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Pulihora

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Traditional rice dish in southern India

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Pulihora
Place of originIndia
Region or stateSouth India
Main ingredientsRice,Kokum,Citron orTamarind
VariationsKokum,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.

History

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According to historian Dr. G. Deivanayagam recipe for Pulihora finds mentioned in the inscription ofThanjavur temple kitchens dating back to 1010 CE.[3]

Preparation

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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.

See also

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References

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  1. ^ab"Pulihora recipe | How to make pulihora (chintapandu pulihora)".Swasthi's Recipes. 16 August 2014. Retrieved20 April 2021.
  2. ^"Pulihora".N.T.R District. Retrieved20 October 2022.
  3. ^Rao, Bindu Gopal."What did the Cholas eat?".www.cntraveller.in/. cntraveller. Retrieved24 April 2023.
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