Kokum Pulihora

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

Pineapple Raw Banana Coconut Pulav

Pineapple raw banana pulav is a sweet and spicy rice recipe to try. It have unique flavor...

Bean Fried Rice

Bean fried rice is a rice recipe. It is highly nutritional and protein rich meal....

Curry Leaves Rice

curry leafs (kurvepaku), tamerind( Chintha pandu), whole red chilli ( endu mirchi), fres...

Steamed Veg Pearl Balls With Dipping Sauce

This is a Chinese recipe where mixed veg balls are coated in a layer of basmati rice, the...

Vahchef Special White Chicken Biryani

The name in itself says that it is a royal dish among all the other rice preparations of ...

Hyderabadi Khichadi

Khichdi in Hyderabad is known for serving breakfast, lunch, dinner. Kichidi made of overc...

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.