Irumban puli curry
In Kerala, we have Irumban Puli in the backyard of our house; the fruits are eaten just like that, raw or dipped in rock salt. It is very tasty it is curried or used for making pickles. This is added to make that very tasty yellow fish curry, especially with Sardine, Prawns etc. Irumban puli is used to make squash, jam etc.
Irumpan puli curry is a less spiced curry which is made in coconut milk. This is the season when you can see Irumpan puli tree covered with puli so eventually it becomes most recurring curry ingredients of the season, back home, when we were growing up.
So when I got some I made use of it to its maximum. I have already posted my Irumpan puli pickle. Actually I made the Irumpan puli curry earlier and took photos also but somehow did not post it.
Irumpan puli curry Recipe
- 10 Irumpan puli/Bilimbi
- 1 cup Coconut milk
- 10 Pearl Onion (Sliced)
- 1 Ginger (Small Piece Chopped)
- 1 Pinch Turmeric Powder
- ¼ tsp. Red Chilli Powder
- ½ tsp. Coriander Powder
- 4 Green Chilli (Slit)
- ½ tsp. Mustard Seeds
- 1 tbsp. Oil (for Tempering)
- 2 springs Curry Leaves
- Salt – to taste
- Wash irumban puli and remove the stems. Cut it in lengthwise
- Take a bowl and add irumban puli and salt and mix well. Keep aside for half an hour.
- Heat oil in a pan and add mustard seeds, let it crackle a bit.
- Then add sliced pearl onion, chopped ginger, slit green chillies and curry leaves and saute for few minutes.
- Once it is done add coriander powder, red chilli powder and turmeric powder mix well.
- Now add irumban puli and mix until everything is well combined.
- Cover and cook for some time.
- Check for doneness and adjust salt.
- Then add the coconut milk and wait for a boil to come.
- Switch off the heat when you see the boil.
- Now our tasty irumban puli curry is ready to serve.