Irumban puli in English is known as tree sorrel or cucumber tree. In India, it is known as bilimbi, irumban puli, chemmeen puli, bimbul, orakkaapuli, bimblin etc.
The tree bears quite a lot of fruits. It is very sour in taste. It can be eaten raw with salt and chilli powder. Since it is very tangy in nature, it is added to some dishes substituting for tamarind or tomato. It is used in sambar or fish curry or made into pickles.
Mostly, we used to make pickle out of it. One of my colleague has got the tree in her building and she shared me with this fresh fruit. I also made subzi out of this and was quite tasty. irumban-puli-subzi
Let us look at the recipe now:
Ingredients:
2 cups cut bilimbi chopped bilimbi
4 tsp oil
salt as required
1 tsp mustard seeds
1/4 tsp fenugreek powder
asafoetida a pinch
few curry leaves.
Method:
Wash, wipe the bilimbi with dry cloth. trim both the ends. cut into long pieces or roundels as you wish. The grown up one has got tiny seeds in it which can be removed.
The tender ones you can cut as it is and put it.
add salt and keep overnight. Next day, sun dry the same for 5- 6 hours. ( I did not do that as it is rainy season now). it becomes slightly soft.
Heat oil in kadai. add the mustard seeds. when it splutter, add the asafoetida, curry leaves. allow to cool.
when it is lukewarm, add the chilli powder, fenugreek powder. pour this mixture into the bilimbi, mix well. I started using it the same day after adding the chilli powder mix. You can keep it for a day and serve next day onwards. Keep it in fridge or else, likely to get fungus very fast.
OTHER USES:
can be added in sambar. you can make dal out of it must not use more than 4-5.
The tree bears quite a lot of fruits. It is very sour in taste. It can be eaten raw with salt and chilli powder. Since it is very tangy in nature, it is added to some dishes substituting for tamarind or tomato. It is used in sambar or fish curry or made into pickles.
Mostly, we used to make pickle out of it. One of my colleague has got the tree in her building and she shared me with this fresh fruit. I also made subzi out of this and was quite tasty. irumban-puli-subzi
Let us look at the recipe now:
Ingredients:
2 cups cut bilimbi chopped bilimbi
4 tsp oil
salt as required
1 tsp mustard seeds
1/4 tsp fenugreek powder
asafoetida a pinch
few curry leaves.
Method:
Wash, wipe the bilimbi with dry cloth. trim both the ends. cut into long pieces or roundels as you wish. The grown up one has got tiny seeds in it which can be removed.
The tender ones you can cut as it is and put it.
add salt and keep overnight. Next day, sun dry the same for 5- 6 hours. ( I did not do that as it is rainy season now). it becomes slightly soft.
Heat oil in kadai. add the mustard seeds. when it splutter, add the asafoetida, curry leaves. allow to cool.
when it is lukewarm, add the chilli powder, fenugreek powder. pour this mixture into the bilimbi, mix well. I started using it the same day after adding the chilli powder mix. You can keep it for a day and serve next day onwards. Keep it in fridge or else, likely to get fungus very fast.
OTHER USES:
can be added in sambar. you can make dal out of it must not use more than 4-5.
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