Vakkaya Pulihora | How to make Vakkaya Pulihora

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By Padma 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 delicious and authentic dish. Vakkaya Pulihora by Padma Rekha is a great option when you want something interesting to eat at home. Restaurant style Vakkaya Pulihora is liked by most people . The preparation time of this recipe is few minutes and it takes 30 minutes to cook it properly. Vakkaya Pulihora is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Vakkaya Pulihora. Vakkaya Pulihora is an amazing dish which is perfectly appropriate for any occasion. Vakkaya Pulihora is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Vakkaya Pulihora at your home.

  • 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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