Velakkaya Perugu Pachadi: Andhra Wood Apple (Kavath or Kaith) Chutney

Velakkaya—called Wood Apple in English, Kaith in Hindi, and Kavath in Marathi—is quite popular in Andhra Pradesh. It is eaten by itself or then made into a pachadi or chutney. We make 3 different types of Velakayya Pachadi in my home and today I present the recipe for one of these called Velakkaya Perugu Pachadi, a raita/thayir pachadi made with Wood Apple.

About Velakkaya, Wood Apple, Kavath, or Kaith

Known as Velakkaya in Andhra & Telangana, Kavath in Maharashtra and Kaith in North India, Wood Apple has an hard outer shell which when broken open reveals a brown pulp with seeds of a lighter colour. It has quite an astringent taste and a pungent aroma. Available from late to October to early March, this fruit is very nutritious being high on calcium, fibre, and protein. In addition, it is very low on carbohydrates, making it low calorie.

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This fruit tastes best when it is midway to becoming ripe. When it is unripe, its pulp is light brown in colour and has a strange aftertaste, while if it is completely ripe the pulp is a bit soggy and has a very strong aroma.

To choose an edible Velakkaya, first check the shell; it should be grey-brownish and not green. We also smell it; if you cannot smell the aroma then it is raw. You should just be able to smell the pulp when you hold the fruit close to your nose. Also, I shake the Wood Apple a bit. If you feel the pulp shake within the shell, then you are all set. 🙂

Wood Apple is Suitable for a Renal Diet

Kavath, Kaith or Wood Apple good for people suffering from kidney ailments such as chronic kidney disease (CKD) because it:

• has negligible amounts of potassium
• is relatively low on phosphorous
• high on fibre

As a result, Velakkaya or Wood Apple can be easily included in a renal diet or a kidney diet.

How to Eat Velakkaya, Kaith or Kavath?

The fruit in itself is edible and is eaten with:

• Sugar or Jaggery
• Green Chilli and a bit of Salt

In addition, in Andhra we use it in cooking to make:

• Velakkaya Perugu Pachadi. I am particularly fond of this chutney because the yogurt cuts through the astringent taste of the fruit.
• Teepi Velakkaya Bellam Pachadi | Sweet Wood Apple Chutney with Jaggery. The tangy Kaith and sweet jaggery makethis chutney an awesome combination.
• Velakkaya Pulihora | Rice with Wood Apple. The sour and astringent taste of Kavath makes the one-dish rice meal extra special.

How to Make Velakkaya Perugu Pachadi | Andhra Wood Apple Chutney

1. Extracting the Wood Apple Pulp:
   1. Use the handle of a large knife or a heavy ladle to crack open a medium-sized Velakkaya or Wood Apple.
      

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   2. Using a spoon, scoop out the pulp. In many cases, the pulp will fall out of the shell by itself.
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   3. Using a spoon, gently mash the pulp a bit. I got 1/2 cup of pulp.
2. Beat 1/2 cup yogurt till smooth and set aside.
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3. Making the Velakayya Perugu Pachadi 
   1. Grind 2 or 3 green chillies to a coarse paste.
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   2. Add the wood apple pulp and a bit of salt.
   3. Pulse a few times to get a coarse paste.
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   4. Transfer the pulp to a bowl and add 1/2 cup beaten yogurt.
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   5. Mix well. 
4. Adding the Tempering
   1. In a small pan, heat 1/2 tsp of oil.
   2. Add 1/4 tsp mustard seeds and let them crackle.
   3. Next, add 1/2 tsp Udad dal and stir-fry till they are golden brown.
   4. Now, add 1 or 2 split red chillies and a few curry leaves.
   5. Stir-fry for a few seconds.
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   6. Add the tempering to Velakkaya Perugu Pachadi and mix well.
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5. Serve Velakkaya Perugu Pachadi at room temperature.

Ways to Savour the Velakkaya Perugu Pachadi

• Typically, Andhras eat their chutneys and podis mixed with steamed rice and some sesame oil/ghee. This is at the start of the meal and is called Modati Mudda or the first morsel. So mix some Velakkaya Perugu Pachadi and sesame oil in warm rice, and just savour the taste.
• You can use this chutney as a side for Mudda Pappu Annam or Dal Chawal.

