Recipes R Simple

Murabba – Irumban Puli / Bilimbi Murabba


Murabba irumban puli recipe1 Murabba Irumban Puli / Bilimbi Murabba

Murabba  – Irumban Puli / Bilimbi Murabba

By  Dr. Vaheeda Nawas

“Murabba” is an Arab word which refers to a sweet and sour jam or pickle in Arab Countries as well as the Indian Sub Continent. Here is an easy recipe for a delicious Bilimbi Fruit / Irumaban Puli Murabba.

You can also use this Murabba to make  Sweet & Sour Pickle  and Vilimbi – Dates Pulincurry. Recipes included.

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Recipe Name: Murabba
Recipe Type: Condiments
Author: Recipes ‘R’ Simple
Prep time Inactive: 15 hours
Cook time: 25 min
Total time: 25 
Yield: 1 jar (1 kg)




  •  1 Kg Bilimbi (Vilimbi / Irumban Puli / Averrhoa bilibi /Belimbing  Sayyur /Assam)
  •  1 pinch Lime (Calcium carbonate)
  • Water
  • 300 gm Sugar



  • Take fresh, firm vilimbi. Clean removing the dried calyx and with a fork prick the fruit all over.
  • Dissolve lime (calcium carbonate) in 1 liter of water, set aside for half an hour for the lime to settle and decant the water. Discard the settled lime.
  • Immerse the vilimbi in this water for 12- to 15 hours.
  • Wash the vilimbi thoroughly several times.
  • for murabba 300x169 Murabba Irumban Puli / Bilimbi Murabba
  • Add sugar and the vilimbi to an earthen pot and cook on slow fire, stirring occasionally with a wooden spatula.
  • murabba irumban puli 300x209 Murabba Irumban Puli / Bilimbi Murabba irumban puli murabba 300x169 Murabba Irumban Puli / Bilimbi Murabba
  • The sugar will slowly melt. Continue stirring occasionally till a one – string consistency is achieved. ( When a drop pulled apart, between your thumb and index finger, forms a single string).
  • murabba recipe 300x169 Murabba Irumban Puli / Bilimbi Murabba
  • murabba bilimbi 300x169 Murabba Irumban Puli / Bilimbi Murabba
  • Take care to maintain a low temperature, for the sugar may caramalise suddenly, giving the murabba a bitter taste.
  • Also keep in mind that the earthen pot will  cause the mixture to boil even after removed from heat  – so extra care is necessary to see that the sugar is not burnt.

This Murabba can be made into –

Sweet & Sour pickle

By seasoning it with

  • 2 Tbsp Oil
  • 1 tsp Mustard seeds
  •  1 tsp Fenugreek
  • 1 Tbsp Thinly sliced Garlic
  • 1 TbspThinly sliced Ginger
  • 1 Tbsp Chilli podwer-1tbsp
  • ¼ Tbsp turmeric powder
  • Asafoetida powder-1 tsp
  • Salt

Vilimbi – Dates Pulincurry 


  • 5 Tbsp Vilimbi Murabba
  • 15 Dates,  deseeded
  • 2 Tbsp Cashewnuts, broken
  •  2 Tbsp Raisins
  •  2 Dry Red chillies
  • 3 thinly chopped Green chillies
  • 1 tsp Mustard seeds
  • 1 Tbsp Garlic, thinly sliced
  •  1Tbsp Ginger, thinly sliced
  • 1 tsp Fenugreek powder
  • 1 tsp Chilly powder
  •  ¼ tsp Turmeric powder
  •  2 Tbsp Tamarind pulp
  • a few curry leaves
  •  2 Tbsp Oil
  • 1 Tbsp Ghee


  • Heat oil in a pan, splutter mustard seeds.
  • Add broken dried red chili and curry leaves followed by cashew nuts.
  • When  cashew nuts turn brown, add raisins, garlic, ginger, green chilly  and dates.
  • Sauté for some time till all ingredients are softened a slightly changing color.
  • Add chilly powder, turmeric powder, salt  to taste and finally add  the Vilimbi Murabba and tamarind pulp boil for few minutes till the gravy thickens.
  • This can be used as a delicious side dish for ghee rice, biriyani etc.

Murabba  – Irumban Puli / Bilimbi Murabba


Key Ingredients: Bilimbi, Sugar, Water,

Let us know if you tried it – Murabba  – Irumban Puli / Bilimbi Murabba . Comments from you provide motivation to keep up the driving force behind this blog, bringing you more delicious and perfected recipes regularly. Please do leave a comment. We love to hear from you.

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One Comment

  1. Avatar Naseem 3 years ago

    Tried the recipe , a good way to preserve and use at later time. Made pickle also.

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