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Photo of Vakkaya Pulihora by Padma Rekha at BetterButter

Vakkaya Pulihora

Padma Rekha
0 minutes
Prep Time
30 minutes
Cook Time
4 People
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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.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Andhra Pradesh
  • Main Dish

Ingredients Serving: 4

  1. rice- 1 cup
  2. Vakkaya- 1/4 cup, remove the seeds and cut them into pieces
  3. Green chillies- 3 cut lengthwise
  4. chana dal- 1 tsp
  5. ground nuts- 1 tbsp
  6. Dry red chillies- 4, broken
  7. mustard seeds- 1 tsp
  8. Green chilli and ginger paste- 1 tsp
  9. cashews- 10 nos
  10. oil- 1 tbsp
  11. turmeric powder- 1 tsp
  12. asafoetida- 1/2 tsp
  13. salt to taste
  14. Few curry leaves


  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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