Spicy and tangy pickle made with bilimbi fruit
- 15 Bilimbi, cut into small pieces
- 3 teaspoons Red chilli powder
- Salt to taste
- 1/2 teaspoon Asafetida powder
- 1 teaspoon Fenugreek powder
- Boil 2 cups of water and add bilimbi to it. Keep aside for 20 minutes.
- Drain the water and add red chilli powder, asafoedita, fenugreek powder and salt. Mix well.
- Add 4 – 5 tsp of water and mix well.
- Serve Irumpanpuli achar with rice/roti.