Illimban Puli Recipe

While in Kerala for the first time I had a new kind of Rasam; made out of the illimban puli. I later found the English equivalent: Averrhoa bilimbi.. and the rasam was very tasty. This fruit has much health benefits and it is also used to make tasty pickles. The tree is found in almost all homes having a backyard and since it gives abundantly, it is also the most neglected too.


Multiple Cucumber Tree (Averrhoa bilimbi) for health benefits

Cope with whooping cough. 10 pieces of cucumber tree is washed, crushed and add two tablespoons of salt water. Strain and drink twice a day.

Overcoming the pain of cavities. 5 pieces of Cucumber Tree chewed with a little salt, then stuffed in a hollow tooth.

To cure rheumatism. One ounce of Cucumber Tree leaves, 15 peppercorns, cloves 10 seeds, finely ground. Add white vinegar to taste until it resembles porridge and dab on a sore spot.

Overcoming Acne. Take the fruit and Cucumber Tree taste finely ground. Potions squeezed with salt to taste and used to rub the face with acne.

Averrhoa Bilimbi Health Benefit

Treat mumps. Ten twigs and leaves Cucumber Tree plus four grains of red onion until finely ground. Then the concoction smeared on a sore spot.

Eliminates cough, mixed a handful of Cucumber Tree flowers and pegaga juice that has been crushed, red onions 2 seeds and 1 stick of cinnamon bark of the little finger. Then boiled and filtered water was boiled. Then drink by mixing a little honey three times a day.

Lower High blood pressure. For those who suffer from diseases like high blood pressure, pick three Cucumber Tree fruit seeds. Cut into small pieces and boiled. Drinking boiled water after breakfast every day.

Let me jot down the recipe.

Ilimban Puli Rasam

Ingredients
1. 2 Tbsp of Chilly Powder
2.  1 tspn of Fenugreek Powder
3.  1 tspn of turmeric powder
4. A pinch of Asofetida

Method
Mix the above in 3 glasses of water along with the chopped Puli. Heat it until it just begins to boil. Remove from fire. In another pan, splutter mustard seeds, brown small onions and curry leaves in coconut oil. Add this to the rasam. Leave the rasam for a while for the sourness to seep in. Enjoy!