|Huḷianna, puḷihora, tamarind rice|
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|Steamed or boiled rice, tamarind juice, groundnuts or peanuts, coriander, coconut, red chili, curry leaves, jaggery, pepper, mustard seeds, fenugreek, turmeric, asafoetida, urad dal, and cumin|
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Puliyogare (Kannada:ಪುಳಿಯೋಗರೆ) or Puliyodharai(Tamil:புளியோதரை) is a South Indian rice preparation usually eaten as a snack. Puliyodharai is also known as huḷianna ("sour rice" in Modern Kannada) in some parts of Karnataka, puḷihora ("sour rice" in Telugu) in Andhra Pradesh, and tamarind rice in English.
It is traditionally made using steamed or boiled rice mixed with tamarind paste, groundnuts or peanuts, coriander, coconut, red chili, curry leaves, jaggery, pepper, mustard seeds, fenugreek, turmeric, asafoetida, urad dal, and cumin.
The tamarind paste is the essence of how a Puliyogare is created. Tamarind is soaked in water to extract the juice. The tamarind juice with is then boiled at a low temperature around 60-65 degrees Celsius on the stove. Red chili powder, black pepper are added to the mixture to season the mixture. Once the juice turns into a jelly like consistency it is removed and allowed to cool down.
Puliyogare is a mainstay in most south Indian festival luncheons and dinners. It is also offered as prasadam in temples across south India.
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