Pulihora, Chitrannam or Tamarind Rice.. all refer to the same dish, a rice delicacy prepared using tamarind. This is the one dish which is prepared on any festival. It doesnt need a special intro to many South Indians esp., to those from Andra, Karnataka and TamilNadu; though the name and the taste differs slightly from state to state. To Kannadians it is Puliyogare and to Tamilians it is Puliyodharai. It is even served as prasadam in many temples.


It was so often made during festivals or during outings that my father sometimes used to make fun saying that it is a default menu in our households; for festivals it is pulihora and payasam, and for outings it is pulihora and perugannam(daddojanam).

This is the recipe from my mom, and never goes wrong.

Rice: 2 cups (uncooked)
Chana Dal: 1/4th cup
Tamarind paste: 2 Tbsp
Green Chillies: 8 (adjust acc. to your taste buds)
Curry Leaves: 2 stalks
Ground Nuts/Cashew Nuts: 1/2 cup
Dry Red Chilles: 5
Hing/Asafoetida: a pinch
Mustard Seeds: 1 tsp
Cumin Seeds: 1tsp
Urad Dal: 2 tsp
Haldi: 1/4 tsp
Oil: 4 Tbsp

How I did it:

  1. Boil Rice, along with Chana dal, adding little salt and oil. Keep aside for further use.
  2. Heat oil in a kadai and add red chilles, urad dal, cashews/groundnuts, mustard seeds and cumin seeds.
  3. Fry on medium heat till seeds splutter.
  4. Add haldi, hing, green chilles, curry leaves. Fry for few more mins.
  5. Add the tamarind paste, and salt. Let is cook for 5 mins.
  6. Take out from heat and mix it with the cooked rice.
  7. Adjust salt, and serve.

And the Verdict:
Delicious. And perfect for any occasion. This was my favorite from my childhood and still remains the favorite.
It can also be prepared using Lemon or Raw Mango, instead of Tamarind. It depends on an individuals taste buds, as how they like it.
It is a traditional Andra recipe, and a must try for everyone!

Food Event:
This is my entry for the RCI – Karnataka event being hosted by Asha of Foodie’s Hope.


22 thoughts on “Pulihora/Puliyogare/Puliyodharai – Tamarind Rice”

  1. This looks very different from the Iyengar Puliyogre that I make at home which is usually dark brown in colour. But the taste of Pulihora given as prasadam at temples in Hyderabad still lingers in my memory. Am going to give it a try!

  2. I’ve been seeing so many puliyogare recipes lately, and I still have my readymade powder… Have to try this one soon… Love your pic, its got a lot of nuts, just the way I like it… 🙂

  3. I tried this a couple of days ago. It was fabulous. Hubby and I both clean finished the dish. It’s commonly made in my in-laws’ home, but was never made in my mum’s house.

    It’s a fairly simple dish, and yet it’s very very tasty.

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