Rava pulihora or pindi pulihora is a special recipe from Andhra cuisine. It is almost like that of lemon rice but prepared with rice rava instead of rice. We make rava pulihora using tamarind juice too.
Rava pulihora, rice rava tempered with crunchy peanuts, spices and sprinkled with lemon juice. Rava pulihora made with tamarind is also tasty. It is very popular and easy to make. I already posted one rice rava pulihora made using tamarind juice. While making rava pulihora we have to cook rice rava, but while cooking it we need to be very careful. Sometimes it may turn out to be sticky and plump. We can use store bought or home made rice rava. Homemade rava takes more water than the store bought one. This time I am using home made rava so added more water, but if you use store bought rava use 1 cup lesser water as mentioned in the recipe. Cook the rice rava well in advance and allow it to cool completely before adding tadka to it.
About ingredients:
- Rice rava: Rava is made with rice. Soak rice for half an hour, drain it. Let it dry completely and grind it to coarsely.
- Tempering: Tempering is made exactly like that of pulihora.
- Spices: Chopped ginger, chillis gives spice to the dish.
- Lemon Juice: Instead of tamarind juice we use lemon juice, this would also gives a sour taste to the dish.
- Salt and Turmeric Powder: Add them in the tadka/tempering itself to get the color and taste.
- Asafoetida/Hing: The most important ingredient which gives a a nice aromatic taste to it.
Serving suggestions:
Serve rava pulihora with a simple curd or pachi pulusu. Generally pindi pulihora is prepared during ganesh chathurthi or devi navaratri days. Pachi pulusu can be made without onion also for festival days.
Now let use delve into the recipe. Simply follow the steps given below and you will end up with a tasty pindi pulihora.
Rava Pulihora | how to make rava pulihora | Pindi Pulihora
Ingredients
- 2 1/2 cup Rice Rava
- 5 cups water
- Salt to Taste
- 1 tsp Turmeric Powder
- 2 or 3 tbsp Oil
- 1 tsp Asafoetida
- 1 tbsp Peanuts
- 1 tbsp Chana Dal
- 1 tbsp Urad Dal
- 1/2 tbsp Mustard Seeds
- 1/2 tbsp Cumin Seeds
- 3 or 4 Red Chillis
- 4 to 5 Green Chillis
- 3" inches Long Ginger
- 5 to 7 Curry Leaves
- 4 to 5 Lemons
Instructions
- Slit green chillis and chop ginger.
- Boil 5 cups of water and add 1 tsp oil.
- When water starts boiling add rice rava. Mix it well and cover.
- Cover and cook for 3 to 5 minutes or till the rava becomes soft.
- Once the rice rava cooks completely, transfer it to another wide bowl to cool.
- Add a little salt and oil to dry the rava faste.
- Allow the cooked rice rava to cool completely.
- Heat oil in a thick bottomed kadai.
- Add peanuts and fry them till they turn golden brown.
- Add chana dal and urad dal. Fry them till they turn golden yellow.
- Add red cillis and saute them. Add mustard seeds and cumin seeds.
- When they start spluttering add chopped ginger.
- Add slit green chillis and curry leaves.
- Add asafoetida and saute them well.
- Add this tadka to the above cooked rice rava. Mix gently tadka and rice rava.
- Prefer to mix it with hands so that there won’t be any lumps leftover.
- Squeeze lemon juice to the rice rava. Add lemon juice depending on the juice in lemons.
- I have to add 8 lemons as the juice is very less.
- Mix it well and check the taste for sourness, if required add some more lemon juice.
- Offer rice rava to lord Ganesha and serve rava pulihora hot or cool.
