Rava Pulihora recipe, a zesty one pot South India dish pepared with broken rice (rice rava), infused with a good dose of lemon & tempered with crunchy nuts.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Rice Dish
Cuisine: Indian (South Indian)
Servings: 2to 3
Author: Padma Veeranki
Ingredients
1CupRice Ravabroken rice (biyyam rava)
11/2CupsWater
1teaspoonOil
Salt to taste
1-2Lemonssqueeze juice
1/4teaspoonTurmeric Powder
For Tempering:
2TablespoonsOildivided
1/2teaspoonMustard seeds
1TablespoonChana dal
1TablespoonUrad dal
2TablespoonsPeanuts
Cashews as you wish
2Dry Red Chillies
A pinch of Asafoetida or Hing
3-4Green chiliesslit
1teaspoonminced Ginger
Few Curry Leaves
Instructions
If Rice Rava is not available as instant: Soak rice 1-2 hours, drain and grind coarsely. Sieve to remove any flour and use the rava.
Cook rice rava in water (1:3 ratio) with a teaspoon of oil and set aside to cool down.
Add 1 tablespoon Oil, salt, turmeric powder and lemon juice and mix well.
Tempering & Mixing:
Heat 2-3 tablespoons of oil in pan over medium heat and add mustard seeds.
Once the mustard seeds crackle, add dry red chilies, urad dal and channa dal.
Now, add in peanuts and cashews.
Once the nuts start to turn slightly brown, add green chillies and minced ginger.
Fry for about a minute and then add curry leaves and asafoetida.
Transfer the tempering to the prepared rice rava mixture, stir well and adjust salt.