Puliyogare

Puliyodharai

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Origin
Alternative name(s)	Huḷianna, puḷihora, tamarind rice
Place of origin	India
Region or state	South India
Details
Type	Snack
Main ingredient(s)	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

Puliyodharai(Tamil:புளியோதரை) or Puliyogare (Kannada:ಪುಳಿಯೋಗರೆ) 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.

Puliyodharai tastes good with Thengai (Coconut) Chutney & Boiled & Salted Chickpea.

Puliyodharai paste can last up to 2 weeks if it is kept in Refrigerator.

Puliyodharai is commonly prepared during festivals such as Ganesha Chaturthi and Diwali.

History

This is a traditional South Indian dish, tamarind rice . Tamarind rice tastes better when it rests absorb all that flavor from the pickle . Puliyogare powder is used to make the South Indian Tamil Brahmin recipe . Tamarind rice is a popular dish of South Indian Tamil Brahmin recipe .