Wednesday, October 29, 2008

birmikarmbala thiksani ummana

in kerela 'birmikarmbal' is known as "chemeenpuli".it is actually a watery fruit. we use to make pickles, thiksani ummana , and instead of tamarind we use this fruit.recently i got this from kerala.



this is a easy method of doing a is a kind of pickle which you can prepare easily ,but you cannot preserve it for a long time. it is a very good combination with idlies and dosa's...



birmikarmbal -15nos

red chillies -20 nos

coconut oil -2tbsp

mustard -1tsp

urad dal -1tsp

fenugreek -1tsp

salt -to taste

hing -2tsp



soak red chillies in hot water and grind it into a smooth paste.

karmbal cut it into two lengthy pieces. add salt and enough water and boil it.

when it done add the ground red chilly paste and enough water and boil till the raw taste of red chilly goes off. at least for 20 minutes it should boil in a simmer fire.

keep a kadai. pore coconut oil.season with mustard , urad dal, fenugreek seeds, and mix this with the cooked karmbal. sprinkle hing on the top and stire . serve hot ....



  1. Hello,
    I am a konkani and a novice when it comes to cooking.This blog is of great help to a lot of people like me.Your recipes are authentic and have reminded me of a lot of dishes my mum used to cook when i was a kid.Thanks a ton and do keep up the great work :)


please guide me giving your suggessions