Irumban Puli Achar - Bilimbi Fruit Pickle

This is a quick recipe for making Irumban Puli (Pulinjikka) Achar. Ideally one would keep this fruit salted for a day or so and then make it. However, my mom and I were just back from shopping and she was craving for the classic combination of Kanji, Chakka Vevichathu, Netholi Vattichathu and this pickle. Here is the recipe.

Ingredients

1. Irumban Puli / Pulinjikka / Bilimbi Fruit - 20 pieces.
2. Turmeric Powder - 1 tea spoon
3. Red Chilli Powder - 1 tea spoon
4. Asafoetida Powder - a pinch
5. Green Chilli - 2, crush this.
6. Curry Leaves
7. Mustard Seeds
8. Gingely Oil
9. Salt - 3 tea spoon

How to Make?

1. Cut the fruit into circular shape or cut length wise.
2. Heat oil in a pan and add mustard seeds and let it splatter. Then add curry leaves
3. To this add the fruits .Saute well and add turmeric powder and red chilly powder and salt.
4. Cook for 1 min , with the lid closed.
5. Now add, green chilly and saute for a minute.
6. Finally , add some water and a pinch of Asafoetida powder.
7. Close the pan and cook for another 2-3 minutes. By this time the masala will get into the fruit and gravy will become thicker.
8. Once done, add 2-3 drops of Gingelly oil.

You can consume it immediately if you can't wait :) However, storing it for a day will ensure that all the flavour is locked in the fruit.

My mom and I had a delicious lunch and I fell in love with this fruit again!