Vakkaya Pulihora

Vakkaya is well known as Karonda in Hindi and Kilaakkaai in Tamil. I don't know what they call in other languages. In North India it is well known as a Pickled berry, they make pickle with this like Mango. This looks like olive when it is green after it turn in to fruit it change the color in to red some times green and red mix color. When it is green they taste very sour when  turn red  they taste sweet and sour like cranberry. This fruit is rich source of iron and contain a large amount of C vitamin. This is widely used in Pickles, jams, syrups and jellys

                                                    This one is seasonal fruit we can see them hardly 3 months. we usually by this for Vinayaka chaviti pooja. Seeds of this fruit is little bitter so better remove the seed and you can use the fruit. Check here to know more about this fruit.

We use this fruit in making dishes like Vakkaya pappu, Vakkaya kobbari pachadi, Vakkaya avakaya, Vakkaya chicken and today my recipe is Vakkaya pulihora. So my recipe with  V for Vakkaya Pulihora. Take care when using Vakkaya in cooking because it is very sour in taste. Don't cut and keep them for long time they may change the color. Let's check the recipe.
INGREDIENTS:--
Rice  ----- 1 cup

Vakkayalu  ---- 1/4 cup remove the seed and cut in to pieces

Green chillies----  3  cut in to lengthwise

Channa dal   ---- 1 tea sp

Ground nus----  1 tab sp

 Dry red chillies  ----  4 broken

Mustard seeds  ---      1tesp

 Green chilli and ginger paste-1teasp

Cashews--10no.

Oil---1tebsp

Turmeric powder---  1teasp

Asafoetida   ---1/2teasp

salt to taste

Few curry leaves                                              

METHOD:-

1.Cook rice with 2 cups of water and turmeric and spread in a big plate sprinkle few drops of oil mix gently and set a side to cool

2.Grind Vakkaya pieces in  a blender for a second( don't make it a smooth paste let it be coarse and mix with green chilli and ginger paste and set a side.

3.Now heat oil in a pan add mustard let it splutter add ground nuts,channa dal cashews and fry till light golden colour.

4.Now add green chillies,red chillies, Vakkaya mixture ,asafoetida stir fry for 2 seconds and add to rice add salt to taste.

5.Mix well  to combine all the ingredients, mix well togather

 Serve with pickle and Garelu (vada). I like to have this with coconut chutney what we make for idli or with potato kurma....

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