(Bilimbi) Irumban Puli Pickle
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Irumban Puli (Bilimbi) Pickle

This Irumban Puli (Bilimbi) pickle is all about the nostalgic flavours that you can never forget! The sourness of bilimbi and the heat from the chilli powder makes this a mouthwatering pickle.
Prep Time10 mins
Cook Time20 mins
Resting Time1 d
Total Time1 d 30 mins
Course: condiments
Cuisine: Kerala
Keyword: achar, bilimbi, irumban puli, irumbanpuli

Ingredients

  • 30 bilimbi (irumban puli)
  • to taste salt
  • 3 tablespoons gingelly oil
  • 1 teaspoon mustard seeds
  • 1 tablespoon chili powder
  • 1/4 tablespoon turmeric powder
  • 1/4 teaspoon asafoetida powder
  • 2 sprigs curry leaves

To roast and powder

  • 1/4 teaspoon fenugreek seeds
  • 1 teaspoon Urad daal

Instructions

  • Wash the irumban puli (bilimbi) in running water, and dry with a cloth.
    Wash and dry for the (Bilimbi) Irumban Puli pickle
  • Slice them lengthwise into four pieces, season with salt, mix well and spread them on a plate.
    Salted bilimbi is kept to dry in the sun
  • Note: Don't use steel or other metal plates. The acidity will discolour the plate.
  • Keep the plate in sunlight to dry the salted bilimbi.
  • If you are in a hurry, skip the sun-drying and pickle directly. In that case, skip the next 3 steps.
  • You'll notice the colour of the irumban puli (bilimbi) changing to light green/yellow.
  • The salt and the heat from the sunlight will start to dry the bilimbi slices. Keep it covered overnight.
  • Next day, keep the plate in sunlight again.
    Sun-dried (Bilimbi) Irumban Puli
  • Roast the fenugreek seeds and the ural dal in a pan.
    Fenugreek and ural dal roasted
  • Switch off when they start to turn brown, allow it to cool, and powder it and keep it aside.
    Powder the roasted urad dal and fenugreek mix
  • Heat gingelly oil in a pan, and splutter some mustard seeds.
  • Lower the flame, add the powdered mixture, chili powder, turmeric powder and asafoetida.
  • Slowly stir for a minute and turn off the flame. Ensure that you don't burn this mix.
  • Add curry leaves and the sun-dried irumban puli, mix well until they get a good coat of the masala mix.
    (Bilimbi) Irumban Puli Pickle is ready
  • Once the pickle has cooled down, transfer to a clean, dry bottle.
  • Drizzle the pickle with some more gingelly oil on the top, and keep the bottle in the fridge.
  • You can start using the pickle after 3-4 days. If you can't wait, just for it!