RAVA PULIHORA

Rava Pulihora

What I enjoy most about this recipe is the tempering with spices and curry leaves filling the home with a warming aroma. Comes together in a snap and flavor-wise is tremendously good!

Rava Pulihora Recipe

Prep & Cooking: 30-35 mts

Serves 4-5 persons

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Ingredients:
2 cups raw rice rava (cook and spread to cool)
salt to taste
juice of 2 large lemons
1/2 tsp turmeric/haldi/pasupu
For tempering/tadka/poppu:
1 1/2 tbsps oil
3/4 tsp mustard seeds
3/4 tsp cumin seeds
3-4 medium dry red chillis
1 tbsp channa dal/split bengal gram/senaga pappu
1 tbsp urad dal/minappapu/split black gram
4 green chillis slit length wise
1 1/4 tsps finely minced ginger
1/4 tsp hing/asafoetida/inguva
15-20 fresh curry leaves
1/4 tsp grated jaggery or brown sugar
2 fistfuls roasted peanuts

1 Take a vessel, add 3 1/4 cups of water, 1/2 tsp salt, 1/4 tsp turmeric pwd and bring to a boil. Add rice rava and combine. Place lid, reduce flame and cook till soft. Turn off heat. Once cool, spread out the cooked rice rava on a wide plate.
2 While the rice rava is cooking, squeeze out juice from the lemons, add 1/2 tsp salt and combine. Keep aside.
3 Heat oil in a heavy bottomed vessel, add the mustard seeds and let them splutter. Add dry red chillis, cumin seeds, channa dal, urad dal and fry for a mt till the dals turn red. Next add the slit green chillis, ginger, asafoetida, curry leaves and 1/4 tsp turmeric pwd and fry for 15 secs. Add the jaggery, cook for 15-20 secs and turn off heat.
3 Add the seasoning and lemon juice to the cooked rice rava and combine well such that its spread all over to the rice rava. Adjust salt and add more lemon juice if required. Finally add the roasted peanuts and combine. Let it sit for at least 1-2 hrs for the flavors to set in.
4 Serve with appadam/chips and curd.

Note:

Pulihora tastes best after sitting for a couple of hours from the time of preparation. You can make this recipe using vermicelli instead of rice or broken rice.