Birmi Karmbala torro / Bimbul Pudigallelein

                             Here is another Pudigallelein recipe for you to thoroughly enjoy making , serving to your family and getting their praises by the truckloads .
            Puddi gallelein  is a dry pickle which will keep for more than a year when stored well ..the longer it keeps the tastier it becomes ! the basic masala for all types of puddi gallelein is the same . there is slight variations for each vegetable though .
                                Go through this step by step method to make the most delicious pickles which you & your  family will relish throughout the year
 Ingredients for the basic masala ;
  • Red chilies – 20 – 22 as per taste
  • Mustard seeds – 1 tbsp
  • Methi seeds  – 3/4 tbsp

Note ; the above amount is for half a kg of any variety to be pickled . Usually this can be prepared in larger quantities & used whenever needed . this acts as a preservative & gives added flavor  to the pickle


  1. Roast red chilies , mustard & methi separately .
  2. Grind in a sun – dried mixer jar to a  fine powder .
  3. Store in a dry glass bottle .
  4. Usually I powder  roasted mustard & methi  only & then add roasted red chilli powder whenever  I am making pickles .

Now collect fresh Bimbul  / birmi karmbal/ bimbli , Wash them thoroughly & let drain . this was about a little more than half a kg!

Now slit into quarters evenly .Choose the smallest ones and they can be used as whole .  Spare the very large ones for making Karmbala Hummann .
Add about 1 tbsp of salt and mix well . Spread to dry on a plastic sheet – under the sun for about 2 days . If its very hot 2 day of sun- drying should suffice ..otherwise  keep out for another day . When dry . they should look like in the pic below . remember the dried bimbuls should NOT be hard but soft & dry to touch .

It took me full 2 days of sun shine ..On 3rd day ..kept it for another 2 hrs under the sun to get the desired dryness . The next day , added a tbsp of Gingelly oil in kadai & roasted the  dried . bimbul for about 1 minute . Remember this is to drive away any extra moisture & not to actually roast it . so see that  they dont turn hard .

 As I said I make the pickle masala with only mustard seeds & methi . .I add roasted chilli powder when required . Another way is to roast the chilli powder .you have to do this carefully so as not to burn it . Heat about 3 tbsps of Gingelly oil . switch off flame . then add about 50 gms of chilli powder ( I make them spicy ..if you want you can lessen as per your taste )  & 1 tsp hing – into the oil . & stir quickly so that it gets roasted . you can judge by the aroma that it has roasted well .
Add a little salt ( remember you have already salted the bimbuls )  and a little more than 1 tbsp of  the masala . Mix all of them well to blend .
Now add the bimbuls & mix all well so that they are completely & well coated with the masala ..

Transfer to a sun dried glass bottle . heat  about 3 tbsps of gingelly oil to smoking point . let cool completely & pour into the bottle . your pickle will be ready in a week’s time . Enjoy with your meals !

Always be sure that all items used and hands are dry . Its better to store in sun dried glass bottles .
Same method can be used to pickle -tender  ambado / hog plums

4 replies to “Birmi Karmbala torro / Bimbul Pudigallelein

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