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Chintapandu Rava Pulihora – Traditional Andhra Recipe

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Indian, South Indian
Servings: 4
Author: Hari Chandana Ponnaluri


  • 1 cup Rice Rava (see notes)
  • 2 cups Water
  • Big lemon sized Tamarind ball
  • 3 Green chillies, medium sized or as needed
  • 3 Dried Red Chillies
  • 1 tsp Mustard Seeds
  • 1 tbsp Chana Dal
  • 1 tbsp Urad Dal
  • 2 tbsp Peanuts
  • 1/2 tsp Turmeric Powder
  • 1/8 tsp Hing
  • 2 Sprigs Curry Leaves
  • 3 tbsp + 1 tsp Oil
  • 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.
  • Serve!.


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.