BeveragesFresh Juices

Irumbanpuli, Inchi ( Bilimbi & Ginger) Squash

by SobhaKesavan
written by SobhaKesavan
Irumbanpuli, Inchi ( Bilimbi & Ginger) Squash is a healthy, tasty beverage for this hot summer. Normally, Irumban puli is used to make squash, jams, pickles. This drink helps you to maintain your body perfectly during summer.
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Irumbanpuli, Inchi ( Bilimbi & Ginger) Squash – pachakam.com
Votes: 1
Rating: 4
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Rate this recipe!
Cuisine Kerala
Prep Time 20 minutes
Servings
people
Ingredients
  • Bilimbi Big size(Irumbanpuli) - 5 Nos
  • Ginger - 50 Gms
  • Sugar - 100 Gms
  • Salt - ½ tspn
Cuisine Kerala
Prep Time 20 minutes
Servings
people
Ingredients
  • Bilimbi Big size(Irumbanpuli) - 5 Nos
  • Ginger - 50 Gms
  • Sugar - 100 Gms
  • Salt - ½ tspn
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Take two cups of water in a vessel, put Sugar into this water and allow to melt the sugar in the water.
    Irumbanpuli, Inchi ( Bilimbi & Ginger) Squash – pachakam.com
  2. Clean the Bilimbi (Irumbanpuli) and Inchi (Ginger) well and then cut them into pieces
    Irumbanpuli, Inchi ( Bilimbi & Ginger) Squash – pachakam.com
  3. Grind the Bilimbi and Ginger together in a Mixer adding ½ cup of water
    Irumbanpuli, Inchi ( Bilimbi & Ginger) Squash – pachakam.com
  4. When the Bilimbi and Ginger are grinded well, filter the juice and change it into the Sugar mixed water.
    Irumbanpuli, Inchi ( Bilimbi & Ginger) Squash – pachakam.com
  5. Add some salt in this squash, stir it well
    Irumbanpuli, Inchi ( Bilimbi & Ginger) Squash – pachakam.com
  6. Irumbanpuli and Inchi (Bilimbi, Ginger) Squash is ready. Serve the Squash adding some ice cubes in it along with required quantity of water. (Note: The squash can prepare adding only Salt or Sugar or both together). Or store the squash in a bottle, in the refrigerator and as and when required add water and serve it. (Generally, this Squash can store in the fridge for about 2 – 3 days)
    Irumbanpuli, Inchi ( Bilimbi & Ginger) Squash – pachakam.com
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Myself, Sobha Kesavan, a retired Accountant in a MNC based in Delhi where I was staying for 26 years. Afterwards, I moved to Bangalore for a period of 4 years and then later, settled along with my husband in Thrissur, Kerala. My two sons and daughter-in-law are working out of Kerala as Software Engineers.  I have immense passion for gardening and have been doing it since my stay in Delhi and most of the ingredients (vegetables) used in my recipes are home grown. I am interested in cooking mostly North Indian and South Indian cuisines. The recipes shared in pachakam.com from my end would definitely tickle your taste buds. I will be always looking forward for your valuable feedbacks or suggestions as there is always room for improvement.

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