Rawa Pulihora - Breakfast - Andhra Telugu Recipes - Indian Vegetarian Food
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Recipe Text
Ingredients:
Rice Rawa – 75gms
Water – 150gms
Bengal Gram – 1 1/2tsps
Black Gram – 1tsp
Fenugreek Seeds – 4 Seeds
Mustard Seeds – 3/4tsp
Red Chilies – 2
Green Chilies – 2
Curry Leaves – Few
Cashew Nuts – 1Tbsp
Asafoetida – 1/8tsp
Lemon Juice – 1 1/2tbsp
Turmeric Powder – 1/8tsp
Salt to Taste
Oil – 5tsps
(Online Conversion utility to convert Gms to Cups & Temperatures etc)
Preparations:
Take rice rawa in a bowl and wash it. Add water to the washed rice rawa. Place this bowl of rawa in a pressure cooker and cook. When pressure builds up in the pressure cooker, lower the flame and cook for 10 minutes. Remove the bowl when the cooker has cooled off. Spread the cooked rawa with a fork in a plate and allow it to cool.
Wash and slit green chilies. Break red chilies into pieces. Chop the curry leaves finely. Break cashew nuts into small bits and keep them aside.
Method:
Heat a pan and add oil to it. When oil is hot add the cashew nut pieces and fry till golden brown in color. Remove the fried cashew nut pieces into a plate. To the remaining oil add fenugreek seeds, Bengal gram and black gram. Fry till the seeds start changing color. Then add mustard seeds and fry till they crackle. Now add the slit green chilies, broken red chili pieces and chopped curry leaves. Fry well and switch off the flame. Add the fried cashew nut pieces, turmeric powder and salt. Mix well. Add the cooked rice rawa and mix well. Finally add the lemon juice and mix well. Transfer the Rawa Pulihora to a serving bowl. Serve after one hour for best results.
Enjoy !!!!!!!!!!!!!!
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Viji said...
hi,
gayatri garu,
I really liked your recipes.your
narration is so motivating.
thank you
June 13, 2009 10:46 AM
Anonymous said...
We call it pindi pulihaara. We used o eat this dish until we were in our teens. My mother used to make this. I cant remember why we stopped making it. Also when we used to make we never added fenugreek in our pulihaara. The rule in our house was, and even in my cooking, is that fenugreek should always go with something that is naturally sour. Rest of the dishes had to contend with only the pappu popu.
June 13, 2009 4:35 AM
Anonymous said...
In addition to the above its anyway a nice site with a lot of dishes. There are lot of variations. I am a single man in my late 30's and cooking is one of the many activities that i m very passionate about. My mother used to make a lot of pickles whihc were very tasty. She is no more now. And i dont ask for recipes from my relatives because they will either tell me that they will be send me a small bottle of pickle or give me an unsolicited advice to get married.
June 13, 2009 4:35 AM
Anonymous said...
Having said the above I would also like to add some recipes. I will try to see if can make videos and add these. These shall be geared towards those people who are single like me and are interested to know about making dishes in a jiffy. I have been able to arrive at shortcut methods to prepare pappu, pulusu, koora, pachchallu. I make these dishes in the 30-40 mins slot that is available for me in the morning while i am completing the other usual chores.
June 13, 2009 4:36 AM
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