Vakkaya pappu ( Dal flavoured 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. Vakkay 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 afair amount of Vitamin C. The fruits are available during monsoon season. Ripe ffruits exude a white latex when severed from branch.

Either toor dal or moong dal or masoor dal can be used to make vakkaya pappu. As the fruits are tangy, the dal has a nice taste and flavour.

Ingredients:

•      2 cups cooked dal
•      1/2 cup vakkayalu cut in to quarters
•      2 or 3 green chiles

Seasoning: 

•      2 Tsp. oil
•      2 red chiles
•      1/2 Tsp. urad dal
•      1 Tsp. mustard seeds
•      1 Tsp. jeera seeds
•      Pinch of hing
•      Few curry leaves
•      Cilantro for garnish

Directions:

1.      Wash and cut vakkayalu in to two or four pieces.
2.      Remove the seeds.
3.      Cook dal in a pressure cooker.
4.      Heat oil in a thick sauce pan.
5.      Add red chiles.
6.      After a minute, add urad dal. 
7.      Keep stirring.
8.      When urad dal is turning brown in color, add mustard seeds and jeera seeds.
9.      Add hing.
10.      Add half cup of water.
11.      Add pieces of vakkayalu.
12.      Let them cook for a few minutes.
13.      See that the pieces are not overcooked.
14.      Add green chiles and cooked dal.
15.      Add salt, turmeric powder and a pinch of hing.
16.      Let the mixture cook for five to ten minutes.
17.      Add curry leaves and let cook.
18.      After a few minutes, remove from heat.
19.      Transfer to a serving dish and garnish with cilantro.