Irumban Puli/ Pulichika/Bilimbi Pickle

Irumban Puli/ Pulichika/Bilimbi Pickle

Our great great grand mothers had a seasonal cooking, well planned, authentic and ayurvedic prescribed balanced diet. Irumban puli, kudampuli, valan puli and the star shaped puliinchi are used for the sour taste in curries according to the season. Sole use of any of the varieties spoils our Vadha, Pitta and Kapha doshas.

Ingredients:

Irumban Puli – 1 bowl chopped

Chili powder – 2 tbsp

Fenugreek powder – ½ tsp

Asafoetida – 1 tsp

Mustard Seeds – 1 tsp

Red Chili - 1

Gingelly oil – 2 tbsp

Salt – to taste

Method:

Wash irumban puli – chop it and store in a glass jar for a day with a tsp of salt. Heat oil in a kadai, splutter mustard seeds, red chilli and curry leaves. Reduce the flame, add chili powder, asafoetida powder and fenugreek powder. Add the salt water sedimented in bottle/bharani. Switch off the flame and add irumban puli and mix well.  Store in glass bottle or achar bharani. Serves as a remedial item in sadyas.