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Irumban puli/Averrhoa Bilimbi Pickle......step-by-step.


Most houses in Kerala has atleast one irumban puli tree in the backyard. Kids love to have fresh puli with salt and chilly powder. A visit to a friend's house resulted in picking up the fresh ones (I forgot to take my cam) right from the tree....

Irumban puli is used to make squash, jams, pickles, and in fish curries....my mom even makes a thoran....After coming home I chopped them and sprinkled salt lavishly on top of it and tossed them and added salt till I felt it is right....and since I was a bit lazy to make pickle (I hate peeling garlics!!!) I left it in salt for almost a week....I  tossed or stirred it every day..infact my kids loved having them.....salty!!

Chop the puli into small pieces....thats my pretty puli getting a bit of the evening sun!!!

And this is how it looked after almost one week in salt....you can see the water has oozed out and it is slightly pale....kids loved them.

Ingredients:
Irumban puli: 1/2 kg, chopped. (Can also put in salt and make when you get the mood and time like I did)
Garlic: 3 pods, peeled and sliced.
Ginger: 2 or 3 pieces, sliced.
Kashmiri red chilly powder: 3/4 cup.
Vinegar: 1/2 to 1 cup depends upon the sourness of the puli.
Salt: As needed.

For roasting:
Hing/asafoitida: 2 or 3 fat pinch.
Mustard seeds: 1/2 tsp.
Fenugreek seeds: 1/2 tsp.

For seasoning:
Mustard seeds: 1 tsp.
Fenugreek seeds: 1/2 tsp.
Curry leaves: As needed.
Oil: Gingelly oil(sesame oil): As needed.

Method:
1.In a pan dry roast mustard seeds, fenugreek seeds, and hing...grind and powder them and keep aside.
2. Heat oil in a kadai and put in mustard seeds, fenugreek seeds, curry leaves and let it splutter. Add the garlic, ginger, curry leaves and fry till the raw smell goes.

3. Simmer the fire and add the red chilly powder fry it till the raw smell goes. Now add 1/2 cup vinegar and let it boil

4. Add the chopped puli or the salted puli into this and add the roasted and grinded masalas and mix well. Let it boil for about a minute or two and switch off fire and bottle.

Pickle/achar is ready....store in bottles.


Enjoy with roti, rice, or just about anything!!!.

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Comments

  1. Priya SureshFebruary 4, 2011 at 2:47 PM

    Tongue tickling pickle,sooo tempting..

    ReplyDelete
  2. AkilaFebruary 4, 2011 at 3:12 PM

    wow so yummy pickle dear.....

    ReplyDelete
  3. Shanthi KrishnakumarFebruary 4, 2011 at 3:25 PM

    Mouthwatering and slurp Can you hear me?

    ReplyDelete
  4. Ms.ChitchatFebruary 4, 2011 at 4:12 PM

    Never heard of this, thanks for the click for clear understanding of the puli. Pickle has a professional touch, would love to taste :)

    ReplyDelete
  5. Abhilash PillaiFebruary 4, 2011 at 5:05 PM

    In malayalam we call this cheema puli... looks really mouthwatering pickles.

    ReplyDelete
  6. UnknownFebruary 4, 2011 at 5:52 PM

    cool dish and very new to me...thanks for sharing

    ReplyDelete
  7. SwapnaFebruary 4, 2011 at 6:58 PM

    Mouthwatering pickle...It's been years since I had Irumban puli :(... my mom used to make squash with this...

    ReplyDelete
  8. divyaFebruary 4, 2011 at 7:25 PM

    Wow..looks superb and mouthwatering pickle...

    ReplyDelete
  9. Nisa HomeyFebruary 4, 2011 at 9:22 PM

    Thank you all....

    ReplyDelete
  10. Suja ManojFebruary 4, 2011 at 9:41 PM

    Ethokke kaanichu kothipikale..love it.

    ReplyDelete
  11. Hamaree RasoiFebruary 4, 2011 at 10:57 PM

    Pickle looks delicious. Thanks for sharing step by step method.Have a great weekend.

    Deepa
    Hamaree Rasoi

    ReplyDelete
  12. SwapnaFebruary 5, 2011 at 2:00 AM

    Hey Nisa I also didnt know that you are a kna!! Gald to meet one more Knanaya blogger through blogging and that too from KTM!! eni eppol paranju varumbol enthekilum okke connections kanumarikkum alle ;);)...

