Vakkaya Pulihora | How to make Vakkaya Pulihora

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ByPadma Rekha
Created on 20th Nov 2015
  • Vakkaya Pulihora, How to make Vakkaya Pulihora
Vakkaya Pulihoraby Padma Rekha
  • Vakkaya Pulihora | How to make Vakkaya Pulihora (14 likes)

  • 0 reviews
    Rate It!
  • By Padma Rekha
    Created on 20th Nov 2015

About Vakkaya Pulihora

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 is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Andhra Pradesh cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Vakkaya Pulihora at your home. Vakkaya Pulihora by Padma Rekha will help you to prepare the perfect Vakkaya Pulihora at your home. You don't need any extra effort or time to prepare this. It just needs few minute for the preparation and 30 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Vakkaya Pulihora.

  • Prep Time0mins
  • Cook Time30mins
  • Serves4People
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.

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