Irumban puli achar | Bilimbi Pickle2013-05-14
- Yield: 1
- Servings: 10
- Prep Time: 30m
- Cook Time: 15m
- Ready In: 25m
Irumban puli achar | Bilimbi Pickle
Spicy and mouthwatering irumban puli achar
Irumban puli achar recipe with few ingredients. Irumban puli or bilimbi is a tangy fruit easily available in Kerala. We use this citrus fruit in many dishes especially fish curry instead of tamarind. Here I would like to share a pickle with this irumban puli. This is the traditional way of making bilimbi pickle. You can also make this pickle without using garlic and ginger.
I have posted one more method of making bilimbi pickle i.e using Dried bilimbi pickle. Hope you all will like this easy irumban puli achar recipe. Please try it out and let me know how it turned out for you
Health Benefits of Irumban puli/Bilimbi
Bilimbi is a tangy fruit/vegetable used in side dishes as well as chutney instead of tamarind.
The fruit seems to be effective against coughs and thrush.
It fights against cholesterol and is used as a tonic and laxative.
The fruit is also known to control internal bleeding in the stomach.
The leaves serve as a paste on itches, swelling, mumps or skin eruptions.
Syrup made from Bilimbi is a cure for fever and inflammation.
It is also used to stop rectal bleeding and alleviate internal hemorrhoids.
Other Pickle recipes
2.pomelo fruit pickle
4.Easy gooseberry pickle
5.Instant apple pickle
6.Bilimbi pickle | irumban pickle
8.Tender mango pickle
9.Dried bilimbi pickle
11.Gooseberry pickle | nellikka achar
How to make Irumban puli achar?
50 no of Bilimbi(tender preferred)
2 cup of sliced garlic
1 cup of sliced ginger
4 TS of vinegar
1 spoon of turmeric powder
3 spoon of chilli powder
1/2 Spoon of asofetida
1/4 spoon of fenugreek powder
Salt as required
Take tender Bilimbi and wipe it with a clean cloth and keep it aside in a bowl.
Heat oil in pan
Add sliced garlic and ginger.Fry till raw smell goes off.
Add all spices(Chilli powder,turmeric powder,fenugreek powder and asofetida).Fry for 1 min low flame.
Add bilimbi and mix well.
Add salt,2 TS of water and vinegar.Cook for 1-2 min in low flame.
Cool and store in bottles.