Vakkaya Pulihora | How to make Vakkaya Pulihora

By Padma Rekha  |  20th Nov 2015  |  
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  • Vakkaya Pulihora, How to make Vakkaya Pulihora
Vakkaya Pulihoraby Padma Rekha
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

19

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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.

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