Pulihora: Difference between revisions
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Pulihora tastes sour, spicy hot and salty at the same time. It is considered to be a good stimulant for a dead tongue. It is easy and inexpensive to cook and is a good stomach filler. |
Pulihora tastes sour, spicy hot and salty at the same time. It is considered to be a good stimulant for a dead tongue. It is easy and inexpensive to cook and is a good stomach filler. |
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As Hindus consider turmeric powder |
As Hindus consider turmeric powder a symbol of auspiciousness, this dish is cooked on almost all good occasions and festive days. It is also distributed in some temples as ''Prasad''. Other versions of pulihara may contain Un-ripe sour Mangoes, sour pomegranate and lemon. |
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Revision as of 15:04, 7 October 2011
 Pulihora | |
| Alternative names | Puliyodhara, Puliyogare, Chitrannam, puliyodharai |
|---|---|
| Place of origin | India |
| Region or state | South India |
| Main ingredients | Rice, Tamarind |
Pulihora (Telugu: పులిహోర), or Puliyodhara, or Chitrannam is a very common preparation in Andhra Pradesh, Karnataka, Tamil Nadu and Indian cuisine. Puli means sour taste. Pulihora can also be referred as sour rice. It is also known as tamarind rice or lemon rice. In the North coastal part of Andhra Pradesh, people used to call it Saddi but younger generations may not know this name.
It is made with tamarind, a spice very popular in southern India.
In the districts of Andhra Pradesh, it is considered as the festival food. It is given as prasadam in temples, were devotees queue to get pulihora after darshan of the God. The festival of SeethaRama Kalyanam is one big occasion where the huge packets of pulihora are distributed to the devotees.
Regions
In Karnataka, it is referred as Puliyogare.
In Tamil Nadu, it is called "puliyodharai" or "pulisadham'".
Pulihora tastes sour, spicy hot and salty at the same time. It is considered to be a good stimulant for a dead tongue. It is easy and inexpensive to cook and is a good stomach filler.
As Hindus consider turmeric powder a symbol of auspiciousness, this dish is cooked on almost all good occasions and festive days. It is also distributed in some temples as Prasad. Other versions of pulihara may contain Un-ripe sour Mangoes, sour pomegranate and lemon.
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