Bilimbi Rasam | Irumban Puli Rasam
Bilimbi Rasam (or Irumban Puli Rasam) is a flavorful and nutritious South Indian rasam variety made with the tangy bilimbi fruit (also known as pulichikai in Malayalam). This unique rasam is naturally sour due to the bilimbi fruit and does not require tamarind extract, as the combination of bilimbi and tomatoes provides the perfect balance of sourness and flavor. This rasam can also be enjoyed as a light soup, making it both refreshing and healthy.
The bilimbi fruit is an oval-shaped, sour fruit commonly found in coastal regions of Karnataka, Kerala, and Goa. It is also known by several other names such as bimbuli, tree sorrel, Irumban Puli, bimbul, chemmeen puli, and orkkaapuli. The fruit is prized for its natural tartness, and it is often used in pickles, gojju, chutneys, and other dishes in South Indian cuisine.
This rasam is a wonderful way to incorporate this unique fruit into your meals, and it has a flavor profile similar to gooseberry (nellikai) rasam. The sourness of the bilimbi adds a distinct taste that makes this rasam stand out from other traditional varieties.
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Bilimbi |
Ingredients
To Grind-
Bilimbi / Irumban Puli-6 nos
Peppercorns-1 tsp
Cumin seeds-1 tsp
Coriander seeds-2 tsps
Green chillies-3 nos
Garlic-6 nos
Ginger-1 inch piece
Tomato-1 no
Other Ingredients-
Mustard seeds-1/2 tsp
Red chillies-2 nos
Asafoetida a pinch
Turmeric powder-1/2 tsp
Curry leaves
Coriander leaves
Salt
Jaggery-1 tsp
Ghee-1 tsp
Recipe Video
Method
👉Grind the ingredients given for grinding coarsely without adding any water set aside.
👉Heat ghee in a kadai add mustard seeds, curry leaves,red chillies and asafoetida allow it to splutter.
👉Add the ground masala paste and saute for few seconds in medium flame.
👉Add 1-2 cups of water , turmeric powder and required salt mix well .
👉Bring the rasam to a boil.
👉Add jaggery and garnish with coriander leaves .
👉Switch off the gas and serve hot with rice or serve as soup.
Preparation Time-15 mins
Serves-4-5
Tags
rasamvarieties