Sun dried Irumbanpuli Achar

Irumban puli is a local sour tasting fruit found in Kerala. You can easily make finger licking pickles using this fruit.

Ingredients

1. 2 cups of Sun dried irumpanpuli (cut fruit into thin slices and coat it with thick layer of salt and chilli powder. Keep it in sun for two days.)
2. Ginger 4 inch piece cut into tiny squares
3. Garlic 15-20 cloves cut into thin slices 
4. 4 tsp of chilli powder
5. 1/2 tsp turmeric powder
6. 4 tsp of salt
7. 1/2 cup of sesame oil
8. 2 tsp Fenugreek seeds 
9. 1 tsp mustard seeds
10. 2 strands of curry leaves
11. 2 tsp asafoetida
12. 1/4 cup vinegar
13. 1 cup boiling water

Method of preparation

1. Heat the pan with oil.
2. Add in mustard and fenugreek seeds. Wait for them to crack.
3. Let them cool down and grind it in a mixer. (Don't make it into paste form)
4. Pour some more oil in same pan and add in curry leaves, ginger and garlic. let them fry till golden and crispy. 
5. Now add chilli powder, turmeric powder, asafoetida and salt.
6. Once the raw smell is gone(literally when you start to sneeze😂) [caution: cook in low flame if powders over burn pickle may taste bitter.], add irumban puli and mix well 
7. Add boiling water. Bring it to boil in high flame for 5 mins.(you can add sufficient water to get the desired consistency of you pickle)
8. Reduce flame and cook till everything look nice and pickley😝. 
9. Switch off the flame and let pickle to cool. Once its cool pour in vinegar. Your pickle is ready to serve.

Enjoy this traditional pickle with steamed rice, hot rice porridge or roti!

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