Puliyodarai
| [[File:|frameless|alt=]] | |
| A traditional South Indian tamarind rice dish | |
| Alternative names | Puliyogare, Pulihora |
| Type | Rice dish |
| Course | Main course |
| Place of origin | India |
| Region or state | South India |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | Hot or room temperature |
| Main ingredients | Rice, Tamarind, Spices |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Puliyodarai (also known as Puliyogare or Pulihora) is a popular South Indian rice dish made with tamarind, spices, and rice. It is a traditional dish often prepared during festivals and special occasions.
Ingredients[edit | edit source]
The main ingredients used in Puliyodarai include:
- Rice
- Tamarind
- Mustard seeds
- Curry leaves
- Chana dal
- Urad dal
- Red chili
- Turmeric powder
- Asafoetida
- Peanuts
- Sesame oil
- Salt
Preparation[edit | edit source]
Puliyodarai is prepared by cooking rice and mixing it with a spicy tamarind paste. The tamarind paste is made by soaking tamarind in water and extracting its juice, which is then cooked with spices such as mustard seeds, curry leaves, chana dal, urad dal, red chili, turmeric powder, and asafoetida. Peanuts are often added for extra flavor and texture. The mixture is cooked until it thickens and is then mixed with cooked rice.
Variations[edit | edit source]
There are several regional variations of Puliyodarai across South India. In Karnataka, it is known as Puliyogare and often includes the addition of jaggery for a hint of sweetness. In Andhra Pradesh, it is called Pulihora and may include additional spices and ingredients like green chili and coriander.
Cultural Significance[edit | edit source]
Puliyodarai is often prepared as a prasad (offering) in Hindu temples and is distributed to devotees. It is also a common dish prepared during festivals such as Pongal and Ugadi.
See also[edit | edit source]
References[edit | edit source]
External links[edit | edit source]
- [Puliyodarai recipe on Wikibooks](https://en.wikibooks.org/wiki/Cookbook:Puliyodarai)
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