- 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
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.
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.
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