Aava Pettina Pulihora Recipe – Andhra Mustard Flavored Tamarind Rice

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:

Print Recipe

Aava Pettina Pulihora

A traditional Andhra style tamarind rice flavored with mustard.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: Andhra, Indian

Keyword: andhra recipes, Indian rice recipes, pulihora recipes, traditional food for festivals

Servings: 4

Calories: 340kcal

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
• 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

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: 340kcal | Carbohydrates: 44g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Sodium: 86mg | Potassium: 129mg | Fiber: 3g | Sugar: 2g | Vitamin A: 132IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg