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Pulihora
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| Place of origin | India |
|---|---|
| Region or state | South India |
| Variations | kokum, green mango, tamarind, Lemon, lime, Citron. |
Pulihora, also known as puliyogare, puliyodarai,pulinchoru, kokum rice, or simply lemon or tamarind rice, is a very common and traditional rice preparation in the South Indian states of Karnataka, Andhra Pradesh, Telangana, 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.
Preparation[edit]
The pulihora is prepared with kokum, tamarind, lemon or green mango as main souring ingrident, along with blend of spices, lentils, peanuts and jaggery cooked in oil and mixed with cooked rice along with fried curry leaves. It remains fresh till two days. So, many South Indian travelers carry the prepared tamarind rice at the time of long journeys.
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.
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.
See also[edit]
Chitranna (lemon rice)
References[edit]
- ↑ "Pulihora recipe | How to make pulihora (chintapandu pulihora)". Swasthi's Recipes. 16 August 2014. Retrieved 20 April 2021.
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