Vakkaya pesarapappu pacchadi (Karuanda moong dal chutney)

Vakkaya known in North India as Karuanda is available in many parts of India.

Vakkaya is a rich source of iron. So it is used in treatment of anaemia. It contains a fair amount of Vitamin C. The fruits are available during monsoon season.

Vakkaya is very similar to cranberries, available in USA at Thanksgiving time.

Here is a recipe to make spicy (optional) chutney with vakkaya and moong dal. Moong dal is available in Indian stores in USA. You may use the yellow dal which is without the green skin or
the variety with the skin. I used the dal with skin.

 Ingredients:

•      1 cup soaked moong dal (either with skin or without skin)
•      1/2 cup vakkayalu cut in to pieces
•      3 or 4 green chiles
•      1/4 Tsp. turmeric powder
•      1 Tsp. methi mustard powder
•      Salt to taste
•      Hing

Seasoning:

•      1 Tsp. oil
•      1 red chile
•      1/2 Tsp. mustard seeds

Directions:

1.      Soak moong dal in water for 2 to 3 hours.
2.      Wash and cut vakkayalu in to pieces.
3.      Drain the water from dal and wash 2 or 3 times. 
4.      Drain in a sieve so that all the water is removed.
5.      Place the pieces of karuanda and moong dal in a mixie jar.
6.      Add green chiles, turmeric powder, methi mustard powder, salt and a pinch of hing.
7.      Grind the mixture to a paste. 
8.      Add a spoon of water if needed.
9.      Transfer to a serving dish.
10.      Seasoning is optional. 
11.      Heat oil in a small pan, add red chile, mustard seeds and hing.
12.      Add the seasoning to the chutney.
13.      Tastes very nice when eaten along with rice.