Vakkaya Pulihora | How to make Vakkaya Pulihora

By Padma Rekha  |  20th Nov 2015  |  
0.0 from 0 reviews Rate It!
  • Vakkaya Pulihora, How to make Vakkaya Pulihora
Vakkaya Pulihoraby Padma Rekha
  • Prep Time


  • Cook Time


  • Serves





About Vakkaya Pulihora Recipe

Vakkaya is well known as Karonda in Hindi and Kilaakkaai in Tamil. In Northern India it is well known as a pickled berry, they make pickles with this like how they make mango pickles. This fruit is rich source of iron and contain a large amount of vitamin C. It is widely used in pickles, jams, syrups and jellies.

Vakkaya Pulihora

Ingredients to make Vakkaya Pulihora

  • rice- 1 cup
  • Vakkaya- 1/4 cup, remove the seeds and cut them into pieces
  • green chillies- 3 cut lengthwise
  • chana dal- 1 tsp
  • ground nuts- 1 tbsp
  • Dry red chillies- 4, broken
  • mustard seeds- 1 tsp
  • Green chilli and ginger paste- 1 tsp
  • cashews- 10 nos
  • oil- 1 tbsp
  • turmeric powder- 1 tsp
  • asafoetida- 1/2 tsp
  • salt to taste
  • Few curry leaves

How to make Vakkaya Pulihora

  1. Cook the rice with 2 cups of water and turmeric. Once it's cooked, spread it on a big plate, sprinkle few drops of oil in it and mix gently. Set aside to cool.
  2. Grind the vakkaya pieces in a blender for a second ( don't make a smooth paste, let it be coarse). Then mix this paste with the green chilli and ginger paste and set aside.
  3. Heat oil in a pan, add in mustard seeds, let it splutter then add the ground nuts, channa dal, cashews and fry till they turn into a light golden colour.
  4. Now add the green chillies, red chillies, vakkaya mixture, asafoetida and stir fry for 2 seconds. Then add it to the rice along with salt to taste. Mix well and combine all the ingredients together.
  5. Serve with pickle and garelu (vada) or coconut chutney.

Reviews for Vakkaya Pulihora (0)