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| Place of origin | India |
|---|---|
| Region or state | South India |
| Variations | Lemon, lime, kokum, raw mango, tamarind, Citron. |
Pulihora, also known as puliyodarai, puliyogare, pulinchuru, kokum rice, or simply tamarind rice, is a very common and traditional rice preparation in the South Indian states of Andhra Pradesh, Telangana, Karnataka, Kerala, and Tamil Nadu.[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.
The pulihora is prepared with tamarind and jaggery cooked in oil and mixed with rice along with spices and curry leaves. It remains fresh till two days. So, many South Indian travellers carry the prepared tamarind rice at the time of long journeys.
Religious aspects
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. In temples, devotees queue to get it after darśana.
References
- ↑ "Pulihora recipe | How to make pulihora (chintapandu pulihora)". Swasthi's Recipes. 16 August 2014. Retrieved 20 April 2021.
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