Chintapandu Rava Pulihora – Traditional Andhra Recipe
Indian, South Indian
Hari Chandana Ponnaluri
Big lemon sized Tamarind ball
medium sized or as needed
Dried Red Chillies
Sprigs Curry Leaves
tbsp + 1 tsp
Salt to taste
Soak the tamarind in water for sometime. Squeeze the extract out of it and set aside.
Bring 2 cups to a rolling boil in a heavy bottomed vessel.
Add a teaspoon of oil to it.
Reduce the flame to low and add rice rava to it.
Cover the vessel with a lid and let it cook on a low flame until done.
Keep on stirring occasionally.
Turn off the flame and let it sit for a couple of minutes.
Spread the cooked rice rava on a wide plate and let it cool completely.
Heat oil in a pan.
Add the mustard seeds, chana dal, urad dal and peanuts and let them splutter.
Fry them until golden brown color.
Add the slit green chillies, red chillies, curry leaves and hing and fry for a few seconds.
Then add the tamarind extract and turmeric to it.
Cook the mixture until oil gets separates. Turn off the heat.
Combine the cooked rice rava, salt and cooked tamarind mixture well.
To prepare rice rava, wash and soak the raw rice for 15 minutes. Drain it completely and spread on a paper or cloth to dry them completely. Coarsely grind the rice in a mixer and then sieve it.