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.
– 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
– 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 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.