|Alternative names||Huḷianna, puḷihora, tamarind rice|
|Place of origin||India|
|Region or state||South India|
|Main ingredients||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|
|This article does not cite any references or sources. (February 2013)|
Puliyogare (Kannada:ಪುಳಿಯೋಗರೆ) or Puliyodharai(Tamil:புளியோதரை) or tamarind rice is a South Indian rice preparation typically eaten as a snack, as part of most south Indian festival luncheons and dinners, and as prasadam in temples. Puliyodharai is also known as huḷianna ("sour rice" in Modern Kannada) in some parts of Karnataka, and puḷihora ("sour rice" in Telugu) in Andhra Pradesh.
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 paste can last up to 2 weeks if it is kept in Refrigerator.
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