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    Home » Festival Recipes » Aava Pettina Pulihora Recipe – Andhra Mustard Flavored Tamarind Rice

    Last Updated: July 17, 2020 | First Published on: December 31, 2013 by Hari Chandana Ponnaluri

    Aava Pettina Pulihora Recipe – Andhra Mustard Flavored Tamarind Rice

    380 shares
    Jump to Recipe - Print Recipe

    Aava Pulihora Recipe – Classic Andhra dish made with rice, tamarind, mustard, chillies and curry leaves.

    What is Aava Pettina Pulihora?

    Aava pulihora is nothing but tamarind rice flavored with mustard paste. It is a variation of classic and traditional Andhra “pulihora (tamarind rice)”.

    The basic Pulihora is a tangy and savory rice dish typically made with rice, tamarind, chillies, curry leaves and asafoetida. To this basic tamarind rice, we add a freshly ground mustard paste to make the flavorful “aava pettina pulihora”.

    We often make it during festivals such as Navaratri, Sankranti, Varalakshmi Vratham, Ganesh Chaturthi and Ugadi.

    How long can I store it for?

    It keeps well for 2 days at room temperature.

    Serving suggestions:

    It can be served as a main course along with some yogurt.

    Tips to make the best Aava Pulihora:

    • To separate the rice grains, spread on a wide plate and let it cool completely.
    • Do not make the mustard paste in advance.
    • Combine the prepared pulihora and mustard paste after it cools down completely to avoid bitterness.
    • Do not skip adding hing/asafoetida, it gives the authentic flavor to the dish.

    Few more Andhra recipe you will love:

    • Pala Munjalu
    • Pepper Tamarind Rice
    • Bellam Pongali
    • Sunnundalu
    • Senagapappu Payasam
    • Panchamrutham
    • Kova Kajjikayalu
    • Gongura Pappu
    • Peanut Podi

    How to make Aava Pettina Pulihora Recipe below:

    Aava Pettina Pulihora

    Hari Chandana Ponnaluri
    A traditional Andhra style tamarind rice flavored with mustard.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Andhra, Indian
    Servings 4
    Calories 340 kcal

    Ingredients
      

    • 1 cup Raw Rice
    • 2 cups water
    • Big lemon sized ball Tamarind
    • 2-3 Green Chillies
    • 4 Dried Red Chillies
    • 1 tsp Mustard Seeds
    • 1 tbsp Chana Dal
    • 1 tbsp Urad Dal
    • 3 tbsp Peanuts
    • ½ tsp Powdered Jaggery optional
    • ½ tsp Turmeric Powder
    • ⅛ tsp Hing
    • 2 sprigs Curry Leaves
    • 3-4 tbsp Oil
    • Salt to taste

    For the mustard paste

    • 2 tsp Mustard Seeds
    Prevent your screen from going dark

    Instructions
     

    • Pressure cook the rinsed rice with 2 cups of water for 3 whistles.
    • Soak the tamarind in water for 10 – 15 minutes and squeeze the extract out of it. Keep it aside.
    • Spread the cooked rice on a wide plate and let it cool completely.
    • Heat oil in a pan. Add the mustard seeds, chana dal, urad dal and peanuts. Fry them until golden brown color.
    • Add the slit green chillies, red chillies, curry leaves and hing and fry for a few seconds.
    • Add the tamarind extract, jaggery and turmeric powder to it and mix well.
    • Cook the mixture until the oil gets separates. Turn off the flame.
    • Add this cooked mixture and salt to the rice and combine everything.
    • Soak the mustard seeds in little water for 10 minutes.
    • Grind the soaked mustard seeds to a paste using mortar and pestle.
    • Don’t make this mustard paste in advance.
    • Add this paste to the prepared rice mixture and combine well.
    • Serve and enjoy!

    Notes

    Do not make the mustard paste in advance.

    Nutrition

    Calories: 340kcalCarbohydrates: 44gProtein: 7gFat: 15gSaturated Fat: 2gSodium: 86mgPotassium: 129mgFiber: 3gSugar: 2gVitamin A: 132IUVitamin C: 3mgCalcium: 27mgIron: 1mg

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!

     

    380 shares

    Filed Under: Festival Recipes, Prasadam Recipes Tagged With: pulihora, rice

    Reader Interactions

    Comments

    1. Sayantani says

      December 31, 2013 at 6:57 pm

      love this rice dish and your clicks are so pretty.
      hope you have a great 2014.

      Reply
    2. Chaitra Dev says

      January 01, 2014 at 12:34 am

      Happy New Year Hari…sankranthiki ava pettina pulihora kanna perfect recipe vundadu…..great pics as always

      Reply
    3. Sireesha Puppala says

      January 01, 2014 at 1:36 am

      Naaaakuuu puli hora ante chala istam..clicks superb unai chandana

      Reply
    4. Eliza Lincy says

      January 01, 2014 at 8:31 am

      You have given the traditional recipe a twist. Well done. Nice Photography too.

      Reply
    5. Uma Ramanujam says

      January 02, 2014 at 9:41 am

      I always admire your click. Simple yet elegant. Happy New Year Harichandana..

      Reply

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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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