Irumban Puli Achar | Bilimbi Pickle

Ingredientsfor 4 servings

• 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
• Salt, as needed
• 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

Preparation

1. Step 1

   Wash the irumban puli well and dry with a cloth. Slice into small pieces.

2. Step 2

   Dry roast fenugreek seeds.

3. Step 3

   Add cumin seeds and fry in low flame until the colour changes into little bit darker.

4. Step 4

   Let it cool and powder with the help of a mixer grinder.

5. Step 5

   Crush ginger and garlic.

6. Step 6

   Heat seasame oil in a pan and let the mustard seeds crackle in it.

7. Step 7

   Next, add crushed ginger garlic.

8. Step 8

   Add sliced green chilly and cook until the ginger garlic turns lightly browned.

9. Step 9

   Next, add irumban puli and cook in high flame, till it starts releasing water.

10. Step 10

    Cook until the water is fully absorbed.

11. Step 11

    Stir in powdered cumin, fenugreek seed powder and asafoetidapowder.

12. Step 12

    Next, add pickle powder, red chilly powder and salt to taste.

13. Step 13

    Fold everything together gently.

14. Step 14

    Finally add some kashmiri chilly powder to get a nice red color for our pickle. Cook for another 1 more minute and take it off the heat. Let it cool and pour vinegar and Stir everything together thoroughly.

15. Step 15

    Store this in an air tight container in fridge. Serve with rice.