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.
Servings 4
Calories
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.