A tangy affair

An easy-to-make sauce and juice with Bilimbi puli

For MP

Avedehoa bilimbi, commonly known as chemmeen puli , irumban puli and bilimbi is usually used in fish curries. But it can make some great chutneys and juices too.

Chemmeen Puli sauce

Ingredients

Chemmeen puli – 500 gm

Jaggery or Sugar –

500 gm

Red chilli powder – 6 tbsp

Garam masala – 1 tbsp

Garlic – 6 slices

Adequate salt

Method

Pour boiling water into the container in which the chemmeen puli is stored and cover it with a lid and keep it for 10 minutes.

Then drain the water, put garlic and put into a mixer and make it a pulp. Melt jaggery/sugar, filter it and mix it in the pulp. Put chilli powder into a hot saucepan. After the chilli powder heats, pour the pulp into the saucepan, lower the flame and stir continuously. Add garam masala and salt. Stir until it gets thick and then turn off the flame. When it cools, put a pinch of sodium benzoate, mix thoroughly and keep it an airtight jar.

Chemmeen Puli juice

Ingredients

Chemmeen puli –

500 gm

Sugar – 500 gm

Ginger – 100 gm

Method

Immerse chemmeen puli in boiling hot water. Cover it and turn off the flame.

Keep it for 10 minutes. Afterwards, drain the water, put the chemmeen puli , ginger and sugar into the mixer. After making pulp, pour it into a container and keep it on low flame. Stir well and turn off the flame after 5 minutes. When it cools, keep the syrup in the refrigerator. Put adequate water and sugar to a good healthy drink with no chemicals or preservatives.