Irumban puli – puliogare

Irumban puli (Averrhoa bilimbi) is a fruit which has a sour taste. In India, this tree is found in Kerala, Karnataka, Maharashtra and Goa. This fruit is commonly eaten raw with salt and spice. It is also used to make pickles and in fish curries.

Ingredients

Raw rice or Basmati Rice – 200 grams.

Irumban Puli – 250 grams

Jaggery – 25 grams

Coconut – 25 grams

Urad dal – 25 grams

Channa dal – 25 grams

Pepper – 2 grams

Red chillies – 6 nos

Onion (finely chopped) – 100 grams

Coriander powder – 20 grams

Ground nut – 30 grams

For tempering

Oil

Mustard

Curry leaves

Coriander leaves

Method:

• Cook the rice and keep it aside to cool.
• Dry roast urad dal, channa dal, pepper, red chillies and coconut. Powder and keep aside.

• Wash the irumban puli and steam it till it is half cooked. I micro-waved the puli for about 4 minutes.
• Let it cool and then make a fine paste of the puli.
• Heat Oil in a kadai. Roast the ground nuts until they turn dark brown. Keep it aside.
• To the remaining oil add mustard. When it sputters add curry leaves and onion. Saute the onion for about 5 minutes.
• Add the puli paste. Add salt and turmeric powder as well as the jaggery. Simmer for about 3 minutes.
•  Add the grounded coconut-dal mixture and coriander powder. Simmer for 5 minutes till the gravy thickens.
• Remove it from stove and mix with the rice. Add 1 spoon of ghee and garnish with coriander leaves

Serve this puliogare hot with chips or papad.