Ingredients:

Irimbampuli                     : 1/4 cup
Grated coconut                : 1/4 cup
Turmeric pdr                   : a pinch
Chilli pdr                         : 1tsp
Coriander pdr                  : 1/2 tsp
Mustard seeds                 : 1/2 tsp
Curry leaves                    : 1 sprig
Shallots                           : 6 nos
Oil                                   : 1 tbsp

Method:

Wash and clean the irimbampuli well. Cut into small pieces.
Chop shallots and keep aside.
Fry coconut till it changes to light brown colour and add chilli pdr and coriander pdr, mix well and remove from fire. Grind it into a smooth paste.
Cook irimbampuli with salt and turmeric pdr for 2 or 3 mins. Add the coconut paste to this and cook for 2 more mins and remove from fire.
Heat oil in a kadai and mustard seeds. When it splutters add curry leaves and chopped shallots, saute well and  add this to the curry. Goes well with steamed rice!!

Ingredients:

Irimbampuli                         : 2 cups
Kashmiri chilli pdr               : 1 tbsp
Chilli pdr                              : 1 tbsp
Fenugreek seeds                   : 1/4 tsp
Asafoetida  powder              : 1/4 tsp
Salt to taste
Garlic(optional)                   : 6 cloves
Gingelly oil                         : 2 tbsp


Method:

Wash and clean irimbampuli well. If it is big size, cut it into four(lengthwise).
Dry roast fenugreek seeds and powder it.
I'm using kashmiri chilli pdr also to get red colour for the pickle.
Heat oil in kadai and add the irimbampuli, saute well till it changes colour.
Saute garlic in a pan and add this.
Add salt, both the chilli pdrs, fenugreek powder and asafoetida pdr. Mix well and remove from fire.
Use it next day itself and keep it in fridge.