Kokum Pulihora

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

Celery Basmathi Pulao

The combination of this two main ingrediants celery and basmati rice will gives an attrac...

Broad Beans Pulao

Broad beans pulav makes it bursting with nutrition and taste. Broad beans are good source...

Andhra Chicken Veppudu Biryani

A unique fusion of 2 different recipes makes this dish deliciously delightful. This dish ...

Ginger And Coconut Rice

Coconut rice is a traditional rice preparation of south India. Coconut rice is a dish pr...

Biryani Masala

Biryani masala is a blend of whole garam masala spices lightly roasted and powdered. This...

Qubooli Lentil Biryani

Qubooli Biryani is an awesome and exotic dish prepared delicately with fragrant basmati r...

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.