Member-only story
Tryst with Puliyogare
(And the Feminists of my family)
It was the city Airport, my 5th-grade picnic spot.
On the terrace, I remember untieing threads on my food pack, wrapped in at least two layers of crinkling newspaper, and unfolding a large banana leaf.
It was Puliyogare.
This bright, golden yellow rice caught the attention of a friend next to me, so I split some with her. Our paths crossed years later, and her strong taste palette recalled the ‘unforgettable’ Puliyogare.
You see, it is Mom’s signature recipe that has been passed down through generations. But I think it’s her genius to pair it with homemade lentil vada or fried potatoes, alongside sweet payasam (kheer).
For those unfamiliar, puliyogare is a traditional one-pot South Indian dish where plain white rice is mixed with a tamarind paste, infusing the grains with spicy, tangy, and nutty flavors.
It is a versatile food, suited for many occasions.
You can find it in most South Indian temples as prasad in a small, leaf bowl called ‘thonnai’, and that’s how most of us were formally introduced to it.
It’s also a long-distance travel food that remains unspoiled for a long time.
