Vakkaya (karuanda) pulihara (Rice flavored with vakkaya)

Vakkaya is well known as Karuanda in Hindi. It is also known as pickle berry! The fruit is quite tangy. Variety of chutneys and pickles are made using these fruits. Vakkaya contains pectin and accordingly is a useful ingredient in making jelly, jam and chutneys.

Vakkaya is a rich source of iron, so sometimes it is used in treatment of anaemia. It contains a fair amount of Vitamin C. The fruits are available during monsoon season. Ripe fruits exude a white latex when severed from branch.

Vakkaya is very similar to cranberries, available in USA at Thanksgiving time. Many Indians who reside in USA, use cranberry as an equivalent in many vakkaya recipes.

         

           

Ingredients:

•      1/2 cup (approx) vakkaya (karuanda)
•      2 cups cooked rice
•      3 Tbs. oil
•      2 or 3 green chiles
•      1 Tsp. chopped ginger
•      1/2 Tsp. turmeric powder
•      Salt to taste

Seasoning:

•      3 or 4  red chiles
•      2 Tsp. chana dal
•      1 Tsp. urad dal
•      1 Tsp. mustard seeds
•      Some hing (asafetida)
•      Few curry leaves

Directions:

1.      Cook rice in pressure cooker and let it cool. See that rice is not overcooked.    
2.      Wash and cut vakkayalu (karuanda) either into 2 or 4 pieces.
3.      Remove the seeds. It is easier to remove the seeds, if you place them in water for a few minutes after cutting.
4.      Set the pieces aside.
5.      Heat oil in a thick pan.
6.      Add red chiles.
7.      After a minute, add chana dal, urad dal and mustard seeds.
8.      When mustard seeds splutter, add hing.
9.      Add green chiles and ginger.
10.      Add curry leaves.
11.      Let the mixture cook for a few minutes.
12.      Add karuanda pieces.
13.      Keep stirring for a few minutes, till the pieces are slightly soft.
14.      Add turmeric powder.
15.      Mix well.
16.      Add cooked rice and stir well.
17.      Add salt.
18.      Mix well, cover and let cook for 5 minutes.
19.     Turn the heat off.
20.     Pulihora (flavoured rice) tastes very nice if left to sit for some time.
21.     Tastes nice along with raita or majjiga pulusu.