Department of Cultural Affairs, Government of Kerala

Kerala Culture

Irumban Puli Curry


Bilimbi cut in round shape – 1 cup
Shallots – 1 cup
Green chilies – ¼ cup
Garlic – ¼ cup
Turmeric powder – ½ tsp
Coriander powder – 1 tsp
Asafoetida – 1 tsp
Fenugreek powder – ¼ tsp
Mustard seeds – 1 tsp
Dried red chilies – 4 nos
Salt – as required
Curry leaves – as required

Method of Preparation:

Cook bilimbi, shallots, green chilies and garlic in 2 cups of water. Add dry powders (turmeric, coriander, asafoetida, fenugreek) and salt to it. Make it into a thin consistency. In another pan add oil and splutter mustard seeds. Add dried red chilies and curry leaves. Add this to the hot curry.


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