Chintapandu Rava Pulihora – Traditional Andhra Recipe
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Main Course
Cuisine: Indian, South Indian
Servings: 4
Author: Hari Chandana Ponnaluri
Ingredients
1cupRice Rava(see notes)
2cupsWater
Big lemon sized Tamarind ball
3Green chillies,medium sized or as needed
3Dried Red Chillies
1tspMustard Seeds
1tbspChana Dal
1tbspUrad Dal
2tbspPeanuts
½tspTurmeric Powder
⅛tspHing
2Sprigs Curry Leaves
3tbsp + 1 tsp Oil
Salt to taste
Instructions
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!.
Notes
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.