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Tamarind Rice
Place of originIndia
Region or stateSouth India
Variationslemon, lime, kokum, raw mango, tamarind, Citron.

Pulihoraa (puli means tangy or sour in South Indian languages), "Puliyodarai, Puliyogare" or simply "Kokum Rice" or "Tamarind Rice" is a common rice preparation in the South Indian states of Andhra Pradesh, Telangana, Karnataka, Tamil Nadu. Puli in puliyodarai can be translated as "sour taste", referring to the characterizing use of kokum or tamarind as one of the main ingredients.

The "Tamarind Rice" is prepared with tamarind and jaggery cooked in oil and mixed with rice along with spices and curry leaves. It remains fresh till two days. So, many South Indian travellers carry the prepared tamarind rice at the time of long journeys.

Religious aspects[edit]

Puliyodarai / Pulihoraa 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 darshana.