hi friends welcome to easy and homestyle cooking I am mrs ragini today i'm going to
share a pulihora recipe lot of people are asking me you know we don't
want to use tamarind and we want to make the pulihora
so how this is the way you can make today I'm showing you a pulihora
without tamarind and you'll get a nice sourness
also today we are going to use kokam and make kokum pulihora here i have the
kokam what i did is i have taken the kokam my soaked it in water for at least
30 minutes and what I did is I squeezed all the water you can see this has
become mashy mashy here is the water from the kokum see don't add too much
water the water is ready and now what we're going to do is here i have a pan
in this pan we're going to put this water how we cook our pulihora pulusu the
same way we're going to boil this also till we get it into you know slightly
thick consistency and then we're going to add the tempering and mix it to the
rice and we'll get kokum pulihora
so what we're going to do is we're going to shift this kokum water
to others side and in this pan we're going to put the tempering for pulihora
so we're going to add some oil you can make this pulihora pulusu
little bit extra and keep it in the fridge
whenever you want to eat the kokam pulihora then you can remove little quantity and
use with cooked rice and mix it you will get the kokum pulihora ready the oil is hot
first we're going to add peanuts because peanuts take some time to sautee so
we're going to add the peanuts we want slight color to the peanuts and then we're
going to add mustard seeds here you can see the peanuts are slightly colored now
cumin seeds
mustard seeds very little of methi seeds friends pinch don't add too much and
hing and some chana dal and some urad dal and some turmeric if you want you can
add otherwise you can skip turmeric usually for the pulihora we
like to add turmeric we get that you yellow color but here the water is a little
bit dark color so you may not see that yellow color and now green chillies as per
spiciness you can add green chilli and also you can add some red chilies also
and curry leaves sautee this for a minute and we're going to switch off the flame
and now this is all ready just switch of the flame and now we're going to transfer
this back here the kokum water and we're going to put this mixture into
this even you can you rest this and put it or directly also you can put if
you're scared of spluttering add it and add salt we did not add salt so
add salt and now you're going to let this boil till we get into little bit
thick then we're going to mix it with rice so here i have the rice which i
already kept it ready I cooked it once our kokum pulusu is ready then we're going
to mix this with rice friends here you can see our kokum pulusu so is getting ready
it's becoming thick we want this to be thick how we make the pulihora pulusu
the same way it should be slightly thick what you can also do
the when you use this kokum water you can add a little bit of the
mashed kokum pulp also you can use so add little bit of that mashed kokum you
need to cook this till you see the oil losing out on top you can see slightly
oil is losing out and this is becoming thick
we're going to cook for another one minute meanwhile here i have the rice
i'm going to put this rice in this bowl we're going to mix this so we want this
to be in a bowl so that we can mix this easy
whenever you make rice for pulihora
you need to cook this rice till it is all-dante or the right should be
little bit grainy grainy it should not be too soft
otherwise you're pulihora will become khichidi so here rice is ready and the
pulusu is also ready now see we're going to switch off the flame you can rest
this for some time put it in a air tight container and then put it in the
refrigerator
whenever you want to make kokam pulihora just cook some rice mix the mixture
and you'll get the pulihora ready now we're going to put this mixture on
top of our rice you can check the taste if it is too sour you can add some
water so first little if needed we are going to add some more now
we're going to mix this friends here you can see our kokam pulihora is ready
before serving it just check the taste
we are going to adjust the salt and you know sourness also mmm i think i can
add some more of salt very little if you see the color is only difference
otherwise i think if you make this feed your family they will tell this is the Tamarind
you know pulp and you made the tamarind pulihora itself
this is very similar to your regular pulihora
you need to try this kokam pulihora if you don't want to eat amarind you can just
use kokum and make even rasam also and even pulohoras we are going to mix
this once more and serve this sourness is perfect it's not to sour it's perfect
only I need to adjust the salt so i added the salt but taste-wise it's just
like a regular pulihora pulusu and now one more spoon to taste some peanuts
you know if you have the green chilli
this will be nice and sour em because we boil the green chilli peanuts and all
those you know chana dal curry leaves in the kokum so you'll get nice
flavors to your all this you know green chillie also this is simply superb i hope
you enjoyed this very very simple dish if you like it make it share it and also
feed your family fresh food see you in another session with some more recipes