Aava Pettina Pulihora/Andhra Style Pulihora/Puliyodharai – Andhra special Pulihora

Festive dishes is the theme for this week, and i planned to do a Andhra Special dish for Makar Sankranthi. Original plan was to do Poornam Boorelu. But then i didn’t have enough jaggery to proceed with that dish. So, last minute plan change and i made this Pulihora. Aava Pettina Pulihora, Aavalu means mustard seeds in telegu,mustard seeds are roasted, pounded and added to the pulihora. It renders a unique flavor to the dish. Some might not prefer the flavor of mustard in the rice, but it is highly recommended. If you love aavakkai, then you will love this rice too!!! 
If you have cooked rice ready then, this recipe is just a breeze. All you need is to cook the tamarind to a saucy consistency with some delicious tempering. The aroma of the tempering itself will make you hungry. I made this for my lunch today and kept a portion for my hubby and kid. Both loved it to the core. The flavors develop well, if you rest the rice for an hour or two. With that unique mustard flavor and yumm tempering, this is going to be repeated recipe at home now.

Source here and here
2 cups of cooked rice
a small lemon sized tamarind
1/2 tsp mustard seeds
Salt to taste

1/4 cup of sesame oil/gingely oil
1/2 tsp mustard seeds
2 pinches of hing
2 pinches of turmeric powder
2 tbsp chana dal
2 tbsp urad dal
3-4 tbsp of peanuts
4 red chilies, broken into two
2 nos green chilies, slit lengthwise
a sprig of curry leaf
  • 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 tbsp of tamarind mix to the rice, along with 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.