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

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What is Aavaalu?
Why you should try this Aava Pettina Pulihora
How to make Aava Pettina Pulihora
More Mixed Rice Recipes
What to Serve with Mixed Rice Dishes
Storing & Serving Suggestions
Aava Pettina Pulihora | Andhra Style Tamarind Rice

What is Aavaalu?

Aavalu means mustard seeds in Telegu. Mustard seeds powder, known as "Aavaalu Podi" in Telugu cuisine, is commonly used for tempering vegetables, in pickles, and as a component in spice blends. It adds a nutty flavor and enhances the taste of dishes

There are many methods to add mustard seeds to a dish. Some soak and grind the mustard seeds with rice and chilies, while others soak mustard seeds alone in water, grind and add that paste.

Most simplest of all is to roast the seeds, pound and add it to the dishes. 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, the deliciously spicy mango pickle, then you will love this rice too.

Why you should try this Aava Pettina Pulihora

Andhra style puli sadham recipe is simple and easy, just like a breeze. All you need is to cook tamarind to a saucy consistency mix it with fluffy cooked rice.
Tamarind rice flavors develop well, if you rest the rice for more time. So, i usually make it ahead and let it rest well for at least 4 hours minimum. Recipe can be made ahead. Use it as part of your meal prep plan or party meal.
Can be easily made for a crowd.
The aroma of the tempering itself will make you hungry. Make the tempering at the end and add to the puliyodharai. Keeps it crunchy and interesting.
Pairs pretty well with simple papad or a delish potato fry. You can also add a raita and some crisp and make it a detailed spread.

How to make Aava Pettina Pulihora

Soak tamarind in warm water for 15 minutes and extract juice.
Dry roast mustard seeds in a pan, pound it and keep aside.
Cook rice nice and fluffy and set aside.
In a heavy bottom pan, heat oil, splutter mustard seeds, hing, curry leaves , dals, peanuts and the chilies.
Now add the tamarind extract to this tempering and let it cook to a saucy consistency.
Add this cooked tamarind paste to the rice and mix.
Adjust salt and add the pounded mustard seeds to it. Mix well.
The amount of tamarind paste depends on ones personal taste. We prefer more tamarind sauce in the rice.

I served this delicious spicy puliyodhrai with bittergourd subzi for our lunch. You can also serve it just with appalam/pappadam.

More Mixed Rice Recipes

Mixed rice recipes are very popular in South-Indian homes. They are a blessing during the morning rush. Simple and versatile too. Mixed rice can be any dry spice powder, saucy condiment, veggies gravy mixed with fluffy cooked rice.

Amma makes a finger licking good Araiacha Puli saadham, almost similar to our traditional puliyodharai but also a shortcut. My all time favorite is Coconut Rice and Lemon Rice . Nothing beats the classics, don't you all agree.

Kids love this simple tomato rice and this mint coriander pulao, most requested recipe for the lunch box too. I sometimes add colorful bell peppers to tomato base and make colorful capsicum rice.

I even make fried bhindi rice, such a lip smacking lunch combo with some yam fry or sweet potato fry.

If you love podi sadam, rice mixed with spicy dry powders, then you will definitely love this coriander seeds | dhaniya podi saadham , peanut-sesame seeds rice and this colorful curry leaves rice made with fresh curry leaves.

What to Serve with Mixed Rice Dishes

Usually for Kanu Pongal festival, we make an array of mixed rice dishes. We pair these rice dishes with Aviyal, a heavenly medley of veggies cooked with coconut and chilies paste and topped with little curd. Some add curd, some miss the curd, depends on the cuisine they follow. I do add curd to my aviyal.

If you are not a big fan of aviyal, you can pair them with morkuzhambu. Kids at home love a okra fry | vendaikkai fry or some crispy fried poha balls. Happy kids, happy mommy!!

Storing & Serving Suggestions

Leftover tamarind paste can be stored in an airtight container in the fridge for later use. This tangy paste is a lifesaver on lazy days—simply cook fluffy rice, mix in the paste, and enjoy with some papad.
This almost instant puli saadham makes a wonderful lunch box recipe.
Pulihora is an excellent travel food that remains fresh for 2-3 days when packed in banana leaves, making it our go-to choice for long train journeys..
This flavorful Andhra-style puliyodharai is a popular mixed rice dish enjoyed during festivals, as it is prepared without onion or garlic.
This delicious tamarind rice is part of Pongal Festival menu.

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