pulihora
Sign in to saveAlso known as puliyodarai, puliyogare, tamarind Rice
Pulihora, also known as Pulisoru, Pulinchoru, Puliyogare, Puliyodarai, Ambad Baath, Kokum rice, or simply Tamarind rice, is a common and traditional rice preparation in the South Indian states of Andhra Pradesh, Telangana, Tamil Nadu and Karnataka. means 'tangy' or 'sour' in South Indian languages, referring to the characterizing use of kokum or tamarind as one of the main ingredients.
In the Vinony graph
Within Vinony's link graph, pulihora is referenced by 671 other articles, and connects out to cuisine of Odisha, Adhirasam and chutney.
It sits within the topics Andhra cuisine, Indian rice dishes and Tamil cuisine.
Its subject is documented across 8 Wikipedia language editions.
~1 min read
Encyclopedic overview
4 sectionsContents
- History
- Preparation
- See also
- References
Pulihora, also known as Pulisoru, Pulinchoru, Puliyogare, Puliyodarai, Ambad Baath, Kokum rice, or simply Tamarind rice, is a common and traditional rice preparation in the South Indian states of Andhra Pradesh, Telangana, Tamil Nadu and Karnataka. means 'tangy' or 'sour' in South Indian languages, referring to the characterizing use of kokum or tamarind as one of the main ingredients.
==History== According to historian Dr. G. Deivanayagam recipe for Pulihora finds mentioned in the inscription of Thanjavur temple kitchens dating back to 1010 CE.
Excerpted from Wikipedia’s “pulihora” article, available under the CC BY-SA 4.0 licence.