Recipe Text
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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
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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Our Earlier discussions on the Blog
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Your Earlier comments on the Blog
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- Viji said...
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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...
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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...
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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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