Vakkaya Pappu

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Vakkaya Pappu

Recently, my father-in-law brought home some berries to be cooked. My mother-in-law remembered it from their days at SriHariKota (abt 28 years back). So she prepared it, and we definitely enjoyed the taste that very day! I do keep to keep a look out though, for its availability in Bangalore..

To quote Wikipedia: Common names include “crane berry” (English), karonda (Devanagari: करोंदा), karamardaka (Sanskrit), kauLi hannu/ಕೌಳಿ ಹಣ್ಣು (Kannada), kali maina/कालि मैना (Marathi),karauna (Maithili), vakkay (Telugu), kilaakkaai/கிளாக்காய் (Tamil)The fruit is a rich source of iron, so it sometimes used in treatment of anaemia. It contains a fair amount of Vitamin C and therefore is an antiscorbutic.

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Vakkaya

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Ripe one, with seed

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After de-seeding

Ingredients:

Method:

  • Cook the dal, chopped green chillies and vakkaya chopped into long pieces of 6 or 9.
  • Once the dal has cooked, mash the dal and chillies well. Some of the vakkaya pieces may get smashed.
  • Add the salt, chilli powder . and hing and mix well
  • cook for 10 mins or till excess water dries up
  • In a small wok, heat 1 tsp oil and add the tadka.
  • Once the aavalu start popping, add to the dal and mix
  • Cook the dal for a couple of minutes more and then take off flame.
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Can see the vakkaya pieces being cooked

Serve hot with rice and ghee.

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Vakkaya pappu all set!!

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