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Velakayya Perugu Pachadi: The Tangy, Andhra Wood Apple Chutney, Kaith Chutney or Kavath Chutney

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
Cook Time 10 minutes
Total Time 15 minutes
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
  
  • 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!