A quintessentially Hyderabadi dessert called Khubani ka Meetha Recipe. The beautiful colour and flavours makes this dessert irresistible. The apt Urdu word is “Shahi”or Royal!

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A quintessentially Hyderabadi dessert called Khubani ka Meetha Recipe. The beautiful colour and flavours makes this dessert irresistible. The apt Urdu word is “Shahi”or Royal!
by [Archana Potdar] · This post may contain affiliate links · 6 Comments
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Puliyodharai or Puliyogare is easy to make and has for ages served as travel food. The Puliyogare powder can be prepared ahead and stored. You can also prepare the concentrate and store it. A well-prepared concentrate like a pickle when stored under oil does not spoil.
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Life in the hostel was great but as always food sucked. Back then we had no swiggy, takeaways or even restaurants close by. So there was no such thing as being bored to eat the same food. We depended on our family to send us goodies.
So every time I came home I asked for 2 things pickle and Puliyogare concentrate masala. The glass bottle of ½ kg old Bournvita jar was wrapped in the oldest possible clothes and wrapped milk bags. The first thing that got packed with clothes stuffed around it to prevent breakage. No, we did not have bubble wrap or even plastic bags were the milk bags.
In the hostel room, the jars were installed on the shelf meant for eatables. But first, we drooled over the colour and the aroma of the stuff in the bottles. Meals were again fun!
My version of Pulihora:
This recipe I had posted on 11th Feb 2016. I have lost the recipe card and the images of those days. But since my family kept asking for "what Amma made recipe"I am redoing this post.
Pulihora also called Pulinchuru, Kokum rice has many variations. The other variation I am adding so you can pick and choose what you prefer.
Ingredients for Puliyodharai:
These are ingredients for making Tamarind Rice. For measures please check the recipe card below.
For the rice:
For the masala powder:
For the tempering:
For mixing the rice:
Substitutes and alternatives:
These are the steps for making the Pulihora the details re in teh recipe card.
How to Store the Tamarind Rice:
How do I use readymade Puliogare Spice Powder?
If you purchase the ready spice mix all you need to do is make the tamarind concentrate. This means tempering in oil with mustard, red chillies, curry leaves, asafoetida, turmeric and roasted peanuts. Add tamarind pulp add the spice mix and cook till the oil comes out. Cool and add to your rice. But in general, follow the package instructions.
How do I use readymade Puliogare Paste?
Cook rice if using an open pan then the rice and water ratio is generally 1:2. If using the pressure cooker it is 1:1.5. Let the rice cool then add the readymade Puliogare Paste and mix well but gently. Enjoy!
Why so you say add the Tamarind Concentrate to the rice and not vice versa?
Adding the Puliogare Tamarind Concentrate to rice allows you the control the amount added to the rice. You know the amount of rice you will eatso add as much as you need.
Shopping needs:
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Bengal gram lentil
Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.
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Kalyani says
You got me both nostalgic with the milk bags and bournvita / Horlicks glass jars.. life was truly fun then.. puliogare making me drooling now Archana.. time to make a batch of pulikachal over the weekend (And hubby will be a very happy man for that :-))
ArchanaPotdar says
😀 yes, those were the days! Make some piliachal and send over I will be a very happy woman.
Mayuri Patel says
Puliyodharai is one rice dish that I have not tasted as yet. I am so tempted to try out your recipe as I love tamarind. With that homemade spice powder, I'm sure it must be so flavorful.
ArchanaPotdar says
Make and call me Mayuri! I will come running. Better still wish I could make it and send it across.
Preethiprasad says
Puliyodharai is one of my hot favourite dish. A lot of memories associated with this dish. My son used to visit the temple to have the prashad when he was very young. I always have the paste handy at home. You are tempting me to make it soon.
ArchanaPotdar says
Thanks, Preethi.