Vakkaya Pachadi

Hi
This is Kusuma. Welcome to my blog Kusumas Abhiruchi.  Today I am coming with yummy yummy VAKKAYA  PACHADI. Most of this generation didn't know 
about this vakkayalu. We used to eat these raw soar vakkayalu dipped in little salt like how we eat raw amla/usirikayalu. They taste awesome.

Generally I make pulihora, dal and chutney out of this vakkayalu. Today I have planned to prepare pachadi out of these vakkayalu for a good combination to our todays menu tomato pappu.

Let us go to prepare chutney.

Ingredients

• Fresh vakkayalu                                     1/4 kg
• Channa dal                                              1 tbsp
• Urad dal                                                  1 tbsp
• Red mirch (dry)                                       15
• Hing
• Daniya                                                     1 tbsp
• Jaggery                                                    1 tbsp
• Salt to taste
• Oil

How I did it

1. Wash and pat dry vakkayalu.
2. Make them into halves and deseed them.
3. Take wok add a drop of oil. Roast channa dal, urad dal, red mirchi, daniya and hing until you get a nice fried aroma and let them cool.
4. In the mean time, in the same pan add oil and let it heat, add sliced vakkayalu and cook them till vakkayalu becomes little soft. 
5. Take 2 tbsp of cooked vakkayalu  and keep them aside.
6. Grind fried dals and red mirchi, salt and jaggery powder and make into soft powder, then add  remaining cooked vakkayalu and grind them once again.
7. Transfer into a bowl and mix the kept aside cooked vakkayalu and mix well. These mixed vakkayalu taste wonderful when you chew them.

See the taste. It goes well with rice with dollop of ghee.

My Note

You can adjust salt etc. as per taste and tanginess of vakkayalu.

For sharp variation you can add nuvvula podi at the time of grinding chutney

Nutritional Info

Vakkaya (Carissa carandas) is a rich source of iron and has a fair amount of Vitamin C. It is used in treatment of Anemia.