Irumban Puli Veluthulli Achar | Star Fruit Garlic Pickle
Ingredients
- 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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