Kerala Irumban Puli Rasam (Bilimbi)


Bilimbi Rasam

South Indian Rasam, the famous side dish for rice, is normally prepared with tomatoes and other spices. This recipe is a special rasam preparation using Bilimbi. This rasam is good to drink after a heavy meal for good digestion. Bilimbi is usually used to make pickle, try this rasam recipe as well.



  • Bilimbi (Irumban Puli) – 10 to 12 nos
  • Coconut oil – 1 to 2 tbsp
  • Mustard seeds – ½ tsp
  • Curry leaves – few
  • Dried red chilli – few
  • Garlic – 5 cloves (crushed)
  • Green chilli – 1 to 2 nos
  • Fenugreek powder – ¼ tsp
  • Asafoetida – ½ tsp
  • Black pepper powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Chilli powder – 1 tbsp
  • Coriander powder – 1 tbsp
  • Tamarind – small amla size
  • Salt – as needed
  • Water – 3 ½ cup
  • Coriander leaves – few



Add oil to a frying pan and add mustard seeds. Add a few curry leaves, dried red chilli, garlic and green chilli. Slice the Bilimbi into small pieces and add to the pan. Ginger is not needed in this recipe. Saute till it turns soft. Crush few of them. Add fenugreek powder, asafoetida, black pepper powder, turmeric powder, chilli powder and coriander powder. Saute for 15 to 30 seconds.

Squeeze the tamarind in 1 cup of water and pour it to the mix. Again squeeze it in second cup of water and add. Add enough salt and mix well. Bilimbi is also sour, so adjust the tamarind accordingly. Add 1 ½ cup of water making it a total of 3 ½ cups water. Mix well and bring it to boil. In some regions, ginger and cumin powder are also added. Finally add coriander leaves.

Tasty and healthy rasam is ready !!!


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