How To Make Puliyogare Rice | South Indian Style Puliodharai Rice | Tamarind Rice Recipe | Ruchi

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Learn how to make Puliyogare Rice at home with our Chef Ruchi Bharani

Puliyogare Rice Ingredients:
- 1 tsp Oil
- 2 tbsp Yellow Split Chickpeas (Chana Dal)
- 1 tsp Mustard Seeds
- 4 Kashmiri Red Chillies
- 2 Dry Red Chillies
- 1 & 1/2 tsp Cumin Seeds
- 1 & 1/2 tbsp Coriander Seeds
- 1/2 tsp Fenugreek Seeds
- 1 & 1/2 tsp Black Sesame Seeds
- 1 tsp Asafoetida

- 2 tsp Oil
- 3 tbsp Yellow Split Chickpeas (Chana Dal)
- 1 & 1/2 tbsp Split White Lentils
- 1/2 cup Peanuts
- 2 Dry Red Chillies
- 10-12 Curry Leaves
- 3 tbsp Tamarind Pulp
- 1/2 cup Water
- 1 tbsp Jaggery
- Salt(as per taste)
- 1/2 cup Rice (boiled)

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Host: Ruchi Bharani
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Pulihoraa (puli means tangy or sour in South Indian languages), "Puliyodarai, Puliyogare" , Pulinchooru or simply "Kokum Rice" or "Tamarind Rice" is a common rice preparation in the South Indian states of Andhra Pradesh, Telangana, Karnataka, Kerala and Tamil Nadu . Puli in puliyodarai can be translated as "sour taste", referring to the characterizing use of kokum or tamarind as one of the main ingredients.
The "Tamarind Rice" is prepared with tamarind and jaggery cooked in oil and mixed with rice along with spices and curry leaves. It remains fresh till two days. So, many South Indian travellers carry the prepared tamarind rice at the time of long journeys
Puliyodarai / Pulihoraa is usually cooked on special occasions and festive days. It is presented to God as part of prayers known as prasadam in most of the south Indian temples as well as south Indian homes; In temples devotees queue to get it after darshana.