Averrhoa bilimbi is commonly found in backyards of many Kerala houses and it is sought after as a souring agent in many non-vegetarian dishes, especially Prawn dishes. It has many medicinal properties. It's undiluted juice is said to reduce cholesterol and diabetes. But too much of it might have an adverse effect on your health.
"Averrhoa bilimbi has high oxalic acid and regular intake will result in kidney failure owing to the deposition of calcium oxalate crystals in renal tubule," Dr.P.P.Venugopalan, director of emergency medicine, DH-Wayanad Institute of Medical sciences (WIMS) says. But many people are unaware of this fact.
My husband's ancestral house has one fruit bearing tree in the back yard and usually I use this 'irumban puli' to make GSB pickle.
Today I used this in my dal and the taste was awesome.
Ingredients:
Tur dal - 1/2 cup
Onion - 1, medium chopped fine
Ginger - 2 inch, chopped fine
Green Chilly - 1, chopped fine
Salt to taste
Turmeric powder - 1 tsp
Chilly powder - 1 tsp
Jaggery / gud / sharkara - 1 tsp
Curry leaf - 1 sprig
Bilimbi / Irumpan puli - 2, cut into thin strips
Mustard - 1 tsp
Jeera / cumin seed - 1 tsp
Dry red chilly - 1, broken into three
Ghee - 1 tbsp
Oil - 1 tbsp
Garnish : Coriander leaf
Method:
Wash and soak the tur dal in water for 1 hour.
Pressure cook with 2 cups of water for 2 whistles and reduce flame. Turn off flame after 5 minutes. Do not open till all the pressure releases.
Mash well and keep aside.
Heat the oil and ghee together in a thick bottomed vessel.
Splutter the mustard seeds and jeera.
Add the broken red chilly. Fry till it turns bright red.
Add the onion, green chilly, ginger and curry leaf.
Cook till the onion turns translucent.
Add the salt, turmeric powder, jaggery and chilly powder.
After 30 seconds, add the cooked dal and bilimbi.
Add enough water to dilute a little.
Bring to a boil and simmer for 10 minutes.
Garnish with coriander leaf and serve hot with chappathy / rice.
