Home » Festival Recipes » Rava Pulihora Recipe – Pindi Pulihora with Tamarind – Step by Step Recipe – Traditional Ugadi Festival Recipes
Last Updated: | First Published on: by Hari Chandana Ponnaluri
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If you are looking for more festive food recipes then do check Saggubiyyam Payasam, Semiya Payasam, Pesara Garelu, Rava Appalu, Aava pettina Daddojanam, Nimmakaya Pulihora, Panchamrutham, Rava Payasam, Milk Rava Kesari, Moong Dal Sundal and Miriyam Pulihora.
Chintapandu Rava Pulihora – Traditional Andhra Recipe
Hari Chandana Ponnaluri
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Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Servings 4
Ingredients
- 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
- ½ tsp Turmeric Powder
- ⅛ tsp Hing
- 2 Sprigs Curry Leaves
- 3 tbsp + 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.
Nutrition values are estimates only.
Tried this recipe?Mention @iamharichandana or tag #blendwithspices!
~ Rice Rava ~ |
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.
You might also love to check these recipes:
- Ugadi Pachadi
- Raw Mango Pulihora
- Pulihora
- Paramannam
- Kova Kobbari Kajjikayalu
- Sweet Potato Bajji
- Mamidikaya Pulusu
- Beerakaya Bajji
- Palakura Kandi Pachadi
- Bottle Gourd Chutney
Reader Interactions
Comments
Priya Suresh says
Very interesting and quite a different pulihora..
Reply
Sathya Priya says
wow very nice twist to normal puliohara …looks very nice
Reply
Suja Manoj says
Tangy and yummy,love the clicks.
Reply
nandoos Kitchen says
pulihora looks very tasty and tempting clicks.
Reply
Ranjani Raj says
Useful and absolute different recipe. Nice click as always..
Reply
Kaveri Venkatesh says
Looks so nice and very well presented and beautiful click
Reply
Parv says
Very nice and interesting recipe thanks a lot .
Reply
Hari Chandana Ponnaluri says
Thank you very much! 🙂
Reply