Pulihora

Pulihora is a traditional South Indian dish often served during festivals and special occasions. It is a type of rice dish that is typically tangy and spicy, and is known by different names in different regions of South India.

Etymology[edit | edit source]

The term 'Pulihora' is derived from two Telugu words: 'puli' meaning sour or tangy, and 'hara' meaning rice.

Ingredients and Preparation[edit | edit source]

Pulihora is primarily made with rice, tamarind paste, and a tempering of various spices. The rice is cooked separately, and then mixed with the tamarind paste and spices. The spices used for tempering typically include mustard seeds, cumin seeds, urad dal, chana dal, red chillies, curry leaves, turmeric, and asafoetida. Some variations of the dish may also include peanuts or cashews.

Regional Variations[edit | edit source]

While Pulihora is a common dish across South India, there are regional variations in its preparation. In Andhra Pradesh and Telangana, it is often made with tamarind paste, giving it a tangy flavor. In Karnataka, a similar dish known as Chitranna is made, which often includes lemon or raw mangoes instead of tamarind. In Tamil Nadu, a version of the dish known as Puliyodharai is made, which includes a unique blend of spices.

Cultural Significance[edit | edit source]

Pulihora holds a significant place in South Indian culture. It is often prepared during festivals like Ugadi, Sankranti, and Navaratri, and is also a common part of the meal served during South Indian weddings.

See Also[edit | edit source]

Pulihora Resources
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