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Side Dish

Irumban Puli Veluthulli Achar | Star Fruit Garlic Pickle

A tangy, spicy condiment that keeps for weeks and adds a sharp kick to any Kerala meal. Made with care and stored in a clean jar, this pickle gets better as the days pass and the flavours meld together.

Ingredientsfor 5 servings

1/2 kg Irumbanpuli (Star fruits
200 g Veluthulli(Garlic) (preferably small size
8 nos Red Chilli
2 tsp Ginger pieces (small pieces
10 nos Curry leaves
50 g Red Chilli Powder
1 piece Jaggery (Medium size - — optional
1 tsp Asafoetida powder
1/2 tsp Fenugreek Seeds Powder
200 g Sesame Oil Or
Vinegar, as needed — optional
Salt, as needed

Preparation

Step 1
Clean, wash and cut the Irumbanpuli (Star fruits) into small pieces,.
Step 2
Add some salt into these pieces, mix it well and keep it separately for about 1 - 2 hours to remove water from these pieces. Then press the pieces well with fingers and remove water from the pieces properly.
Step 3
Peel and clean Veluthulli (Garlic) and keep them separately.
Step 4
Heat about 100g oil in a cheenachatti (it is advised to use Non stick Cheenachatti and wooden spatula to stir) and add garlic, curry leaves, ginger pieces and red chilli pieces and give it a good stir in low flame.
Step 5
When colour of the mix turns into golden/brown, add the Irumbanpuli (Star fruit) pieces also and stir it further and cook the mix for about 10 minutes.
Step 6
Next, add red chilli powder, asafoetida, fenugreek seed powder and jaggery along with required quantity of salt into this mix and stir it well.
Step 7
Cook this mix for about 5 – 8 minutes more. Then turn off the heat. Add some vinegar (if necessary) and stir the mix again and allow to cool it. Irumban Puli Veluthulli Achar is ready. It is best to set aside the pickle for 2 days and then start having.
Step 8
This Achhaar can be served with dosa/parotta/poori/cooked rice.

Tip

The jar must be completely dry and the spoon must be clean every time you take from it. Any moisture introduces bacteria and spoils the pickle.

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Side Dish

Irumban Puli Veluthulli Achar | Star Fruit Garlic Pickle

Ingredientsfor 5 servings

1/2 kg Irumbanpuli (Star fruits
200 g Veluthulli(Garlic) (preferably small size
8 nos Red Chilli
2 tsp Ginger pieces (small pieces
10 nos Curry leaves
50 g Red Chilli Powder
1 piece Jaggery (Medium size - — optional
1 tsp Asafoetida powder
1/2 tsp Fenugreek Seeds Powder
200 g Sesame Oil Or
Vinegar, as needed — optional
Salt, as needed

Preparation

Step 1
Clean, wash and cut the Irumbanpuli (Star fruits) into small pieces,.
Step 2
Add some salt into these pieces, mix it well and keep it separately for about 1 - 2 hours to remove water from these pieces. Then press the pieces well with fingers and remove water from the pieces properly.
Step 3
Peel and clean Veluthulli (Garlic) and keep them separately.
Step 4
Heat about 100g oil in a cheenachatti (it is advised to use Non stick Cheenachatti and wooden spatula to stir) and add garlic, curry leaves, ginger pieces and red chilli pieces and give it a good stir in low flame.
Step 5
When colour of the mix turns into golden/brown, add the Irumbanpuli (Star fruit) pieces also and stir it further and cook the mix for about 10 minutes.
Step 6
Next, add red chilli powder, asafoetida, fenugreek seed powder and jaggery along with required quantity of salt into this mix and stir it well.
Step 7
Cook this mix for about 5 – 8 minutes more. Then turn off the heat. Add some vinegar (if necessary) and stir the mix again and allow to cool it. Irumban Puli Veluthulli Achar is ready. It is best to set aside the pickle for 2 days and then start having.
Step 8
This Achhaar can be served with dosa/parotta/poori/cooked rice.