I had first posted this recipe in 2016 and am updating it now with better pics and a recipe card.

Recipe for Velakayya Perugu Pachadi | Andhra Kavath Chutney | Kaith Chutney

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Velakayya Perugu Pachadi | Andhra Wood Apple Chutney | Kaith Chutney | Kavath Chutney

Aruna

Velakayya—called Wood Apple in English, Kaith in Hindi, and Kavath in Marathi—is a much loved fruit in Andhra. This simple Velakayya Perugu Pachadi or Wood Apple Chutney with Yogurt is made by grinding the tangy and astringent pulp of this nutritious fruit with some green chillies and then adding some beaten dahi to it.

As a bonus, this gluten-free chutney is very low on potassium and phosphorous, and so well-suited for a renal diet for people with kidney disease. It is also suitable for diabetics and (being low calorie) for people on a diet.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Accompaniments, Chutney, Dinner, Lunch, Side Dish

Cuisine Andhra, Diabetic Friendly, Gluten Free, Indian, Kidney Diet or Renal Diet, South Indian, Telangana, Vegetarian

Servings 4 People

Calories 66 kcal

Equipment

• Bowl
• Grinder
• Small Wok or Tempering Ladle
• Spoon

Ingredients

  

1x2x3x

• 1 Velakkaya, Wood Apple (1 Medium-sized, I got 1/2 Cup of pulp, ~ 100 gms)
• 1/2 Cup Fresh Perugu Yogurt, Dahi (~100 gms)
• 2 to 3 Green Chillies
• Salt to Taste (Omit or reduce for Renal Diet)

For Tempering (Omit or Reduce for Renal Diet)

• 1 or 2 Red Chillies
• 1/4 tsp Mustard Seeds
• 1/2 tsp Udad Dal (Omit for Renal Diet)
• 1/2 tsp Oil
• A Few Curry Leaves

Instructions

 

Extracting the Wood Apple Pulp

• Use the handle of a large knife or a heavy ladle to crack open a medium-sized Velakkaya or Wood Apple.
• Using a spoon, scoop out the pulp. In many cases, the pulp will fall out of the shell by itself.
• Using a spoon, gently mash the pulp a bit. I got 1/2 cup of pulp; about 100 gms in weight.
• Beat 1/2 cup yogurt till smooth and set aside. Use the same amount of dahi as the Wood Apple pulp.

Making the Velakayya Perugu Pachadi

• Grind 2 or 3 green chillies to a coarse paste.
• Add the wood apple pulp and a bit of salt.
• Pulse a few times to get a coarse paste.
• Transfer the pulp to a bowl and add 1/2 cup beaten yogurt.
• Mix well.

Adding the Tempering

• In a small pan, heat 1/2 tsp of oil.
• Add 1/4 tsp mustard seeds and let them crackle.
• Add 1/2 tsp Udad dal and stir-fry till they are golden brown.
• Add 1 or 2 split red chillies and a few curry leaves.
• Stir-fry for a few seconds.
• Add the tempering to Velakkaya Perugu Pachadi and mix well.
• Serve Velakkaya Perugu Pachadi at room temperature.

Notes

• Use dahi and pulp in same quantity. For example, if you have 1/2 cup pulp, use 1/2 cup dahi.
• When choosing a wood apple:
  • Select one that is brown-green on the outside and not one that is green.
  • Choose one where you can smell the aroma of the fruit.
  • Shake the fruit gently. You should feel the pulp moving inside the shell.
• For Renal Diet:
  • Omit udad dal in the tempering (or omit the tempering all together)
  • Omit or minimise the salt in the chutney 

Nutrition

Calories: 66 kcalCarbohydrates: 8 gProtein: 3 gFat: 3 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 1 gTrans Fat: 1 gCholesterol: 4 mgSodium: 235 mgPotassium: 51 mgFiber: 1 gSugar: 2 gVitamin A: 92 IUVitamin C: 19 mgCalcium: 74 mgIron: 1 mg

Keyword Kaith Chutney, Kavath Chutney, Low Potassium Recipe, Perugu Pachadi, Velakayya Pachadi, Velakayya Perugu Pachadi, Wood Apple Chutney

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!