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Aava Pettina Pulihora
A traditional Andhra style tamarind rice flavored with mustard.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
Andhra, Indian
Keyword:
andhra recipes, Indian rice recipes, pulihora recipes, traditional food for festivals
Servings:
4
Calories:
340
kcal
Author:
Hari Chandana Ponnaluri
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
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:
340
kcal
|
Carbohydrates:
44
g
|
Protein:
7
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Sodium:
86
mg
|
Potassium:
129
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
132
IU
|
Vitamin C:
3
mg
|
Calcium:
27
mg
|
Iron:
1
mg