Sri Kumar GurukkalSivachariyar · SaivaPriest.com

Rice & pongal

Puliyodarai / Pulihora

Also called Puliyodarai; Puliyogare; Pulihora; Puli Okarai; Tintrinirasannam.

Daily naivedyamOfficially documented

The iconic South Indian tamarind rice prasadam, known by different regional names.

What goes into it

  • Rice

  • tamarind

  • seasoning

Temple variants may include sesame, peanuts or pulses.

How it is made

Cooked rice mixed with a concentrated tamarind seasoning and tempered spices.

Exact temple kitchen formulae — the dittam — are not reproduced here unless the temple has published them. What is described is the culinary family, not a temple’s working recipe.

Where it is offered

Daily

Sri Venkateswara Swamy TempleTirumala / Tirupati, Andhra Pradesh · After First Bell; lunch · Breakfast and Raja Bhogam · Part of TTD-described daily naivedyam cycle.
Daily
Sri Padmavathi Ammavari TempleTiruchanoor / Tirupati, Andhra Pradesh · Multiple bells · Daily; Tiruppavada; Friday · TTD publicly documents this item in the Padmavathi temple ritual menu.
Daily

Other documented occasions

Sri Sita Ramachandra Swamy TempleBhadrachalam, Telangana · Captured in prior research; confirm current availability before publishing.
Reported current
Not temple-confirmed
1 of these records is not yet temple-confirmed. The research that produced this reference flagged them for direct confirmation with the temple, and they are shown here with that flag rather than removed. Treat them as reported, not established.

History and evidence

It appears in the historical and inscriptional record under the name Puli Okarai; Tintrinirasannam.

Earliest documentation: Vijayanagara period and current.

Dietary note

Recorded as Yes in the tradition described. Commonly present: Peanut/sesame possible depending on temple.

This is informational, never a guarantee. Temple kitchens change formulations, use shared equipment and follow their own Āgamic rules. If an allergy matters to you, ask the temple directly.

Source

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