Name: Irumban Puli Achar | Bilimbi Pickle
Prep time: 15 min
Cook time: 15 min
Ingredients: 500 g Irumban puli; 1/2 Tsp Fenugreek seeds; 1/2 Tsp Cumin seeds; 3 Cloves Garlic; 1 Inch piece Ginger; 3 Tsp Sesame oil; 1/2 Tsp Mustard seeds; 5 Nos. Green chillies; As reqd Salt; 1/2 Tsp Asafoetida powder (Kayam); 2 Tbsp Pickle powder (Any brand); 1 Tbsp Chilly powder; 1 Tbsp Kashmiri chilly powder; 1/2 Cup Vinegar (Or as required )

A Tangy Delight from South India: Irumban Puli Achar | Bilimbi Pickle

Discover the tangy sensation of Irumban Puli Achar, a traditional delicacy hailing from the southern regions of India. This delectable pickle, crafted from the unique bilimbi fruit, captivates taste buds with its vibrant flavor profile and cultural significance.

The Origin Story

The pickle traces its origins to the lush landscapes of South India, where bilimbi trees flourish abundantly. The tropical fruit is known as irumban puli in Malayalam. It is renowned for its tangy taste and distinctive appearance.

Cultural Significance

The art of pickle making is passed down through genertions in South Indian households. Each family boasts its unique recipe for the pickle. This cherished pickle holds a special place in culinary traditions, often accompanying meals as a zesty condiment or relish.

Flavor Profile

The pickle tantalizes the palate with its tangy, sour notes complemented by a hint of spice. The bilimbi fruit’s natural acidity infuses the pickle with a refreshing zestiness. Aromatic spices such as mustard seeds, fenugreek, and red chilli powder lend depth and complexity to the flavor profile. The balance of tang and spice makes the pickle a versatile accompaniment to a myriad of dishes, elevating everything from rice and lentils to savory snacks.

Health Benefits

Beyond its irresistible taste, the pickle offers a plethora of health benefits. Bilimbi, the star ingredient, is packed with vitamin C, antioxidants and essential nutrients that promotes overall well-being. Additionally, the spices used in the pickle possess antimicrobial properties and aid in digestion.

Culinary Inspiration

The art of making the pickle is a labor of love, requiring patience, precision and a deep appreciation for traditional flavors. Select the freshest bilimbi fruits to mastering the perfect blend of spices. Each step in the pickle-making process is imbued with culinary wisdom that is passed down through generations.

Conclusion

The pickle stands as a testament to the culinary richness and cultural diversity of South India. With its tantalizing flavor profile, healthful properties and cultural significance, this beloved pickle continues to enchant food enthusiasts around the world.

Irumban Puli Achar | Bilimbi Pickle

Discover the tangy sensation of Irumban Puli Achar, a traditional delicacy hailing from the southern regions of India.

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Prep Time 15

Cook Time 15

Course Pickles

Cuisine Kerala

Ingredients

500 g Irumban puli
1/2 Tsp Fenugreek seeds
1/2 Tsp Cumin seeds
3 Cloves Garlic
1 Inch piece Ginger
3 Tsp Sesame oil
1/2 Tsp Mustard seeds
5 Nos. Green chillies
As reqd Salt
1/2 Tsp Asafoetida powder Kayam
2 Tbsp Pickle powder Any brand
1 Tbsp Chilly powder
1 Tbsp Kashmiri chilly powder
1/2 Cup Vinegar Or as required

Instructions

Wash the irumban puli well and dry with a cloth. Slice into small pieces.
Dry roast fenugreek seeds.
Add cumin seeds and fry in low flame until the colour changes into little bit darker.
Let it cool and powder with the help of a mixer grinder.
Crush ginger and garlic.
Heat seasame oil in a pan and splutter mustard seeds in it.
Then add crushed ginger garlic.
Add sliced green chilly and saute till the ginger garlic turns light brown in colour.
Then add irumban puli and saute in high flame, till it starts releasing water.
Saute till the water is fully absorbed.
Now add powdered cumin, fenugreek seed powder and asafoetidapowder.
Then add pickle powder, red chilly powder and salt as required.
Combine well.
Finally add some kashmiri chilly powder to get a nice red color for our pickle. Cook for another 1 more minute and remove it from the flame. Let it cool and pour vinegar and mix well.
Store this in an air tight container in fridge. Serve with rice.