    ReplyDelete
  13. AnnFebruary 5, 2011 at 2:30 AM

    Yumm, looks tempting. Thanks for stopping by my blog. You have some FANTASTIC recipes here! My parents too are from Kottayam/Kumarakom. I've only been to India a couple of times - typical NRI...;-)

    ReplyDelete
  14. a joyful noiseFebruary 5, 2011 at 11:49 AM

    Extreemly interesting. I have not known of this pickle but I can see that it could easily be a learned taste. When I visited Korea I tried some Kimchi which is a hot pickled cabbage. I loved it! Thank you for sharing.

    ReplyDelete
  15. Jaisy JamesFebruary 5, 2011 at 11:53 AM

    wow adipoli recipe superb

    ReplyDelete
  16. Padhu SankarFebruary 5, 2011 at 12:03 PM

    Wow pickle looks so yummy!
    Padhuskitchen

    ReplyDelete
  17. Padhu SankarFebruary 5, 2011 at 12:11 PM

    Wow pickle looks so yummy!
    Padhuskitchen

    ReplyDelete
  18. ArchanaFebruary 5, 2011 at 4:09 PM

    Hey I make this sweet sour and pungent. Will try it this way too. Thanks

    ReplyDelete
  19. Ann KroekerFebruary 5, 2011 at 11:26 PM

    Wow, I really enjoyed learning about something I've never heard about before--your photos are wonderful. I'm ready to try some with rice! How far away do we live from each other? :)

    ReplyDelete
  20. A little bit of everythingFebruary 6, 2011 at 8:36 AM

    this is so new to me, love the presentation.
    Have a wonderful Sunday Nisa

    ReplyDelete
  21. Prathima RaoFebruary 6, 2011 at 6:39 PM

    Bimblis remind me of school days when we had a vendor selling them after classes near the school gate..We would eagerly run to him to buy them & then munch on these sour treat amidst laughter & chatter!! Ur pickle looks too mouthwatering..slurp...slurp..
    Prathima Rao
    Prats Corner

    ReplyDelete
  22. KristenFebruary 7, 2011 at 8:18 AM

    That is such a mouthwatering photo. What a gorgeous dish.

    ReplyDelete
  23. Prathima RaoFebruary 7, 2011 at 11:45 PM

    I have a surprise waiting for u in my blog..Do drop in & check it out..;)
    Prathima Rao
    Prats Corner

    ReplyDelete
  24. Prathima RaoFebruary 7, 2011 at 11:46 PM

    I have a surprise waiting for u in my blog..Do drop in & check it out..;)
    Prathima Rao
    Prats Corner

    ReplyDelete
  25. TahemeemFebruary 8, 2011 at 8:10 AM

    hmmm tangy and mouthwatering pickle...
    Hey i shared an award with u.. please follow this link :)
    http://tahemeemshaik.blogspot.com/2011/02/its-raining-awards.html

    ReplyDelete
  26. RajiFebruary 8, 2011 at 12:42 PM

    Awards for you..please visit my blog and collect them.

    ReplyDelete
  27. AdelinaFebruary 16, 2011 at 8:48 AM

    mouthwatering at about last click! will learn a lot from your site!

    ReplyDelete
  28. RamyaMarch 15, 2011 at 6:59 PM

    Thatz mouthwatering...My mom is from Kottayam:-) and this is my ammumma's speciality pickle..
    I wish i cud get some iruban puli right now..:-( Sigh sigh
    Lovely space and great collection...Happy to follow u

    ReplyDelete
  29. AnonymousMarch 23, 2011 at 11:03 AM

    Thankyou for the recipe .Will be trying it out on puli sliced and dried in the sun to raisin soft consistency. Therefore I'm likely to get the measures wrong as I didn't weigh before drying. I plan to add some dates to give it a sweet touch.
    Suggestion..keeping the puli salted in a stainless steel container is likely to ruin the vesel...stain or corrode!..Maybe safer in a n earthen vessel. What was your experience?

    ReplyDelete
  30. Nisa HomeyMarch 25, 2011 at 5:02 PM

    @Anonymous, I usually put salted puli or mango in glass bowl or glass jars.

    ReplyDelete

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