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 Telangana, Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. means 'tangy' or 'sour' in South Indian languages, referring to the characterizing use of

kokum ''Garcinia indica'', a plant in the mangosteen family (Clusiaceae), commonly known as ''kokum'', is a fruit-bearing tree that has culinary, pharmaceutical, and industrial uses. It primarily grows in the Western Ghats, especially the Goa and Konka ...

or tamarind as one of the main ingredients.

Preparation

The pulihora is prepared with

, 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. It remains fresh for two days. So, many South Indian travelers carry the prepared tamarind rice on 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 .

References

Indian rice dishes South Indian cuisine Telangana cuisine Andhra cuisine Tamil cuisine {{India-cuisine-stub

Preparation

See also

References