Aava Pulihora - Andhra Mustard Flavoured Tamarind Rice - Andhra Telugu Recipes - Indian Vegetarian Food

Ingredients:

• Rice– 200gms (2—100ml Cups)

• Water – To cook rice (2 3/4Cups with 100ml Cup)

• Tamarind – 50gms

• Bengal Gram – 2tsps

• Black Gram – 2tsps

• Fenugreek Seeds – A Pinch

• Mustard Seeds – 1tsp

• Green Chilies – 6 (Spicy Variety)

• Red Chilies - 2

• Asafoetida – 1/8tsp

• Turmeric Powder – Little Less Than 1/4tsp

• Salt – To Taste (1 3/4tsps)

• Cashew Nut Pieces – 2Tbsps

• Peanuts – 2Tbsps

• Curry Leaves - Few

• Oil – 4Tbsps

For Mustard Seasoning:

• Mustard Seeds – 2tsp

• Red Chilies – 2

• Water – 25ml

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

Preparations:

Take rice in a bowl and add water. Wash the rice well and drain water. Add the measured water to cook the rice. Place this bowl in pressure cooker and cook. After first whistle, cook rice on low flame for 15 minutes. Allow the pressure cooker to cool by itself. Remove the rice bowl from the cooker and spread rice in a plate.

Take tamarind in a microwave safe bowl and add 50ml water. Place this bowl in microwave oven and cook on high power till it reaches a boil (45 seconds). Cool and grind the cooked tamarind with 35ml water to a smooth paste and strain it to remove fiber.

Wash and slit green chilies. Wash curry leaves.

Method:

Take 2tsps mustard seeds and 2 red chilies which have been broken into pieces. Using a mortar and pestle grind the mustard seeds and red chili pieces adding around 25ml water to a smooth paste.

Add tamarind paste, mustard paste and salt to the rice and mix well.

Heat a pan and add oil. When oil is hot add cashew nut pieces and fry till they turn golden in color. Remove the cashew pieces from oil and add to the prepared rice. Add peanuts and fry and add them to the prepared rice.

To the remaining oil add Bengal gram, black gram and fenugreek seeds. Fry till the seeds start changing color. Then add mustard seeds and allow them to splutter. Then add slit green chilies, curry leaves and fry till chilies are fried well. Then switch off the flame and add red chilies and asafetida and turmeric powder. Mix and immediately transfer the seasoning along with oil to the prepared rice. Mix the rice well till it gets the color of turmeric. Transfer to a serving bowl and serve.

Points To Observe:

It is advisable to grind the mustard seeds and red chilies using a mortar and pestle only to get the real flavor of mustard. Grinding in a mixer grinder would give a mild mustard flavor.