Rava Pulihora Recipe | Pindi Pulihora
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.
Servings: 2 to 3
Ingredients
- 1 Cup Rice Rava broken rice (biyyam rava)
- 11/2 Cups Water
- 1 teaspoon Oil
- Salt to taste
- 1-2 Lemons squeeze juice
- 1/4 teaspoon Turmeric Powder
For Tempering:
- 2 Tablespoons Oil divided
- 1/2 teaspoon Mustard seeds
- 1 Tablespoon Chana dal
- 1 Tablespoon Urad dal
- 2 Tablespoons Peanuts
- Cashews as you wish
- 2 Dry Red Chillies
- A pinch of Asafoetida or Hing
- 3-4 Green chilies slit
- 1 teaspoon minced 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.