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{{Short description|Traditional rice dish in southern India}} | |||
{{Use dmy dates|date=August 2019}} | {{Use dmy dates|date=August 2019}} | ||
{{ | {{more citations needed|date=April 2021}} | ||
{{Infobox | {{Infobox food | ||
| name = Pulihora | | name = Pulihora | ||
| image = Pulihara.JPG | |||
| caption = | | caption = | ||
| | | place_of_origin = [[India]] | ||
| region = [[South India]] | | region = [[South India]] | ||
| course = | | course = | ||
| | | main_ingredient = [[Rice]], [[Kokum]], [[Citron]] or [[Tamarind]] | ||
| variations = [[ | | 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> | ||
| calories = | | calories = | ||
}} | }} | ||
'''Pulihora''', also known as ''' | '''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. | ||
==History== | |||
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> | |||
== | ==Preparation== | ||
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. | 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. | ||
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. | |||
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. | |||
==See also== | |||
* [[Chitranna]] (lemon rice) | |||
==References== | ==References== | ||
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[[Category:Indian rice dishes]] | [[Category:Indian rice dishes]] | ||
[[Category:Telangana cuisine]] | [[Category:Telangana cuisine]] | ||
[[Category:Andhra cuisine]] | [[Category:Andhra cuisine]] | ||
Latest revision as of 13:24, 18 October 2025
 | This article needs additional citations for verification. (April 2021) |
 | |
| Region or state | South India |
|---|---|
| Main ingredients | Rice, Kokum, Citron or Tamarind |
| Variations | Kokum, Citron, Ambula (dried green mango), tamarind, lemon, lime, citron, onion[1][2] |
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 Indian states of Andhra Pradesh, Telangana, Kerala, Tamil Nadu and Karnataka.[1] Puli means 'tangy' or 'sour' in South Indian languages, referring to the characterizing use of kokum or tamarind as one of the main ingredients.
History[edit | edit source]
According to historian Dr. G. Deivanayagam recipe for Pulihora finds mentioned in the inscription of Thanjavur temple kitchens dating back to 1010 CE.[3]
Preparation[edit | edit source]
The pulihora is prepared with 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.
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.
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.
See also[edit | edit source]
- Chitranna (lemon rice)
References[edit | edit source]
- ↑ 1.0 1.1 "Pulihora recipe | How to make pulihora (chintapandu pulihora)". Swasthi's Recipes. 16 August 2014. Retrieved 20 April 2021.
- ↑ "Pulihora". N.T.R District. Retrieved 20 October 2022.
- ↑ Rao, Bindu Gopal. "What did the Cholas eat?". www.cntraveller.in/. cntraveller. Retrieved 24 April 2023.
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