With every year you grow older your memory and recollection of past starts to gradually fade, you try to grab on to fond memories, people and episodes. People like me, try to recall and recreate past through food and recipes. I can proudly say I was born to and raised by foodies, majority of folks in family are creative above average chefs. As a kid I remember my mom would write down recipes of her mom’s in a diary, it’s 15 years later and I take down my mom’s recipes in my diary, Samsung Note. Nothing has changed over the years, except technology.
While we are on the topic of unchanging kitchen world, my grandma-made Puliogare has not changed over the years. And every time I have her Puliogare with Vathal, time stands still. NOT exaggerating. You should try it too. I am letting you in on her secret recipe. You’re welcome!
Puliyodharai (Puli means Tamarind in Tamil), Pulihora, Puliyogare or simply Tamarind Rice is a popular South Indian Rice preparation that’s prepared during special occasions and festive days. It’s commonly offered as a Prasadam in temples (to which I vividly recall running to!). Majority of the Tambrahm households would also pack this up in their Picnic bags as it can hold not getting refrigerated for a day. It’s spicy, tangy and mouth watering delicious.
PS: Best served HOT with crunchy Chips/ Vathal/ Papads. My grand dad would have it with a cup of curd – tastes great!
Today I’m going to just give my recipe instead of notes/tips – do let me know how it came out!
This proportion is for 2 cups of rice
Tips & Notes
– thanks to my Grandma and also my Mom for carrying forward this authentic recipe!