Avakaya Pulihora: A Tangy Twist to Traditional Tamarind Rice

Avakaya Pulihora is a flavorful fusion of two iconic dishes from Andhra cuisine — Avakaya (spicy raw mango pickle) and Pulihora (tamarind rice). This spicy, tangy, and aromatic rice dish brings together the pungency of avakaya and the comforting taste of tempered rice, making it a popular choice during festivals, road trips, and weekend meals.
If you're looking to elevate your regular pulihora or simply have leftover avakaya pickle at home, this recipe is your go-to option.
Ingredients
For the Rice:
●    1½ cups of rice (preferably sona masoori or any medium-grain rice)

●    1 tsp oil

●    Salt to taste

For the Tempering:
●    2 tbsp oil (preferably gingelly or any neutral oil)

●    1 tsp mustard seeds

●    1 tsp urad dal

●    1 tsp chana dal

●    1–2 dried red chilies

●    1 sprig of curry leaves

●    ¼ tsp turmeric powder

●    2–3 green chilies (slit)

●    A pinch of asafoetida (hing)

●    1 tbsp peanuts or cashews (optional)

For the Flavor:
●    2–3 tbsp avakaya pickle (adjust to your spice preference)

Method
1. Cook the Rice:
 Wash and cook the rice with slightly less water than usual so it remains fluffy and non-sticky. Once done, spread it out on a wide plate, drizzle 1 tsp oil, and allow it to cool. This prevents clumping and helps the flavors coat each grain evenly.
2. Prepare the Tempering:
 Heat oil in a pan. Add mustard seeds and let them splutter. Add urad dal, chana dal, peanuts (or cashews), and sauté till golden brown. Toss in red chilies, green chilies, curry leaves, turmeric powder, and asafoetida. Cook this tempering on medium flame until aromatic.
3. Add the Avakaya:
 Lower the flame and add 2–3 tbsp of avakaya pickle (along with some mustard oil from the pickle for enhanced flavor). Mix well and sauté for a minute. Ensure the pickle doesn’t burn — cook just until it blends with the tempering.
4. Mix with Rice:
 Gently fold the tempered avakaya mixture into the cooled rice. Add salt if needed — avakaya itself is salty, so taste before adjusting.
5. Resting Time:
 Let the pulihora rest for 15–20 minutes before serving. This helps the flavors seep into the rice completely.
Serving Suggestions
Serve Avakaya Pulihora with papad, curd, or a simple vegetable fry. It travels well and tastes even better the next day, making it a perfect option for lunchboxes and journeys.
Tips for Best Taste:
●    Use homemade or authentic Andhra-style avakaya for maximum flavor.

●    Balance the spice by adding a little more oil or mixing in a teaspoon of grated coconut if the dish turns out too hot.

●    Fresh curry leaves and green chilies enhance the aroma and depth of flavor.

Avakaya Pulihora is more than just a dish — it’s a celebration of Andhra culinary heritage, bringing spice, tang, and comfort in every bite. Give this twist a try, and you may never go back to plain pulihora again.

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