Irumban Puli Veluthulli Achar | Star Fruit Garlic Pickle

Irumban Puli Veluthulli Achar is an easy to prepare and addictive dish. The minute I think of this lip smacking pickle, my mouth starts watering. My main love for this Star Fruit Garlic Pickle is that I have this Star Fruit tree in my garden and it fascinates me whenever I pluck the fruits because they are my own. These Bilimbi trees are short statured and the sour fruits grow in plenty almost throughout the year. No special care is required for these trees and no insecticide spraying is required. These fruit bunches hanging on trees is lovely. These are one of the cheapest fruits available and you get it almost free. These tangy flavored fruits are sometimes added to fish curries for that tartness. I usually add some salt and chillies to Irumban Puli and let it sit for a couple of days. I squeeze out the water and set off with the preparation. There is also an option for preferring sun dried Bilimbi for pickles. That too tastes very good.

Irumban Puli Veluthulli Achar was totally new for me. I tasted it at my aunt’s place and am a fan ever since. But doctors advise that bilimbi fruits cause gastric problems for some. But for me, I do not experience any such problems. Moreover pickles are always consumed in moderation. We all know that Bilimbi fruits are good for reducing cholesterol. The fruit seems good in controlling cough too. There are instances of Bilimbi fruits controlling internal bleeding too. Star Fruit Garlic Pickle is an easy preparation and perhaps one of the best preparations. The recipe is well detailed with necessary illustrations and images. For a typical Malayali pickle is a must for noon-day meals. You can explore a well detailed Irumban Puli Veluthulli Achar recipe here.

Irumban Puli Veluthulli Achar | Star Fruit Garlic Pickle

SobhaKesavan

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Side Dish

Cuisine Kerala

Servings 5

Ingredients

  

1x2x3x

• 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 As Reqd
• As reqd  Vinegar (Optional)
• As reqd Salt

Instructions

 

• Clean, wash and cut the Irumbanpuli (Star fruits) into small  pieces,
  
• 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.
  
• Peel and clean Veluthulli (Garlic) and keep them separately.
  
• 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 stir well in low flame. 
  
• 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.
  
• Then add red chilli powder, asafoetida, fenugreek seed powder and jaggery along with required quantity of salt into this mix and stir it well.
  
• Cook this mix for about 5 – 8 minutes more. Then put off the stove. 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.
  
•  This Achhaar can be served with dosa/parotta/poori/cooked rice.
  

Notes

You can visit this link Irumban Puli Curry. You can also visit this link Bilimbi Ginger Squash.

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