Kokum Pulihora

Share
2 Ratings
1 Reviews
Print
Recipe By Vahchef
15 m
2 servings
125.5 Cals

Coconut Rice

COCONUT RICE, fresh coconut rice, coconut pulihora, kobari annam, coconut tempered rice, ...

Aloo Palak Biryani

Biryani is traditionally associated with the Mughlai cuisine. Aloo palak biryani is a fla...

Mughlai Vegetable Pulao With Fried Bread

This Mughalai vegetable pulav is an adapted pulav in the regions of the deccan area where...

Capsicum Masala Rice

Capsicum rice or Capsicum rice recipe -This is easy to make and flavorful dish is a simpl...

Subz Hariyali Dum Biryani

An authentic vegetable biryani is always slow cooked on dum. This cooking on dum gives t...

Honey Bitter Gourd Chitranam

Healthy and a flavorful rice delicacy with a unique combination of sweet and bitter taste...

Kokum Pulihora Recipe, CHAWAL, How To Make Kokum Pulihora Recipe

Name: KOKUM PULIHORA
Prep time: 5 min
Cook time: 10 min
Total time: 10 min
Yield: 2

Kokum is a Tropical fruit and dried kokum can replace the tamarind and pulihora prepared with it is easy and delicious.

According to ayurveda, Kokum is a very useful plant. It grows primarily in the Western Ghats and is used a great deal in the cuisine of the western coast.

About Recipe

Biyyam, Pachaarisi, Atap chawal

How to make KOKUM PULIHORA

(2 ratings)

1 reviews so far

Prep time
5 mins

Cook time
10 mins

Total time
15 mins

Author : Vahchef
Main Ingredient : Rice

Servings : 2 persons
Published date : January 03, 2019

Ingredients used in KOKUM PULIHORA
• Kokum - 20 grams.
• Rice(boiled) - 2 cup.
• Oil - 3 tablespoons.
• Ground nut - 1/2 tablespoon.
• Cumin seeds - 1/2 tea spoon.
• Mustard seeds - 1/2 tea spoon.
• Fenugreek seeds - 1 pinch.
• Asafoetida - 1 pinch.
• Chana dal - 1 tea spoon.
• Urad dal - 1 tea spoon.
• Turmeric powder - 1/4 tea spoon.
• Green chillies - 3 no.
• Curry leaves - 1 springs.
• Water - as required.
• Salt - to taste.
Method:
Soak kokum in water for 30 minutes and squeeze water, later add to pan and boil it. Heat oil in a pan, add ground nut and saute it. Add cumin seeds, mustard seeds, fenugreek seeds, asafoetida, chana dal, urad dal, turmeric powder, green chillies, curry leaves and saute it for a 1 minutes. Add this mixture to boiling kokum water and add salt and mix nicely. If required add little of kokum pulp and cook it until it become thick mixture and oil losing out. Switch off flame and add required quantity to rice bowl and mix nicely. Check for seasoning. Serve it hot.