Kokum Pulihora is the first dish to be wiped clean, in our feasts. Spicy and tangy, nobody can make out that it doesn’t have any oil, tamarind or red chili powder!
Kokum is a bright red, super tangy fruit that grows in the Western Ghats. It has many medicinal properties and can be used in place of tamarind in many recipes. Pulihora or Puliogare is popular South Indian dish, usually prepared with tamarind as the main ingredient.
Tamarind was in widespread use in Tamil Nadu, Andhra Pradesh and surrounding areas for many reasons – one important reason being, the ground water contained a lot of fluoride, and tamarind impeded fluoride absorption. It also helps prevent kidney stone formation when your food is dry on a daily basis.
While it is harmless in small quantities, on a healthy diet, tamarind is not necessary and does not give any additional benefits. On the other hand, it only causes more harm than good, leading to that well-known feeling of acidity after eating puliogare and sambar rice.
Extracted oil is somewhat neutral when it comes to health. On the other hand, whole nuts prevent and even reverse heart disease! We have written a detailed pulihora recipe step by step! Hope you enjoy this puliyogare recipe!