Have You Tried Tamarind Rice Yet?

Rice, India’s staple food is exceptional in its versatility.  Of course there’re the token biryani, pulao and fried rice variants. But, the true diversity of rice shines through in the cuisine of Southern India. Rice is blended with aromatic spices and herbs, along with a variety of other ingredients to make a whole smorgasbord of dishes that cover the whole flavor range from sweet, to salty and sour to hot.

One such specialty rice is puliohara from Andhra Pradesh.  Puliohara, or tamarind rice is a hot and sour rice dish made with tamarind pulp and tomatoes mixed with rice and tempered with mustard seeds, curry leaves and chilies. The taste of puliohara combines the tang of tamarind with fiery chilies, fragrant aroma of curry leaves and topped off with crunchy peanuts.

Another version of puliohara uses lemon juice instead of tamarind to flavor the rice. The lemon version is often referred to as chitrannam in many regions. It has a milder flavor than tamarind rice but is just as delicious. Chitrannam is more salty and less fiery than puliohara. It is served as offerings in temples and is a better option for acquainting the palate with the rich flavors in case you are apprehensive about trying out tamarind rice.

Other variations of the dish include tomato rice or raw mango rice, though they are less common. However, each variant is mouthwateringly tasty and has its own fan following.

Puliohara is also eaten as a part of daily meals, especially at breakfast. It is deceptively easy to make and often homemakers cook puliohara as a means to use up any leftover rice. This simple yet delicious delicacy which is a common feature during festivals and special occasions. Served with a side of buttermilk or yogurt, puliohara is a piquant dish to be relished!