Instructions
- For preparing the tangy flavored delicious pickle, first clean, wash and cut the Irumban Puli into small pieces
- Boil 1 – 2 cups of water
- When the water is boiled, add it into the Irumban Puli pieces and keep it for 5 – 10 minutes
- After 10 minutes remove the water from the Irumban Puli pieces and let it dry little.
- Add Red Chilli Powder into the Irumban Puli pieces
- Also add Asafoedita Powder, Fenugreek Powder and Salt into this mix
- Add 4 – 5 tspns of water and stir the mix well
- Then add required quantity of water and stir it. Further, change the Achar into an air tight container.
- Irumban Puli Achhaar is ready and it can be served with Dosa/Uppuma/cooked rice etc. (Generally, this Achar can be kept tasty and used only for 2 or 3 days from the date of its preparation)
Recipe Notes
You can visit this link Sweet and Sour Lemon Dates Pickle. You can also visit this link Egg Molly.
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