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.
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
- Senagapappu Payasam
- Kova Kajjikayalu
- Gongura Pappu
- Peanut Podi
How to make Aava Pettina Pulihora Recipe below:
Aava Pettina Pulihora
- 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
- 1/2 tsp Powdered Jaggery optional
- 1/2 tsp Turmeric Powder
- 1/8 tsp Hing
- 2 sprigs Curry Leaves
- 3-4 tbsp Oil
- Salt to taste
For the mustard paste
- 2 tsp Mustard Seeds
- 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!