| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 385 | 15g | 2g | 55g |
| sugars | fibre | protein | salt |
| 3g | 6g | 11g | 0.3g |
At the intersection of the familiar and the exotic, stands one of my all-time favorite recipes: Kokam Pulihora – A South Indian rice dish. This vibrant amalgamation of basmati rice, peanuts, and spices is punctuated delightfully by a unique sourness brought on by kokam seeds. As a native New Yorker, the city’s kaleidoscope of diverse culinary experiences has always been an inspiration for my cooking. This dish is no exception. The surprising combination of ingredients reminds me of a walk in the city, where you can encounter and embrace the unexpected.
A Fusion of Flavors
Your first bite into Kokam Pulihora – A South Indian rice dish is a carnival of flavors. Spicy, sour, and slightly sweet, this dish encapsulates the whole spectrum of taste, making each morsel a delight. The magic lies in the unique sourness contributed by dried kokam seeds, rare to find in your everyday recipes. The robustness of flavor reminds me of the electrifying performances I give as a stage actor – a perfect blend of passion, uniqueness, and balance.
Health Benefits and Complementary Dishes
The blend of exotic and common ingredients in this dish creates a nutritious combination packed with health benefits. Kokam seeds, the star of this dish, are known for aiding digestion and cooling the body. The inclusion of pulses like urad dal, proteins from peanuts, cleanse and fuel the body, while spices like turmeric and asafoetida have their well-known benefits.
Our Kokam Pulihora works marvelously as a standalone dish. However, it can also be paired perfectly with a variety of Indian curries, such as a Coconut-Based Kerala Prawn Curry or a Kerala-Style Beef Curry. You may also serve it with a side of cooling Cucumber Raita for a perfect summer meal.
Whether as an experimental cook eager to explore new flavors or as a food lover, this dish is sure to leave an imprint on your tastebuds. So, let’s raise a toast to the versatile, the flavorful, and the nutritious Kokam Pulihora – the invention that seamlessly merges New York’s diverse culinary scene with the traditional kitchens of Southern India.
What You’ll Need
- 2 cups of Basmati rice
- 12 dried Kokam seeds
- 5 cups of water
- 1/2 cup of peanuts
- 2 tablespoons of cooking oil
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of asafoetida (hing)
- 2 dried red chillies
- 1 teaspoon of mustard seeds
- 1 teaspoon of cumin seeds
- 2 tablespoons of urad dal (split black lentils)
- 6 green chillies, slit
- 1 sprig of curry leaves
- Salt to taste
- 2 tablespoons of lemon juice
- 1/2 cup of fresh coriander leaves, chopped
Method
Step One
To start preparing Kokam Pulihora, first, rinse the 2 cups of Basmati Rice thoroughly under cold water. Following rinsing, combine the rice and 5 cups of water in a large saucepan. Bring the mixture to boil over medium heat. Once boiling, reduce heat to low, cover the saucepan, and allow to simmer. Cook until rice is tender and water is absorbed, which should take about 15-20 minutes.
Step Two
Meanwhile, soak the dried Kokam seeds in a bowl of water for about 10-15 minutes, until they are soft. Then, drain the Kokam seeds and grind them into a coarse paste. Set the paste aside for late use.
Step Three
Heat 2 tablespoons of cooking oil in a skillet over medium heat. Add the peanuts to the skillet and roast them until they are golden brown. Once done, remove them from the skillet and set them aside.
Step Four
Using the same skillet, add the mustard seeds, cumin seeds, urad dal, asafoetida, dried red chillies, green chillies, and curry leaves to the hot oil. Sauté these ingredients until the mustard seeds begin to splutter and the dal turns golden brown.
Step Five
Then, add the kokam paste and turmeric powder to the skillet. Mix well and simmer for a couple of minutes. After that, add the cooked rice and salt to taste to the skillet. Mix everything together to ensure the rice is properly coated in the kokam mixture.
Step Six
After mixing, add the roasted peanuts and mix again. Remove the skillet from heat and add the lemon juice, stirring well to combine all of the ingredients. Finally, garnish your Kokam Pulihora with the chopped fresh coriander leaves before serving.
