Irumban Puli Achar (bilimbi Pickle)

This is a very tasty and mouth-watering pickle which is sour in taste. Bilimbi is grown widely in village areas of Kerala and is rich in Vitamin C. It is best when served with Kerala rice or rice soup.

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Gayathri Suresh's Secret Indian Recipe !

Preparation Time: 
15 minutes
Cooking Time: 
7 minutes


Irumban puli (Bilimbi)-30
Red chilli powder- 2 tbsp
Turmeric powder-1/4 tsp
Asafoetida powder-1/4 tsp
Fenugreek powder-1/4 tsp
Green chillies-3
Water- 1/4 cup
Mustard- 1/4 tsp
Dried red chillies- 3
Curry leaves- 10
Nallenna (Sesame oil)- 4 tbsp
Cut both ends of bilimbi and wash well
Chop each of the Bilimbi vertically into two pieces
Chop the green chillies vertically into 2 pieces
Sauté the red chilli powder, turmeric powder, asafoetida powder and fenugreek powder in a pan for few seconds
Heat sesame oil in pan and add mustard seeds. When the mustard seeds splutter, add dried red chillies and curry leaves and sauté for one minute
Add the chopped bilimbi pieces, green chillies and salt to it and sauté well until bilimbi gets sautéed
Now, add the sautéed red chilli powder, turmeric powder, fenugreek powder and asafoetida powder to it and mix well
Next, add 1/4 cup of water to it. When water gets boiled well, switch off the gas and remove from the flame
When cooled, transfer the pickle to air tight containers and store for 2 to 3 months
The air tight containers for storing the pickle should be dry, any water inside may spoil the pickle