https://en.bharatpedia.org/w/api.php?action=feedcontributions&feedformat=atom&user=2001%3A2042%3A753E%3A1B00%3A775B%3A6345%3A30AE%3A184DBharatpedia - User contributions [en]2026-09-08T04:57:54ZUser contributionsMediaWiki 1.43.6https://en.bharatpedia.org/w/index.php?title=Pulihora&diff=455341Pulihora2025-10-18T07:54:30Z<p>2001:2042:753E:1B00:775B:6345:30AE:184D: enhanced article also and updated info</p>
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<div>{{Short description|Traditional rice dish in southern India}}<br />
{{Use dmy dates|date=August 2019}}<br />
{{more citations needed|date=April 2021}}<br />
{{Infobox food<br />
| name = Pulihora<br />
| image = Pulihara.JPG<br />
| caption = <br />
| place_of_origin = [[India]]<br />
| region = [[South India]]<br />
| course = <br />
| main_ingredient = [[Rice]], [[Kokum]], [[Citron]] or [[Tamarind]]<br />
| variations = [[Kokum]], [[Citron]], [[Ambula (food)|Ambula]] (dried green mango), [[tamarind]], [[lemon]], [[Lime (fruit)|lime]], [[citron]], [[onion]]<ref name="indianhealthyrecipes" /><ref>{{cite web |title=Pulihora |url=https://ntr.ap.gov.in/culinary-delight/pulihora/ |website=N.T.R District |access-date=20 October 2022}}</ref><br />
| calories = <br />
}}<br />
'''Pulihora''', also known as '''Pulisoru''', '''Pulinchoru''', '''Puliyogare''', '''Puliyodarai''', '''Ambad Baath''', '''Kokum rice''', or simply '''Tamarind rice''', is a common and traditional rice preparation in the [[South India]]n states of [[Andhra Pradesh]], [[Telangana]], [[Kerala]], [[Tamil Nadu]] and [[Karnataka]].<ref name="indianhealthyrecipes">{{Cite web|date=2014-08-16|title=Pulihora recipe {{!}} How to make pulihora (chintapandu pulihora)|url=https://www.indianhealthyrecipes.com/pulihora-recipe-andhra-pulihora/|access-date=2021-04-20|website=Swasthi's Recipes|language=en-US}}</ref> {{transliteration|inc|ISO|Puli}} means 'tangy' or 'sour' in South Indian languages, referring to the characterizing use of [[kokum]] or [[tamarind]] as one of the main ingredients.<br />
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==History==<br />
According to historian Dr. G. Deivanayagam recipe for Pulihora finds mentioned in the inscription of [[Thanjavur]] temple kitchens dating back to 1010 CE.<ref>{{cite web |last1=Rao |first1=Bindu Gopal |title=What did the Cholas eat? |url=https://www.cntraveller.in/story/what-did-the-cholas-eat-ponniyin-selvan-2-tamil-nadu/ |website=www.cntraveller.in/ |publisher=cntraveller |access-date=24 April 2023}}</ref><br />
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==Preparation==<br />
The pulihora is prepared with [[Garcinia indica|kokum]], tamarind, lemon or green mango as main souring ingredient, along with a blend of spices, lentils, peanuts and jaggery cooked in oil and mixed with cooked rice along with fried curry leaves and turmeric.<br />
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Pulihora gojju (paste) or Pulihora podi (powder) is often pre-made at homes in southern India and stored for months. It is mixed with cooked rice in a pan to make pulihora instantly. MTR Puliyogare powder is famous instant masala powder available to make Puliogare at home.<br />
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Pulihora is usually cooked on special occasions and festive days. It is presented to God as part of prayers known as ''[[prasadam]]'' in most of the South Indian temples as well as South Indian homes.<br />
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==See also==<br />
* [[Chitranna]] (lemon rice)<br />
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==References==<br />
<references /><br />
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{{Indian Dishes}}<br />
<br />
[[Category:Indian rice dishes]]<br />
[[Category:Telangana cuisine]]<br />
[[Category:Andhra cuisine]]<br />
[[Category:Tamil cuisine]]<br />
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{{India-cuisine-stub}}</div>2001:2042:753E:1B00:775B:6345:30AE:184D