Prep time: 20 min Cooking time: 20 min Makes: 8-10 servings
Puliyodarai / Puliyogare / Pulihora / Chitrannam / Puli saadham / Tamarind rice... Call it by whatever name you want. This spicy-tangy rice dish is something that every South Indian household swears by :) The long-shelf-life, ready-to-mix paste makes it ideal for packing for long travel, picnics, weekday lunchbox, hostel-life staples, bachelor cooking, etc. And like the many names it has, there are a multitude of variations too :) Every household in the South has its own version of making this lip-smacking dish. But the most popular version is the 'prasaadam' we get in our Perumal (Vishnu) temples.. I am a die-hard fan of this puliyodharai and was extremely delighted when I came to know that my mother-in-law had a key to its secret recipe :)
Puliyodarai / Puliyogare / Pulihora / Chitrannam / Puli saadham / Tamarind rice... Call it by whatever name you want. This spicy-tangy rice dish is something that every South Indian household swears by :) The long-shelf-life, ready-to-mix paste makes it ideal for packing for long travel, picnics, weekday lunchbox, hostel-life staples, bachelor cooking, etc. And like the many names it has, there are a multitude of variations too :) Every household in the South has its own version of making this lip-smacking dish. But the most popular version is the 'prasaadam' we get in our Perumal (Vishnu) temples.. I am a die-hard fan of this puliyodharai and was extremely delighted when I came to know that my mother-in-law had a key to its secret recipe :)
