Rava Pulihora | how to make rava pulihora | Pindi Pulihora
Rava pulihora, rice rava tempered with crunchy peanuts, spices and sprinkled with lemon juice. Rava pulihora made with tamarind is also tasty.
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.
Notes
Cook rice rava separately until done soft.
Let the rava cooled completely to avoid sticky and plump.
Add lemon juice accordingly and the juice in the fruit.