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| Place of origin | India |
|---|---|
| Region or state | South India |
| Main ingredients | Rice,Kokum,Citron orTamarind |
| Variations | Kokum,Citron,Ambula (dried green mago),tamarind,lemon,lime,citron,onion[1][2] |
Pulihora, also known asPulisoru,Pulinchoru,Puliyogare,Puliyodarai,Ambad Baath,Kokum rice, or simplyTamarind rice, is a common and traditional rice preparation in theSouth Indian states ofAndhra Pradesh,Telangana,Kerala,Tamil Nadu andKarnataka.[1]Puli means 'tangy' or 'sour' in South Indian languages, referring to the characterizing use ofkokum ortamarind as one of the main ingredients.
According to historian Dr. G. Deivanayagam recipe for Pulihora finds mentioned in the inscription ofThanjavur temple kitchens dating back to 1010 CE.[3]
The pulihora is prepared withkokum, 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 and turmeric.
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 asprasadam in most of the South Indian temples as well as South Indian homes.
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