Aava Pettina Pulihora | Andhra Style Tamarind Rice

Aava Pettina Pulihora | Andhra Style Tamarind Rice

Aava Pettina Pulihora, an Andhra style tamarind rice. A mixed rice recipe, made with cooked tamarind sauce and rice.

Course Brunch, Festival, Main Course

Cuisine Asian, Indian, South-Indian

Keyword Andhra pulihora, Andhra style puliyodharai, Easy mixed rice recipe, Lunch box recipe, Pulihora recipe, Puliyodharai recipe, Tamarind rice recipe, Travel food

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 229kcal

Ingredients

2 cups cooked rice
a lemon sized ball of tamarind
½ teaspoon mustard seeds
salt to taste

Tempering

¼ cup sesame oil/gingely oil
½ teaspoon mustard seeds
⅛ teaspoon hing/asafoetida
½ teaspoon turmeric powder
2 tablespoon chana dal
2 tablespoon urad dal
3 tablespoon peanuts
4 nos red chilies broken into two
2 nos green chilies slit lenghtwise
a sprig of curry leaf

Instructions

In a pan, dry roast the mustard seeds given under "Ingredients", powder it in a mortar-pestle. keep it aside until use.
Soak the tamarind in 1 cup of water and keep aside for 15 minutes. After the said time, extract juice from it and keep ready.
In a pan, add oil, splutter mustard seeds, add hing, red chilies and green chilies, followed by chana dal and urad dal, peanuts. Let the dal turn golden.
Pour the tamarind extract on the tempering and let it cook for 8-10 minutes. By the end of 10 minutes it should thicken and become saucy and oil should separate. Take it off the stove.
Spread the cooked rice on a wide plate, Add 4-5 tablespoon of tamarind mix to the rice, mix well.
Add powdered mustard and salt. Mix well. Check the taste and add more paste if needed.
Any remaining paste can be refrigerated. I love my pulihora little more saucy, so added all the paste and enjoyed it with Bittergourd fry for my lunch.

Nutrition