Pulihora

Pulihora, also known by variants like Puliyodarai, Puliyogare, Kokum Rice, or Tamarind Rice, is a cherished dish across the South Indian states of Andhra Pradesh, Telangana, Karnataka, and Tamil Nadu. The term "Puli" in Puliyodarai alludes to its tangy flavor, derived from the use of tamarind or kokum.

To prepare Tamarind Rice, you begin by cooking tamarind and jaggery in oil, then blend this tangy-sweet mixture with rice, spices, and curry leaves. One of the delightful aspects of this dish is its durability; it remains fresh for up to two days, making it a favored choice for South Indians embarking on long journeys.

Puliyodarai is not merely a delicious meal; it also holds substantial cultural and religious significance. It is often prepared for special occasions and festivals. In South Indian temples and homes, Puliyodarai is frequently offered as prasadam to deities. After darshan, devotees eagerly line up to receive this sacred offering. This dish is intricately woven into the fabric of traditional practices and beliefs in South India.