Irumban Puli Achar | Bilimbi Pickle
Discover the tangy sensation of Irumban Puli Achar, a traditional delicacy hailing from the southern regions of India.
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.
Notes
You can visit this link Irumban Puli Curry.
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