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Main Course

Irumban Puli (Bilimbi) & Drumsticks Curry

A traditional Kerala curry where drumstick simmers gently in a spiced coconut gravy until every piece soaks up the flavours. The curry leaves and raw coconut oil finish add that characteristic Kerala fragrance.

Ingredientsfor 5 servings

Bilimbi (Irumban ) : 10 Nos (puli)
Cleaned and cut drum sticks : 1 No
Cooked toor daal (thuvara paripp, to taste
Scrapped coconut : 1 cup
Cumin seeds : 1 tsp (grind both of coconut & Cumin seeds & keep it separately
Salt, to taste
Red Chilli powder : 2 tsp
Turmeric powder : 1 tsp
Oil : to fry
Mustard : 1 tsp
Red Chilli : 2 Nos
Fenugreen ( ) : if necessary (uluva)

Preparation

Step 1
Clean the Irumban puli and cut them into pieces.
Step 2
Heat the cooked tuar daal with required water and then add irumban puli into this mix.
Step 3
Add drum stick into this mix and stire it well.
Step 4
When the irumban puli and drum stick pieces are cooked well, add the grinded coconut into it along with salt and allow to boil for another five minutes.
Step 5
Heat the oil in a fry pan.
Step 6
Add red chilli pieces.
Step 7
Also add curry leaves and mustard and allow to burst the mustard. (if required, fenugreek also can be added into this mix.).
Step 8
Add the fried red chilli, mustard and curry leaves into the curry.
Step 9
This Irumban puli curry can be served with rice or chappathi.

Tip

For a thicker gravy, cook uncovered on medium heat for the last few minutes. For a thinner consistency, add a splash of warm water.

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Main Course

Irumban Puli (Bilimbi) & Drumsticks Curry

Ingredientsfor 5 servings

Bilimbi (Irumban ) : 10 Nos (puli)
Cleaned and cut drum sticks : 1 No
Cooked toor daal (thuvara paripp, to taste
Scrapped coconut : 1 cup
Cumin seeds : 1 tsp (grind both of coconut & Cumin seeds & keep it separately
Salt, to taste
Red Chilli powder : 2 tsp
Turmeric powder : 1 tsp
Oil : to fry
Mustard : 1 tsp
Red Chilli : 2 Nos
Fenugreen ( ) : if necessary (uluva)

Preparation

Step 1
Clean the Irumban puli and cut them into pieces.
Step 2
Heat the cooked tuar daal with required water and then add irumban puli into this mix.
Step 3
Add drum stick into this mix and stire it well.
Step 4
When the irumban puli and drum stick pieces are cooked well, add the grinded coconut into it along with salt and allow to boil for another five minutes.
Step 5
Heat the oil in a fry pan.
Step 6
Add red chilli pieces.
Step 7
Also add curry leaves and mustard and allow to burst the mustard. (if required, fenugreek also can be added into this mix.).
Step 8
Add the fried red chilli, mustard and curry leaves into the curry.
Step 9
This Irumban puli curry can be served with rice or chappathi.