Chinthapandu Ravva Pulihora ~ Rice Ravva in Tamarind Extract

I like this variety of Pulihora very much.Normally, we cook Pulihora using cooked rice with the lemon juice or with the tamarind extract.This preparation is almost same only we add Biyyam ravva (Rice ravva) instead of Rice.I learned this from my Mother and she prepares very well and I like it very much.I was trying to do this recipe from many days ,Yesterday evening I prepared as a Tiffin and My Family enjoyed it well.Hope you all may like it.

Ingredients:

• Biyyam ravva/Rice ravva-2 cups
• Water-4 cups(1:2 ratio)
• Oil-1tsp
• Salt to taste
• Turmeric-1/4tsp
• Tamarind-2 lemon ball size soaked in sufficient water
• Jaggery-small piece

Seasoning:

• Oil-4tsp
• Cumin seeds-1/2 tsp
• Mustard seeds-1/2 tsp
• Bengal gram-1/2 tsp
• Broken dry redchillies-4no
• Curry leaves-few
• Peanuts & Cashew nuts-few
• Hing- a pinch
• Kothimeer to garnish

Method:

• Take a vessel or presuure cooker,add 1tsp of oil,1/4tsp of cumin seeds,add water.
• Bring it to boil ;add salt & turmeric.
• Now add the Biyyam ravva and stir it.
• Close the lid and allow to cook for 4whistles.
• It looks like a Upma after cooking,cool it completely by spreading on  a big Plate.
• Now extract the tamarind juice from the soaked tamarind.
• Heat a pan,add 2tsp of oil,add 1/2 tsp of cumin seeds,2broken dry red chillies,2vertically slitted green chillies,few curry leaves and sprinkle hing.
• When the green chillies are fried add tamarind extract,2tsp of salt,turmeric ,a small piece of Jaggery .
• Stir nicely and boil this for 10 minutes and you notice the bubbles.
• Turn off the gas.
• In another pan,add 2tsp of oil,add Urad dal,Peanuts & Cashews,bengal gram,1/2 tsp of Mustard and cumin seeds,2 broken red chillies,green chilies.
• Sprinkle little hing and finally add Curry leaves.
• Fry them all nicely.
• Now  boiled tamarind and seasoning are ready.
• Add this Tamarind Extract & Seasoning to the Cooled ravva.
• Mix Nicely.
• Garnish with Kothimeer and keep covered for half an hour.
• Serve it in a plate .Enjoy the Taste!!!

Note:

• You can store this for 2days & we can prepare this for Long Journeys too.
• Serving of this pulihora after half an hour gives a good taste as all the ingredients extract the flavour of Tamarind .

Biyyam Ravva Nimakaaya Pulihora ~ Rice Ravva Lemon Pulihora.

Biyyam Ravva is used for making many variety of recipes.Especially,In South India,use this Ravva during the "Vinayaka Chavithi" Festival for making of Undrallu.Not only this item ,we can also make Upma and Pulihora  by using Tamarind paste or Lemon juice,little variation like doing with Rice.This Ravva pulihora also tastes good and you can also prepare easily for any Occassions and Festivals.This Pulihora is easily made and can carry for a long journey .Today is my 9th Thursday' SaiBaba Vrat".I did Udyapanam ,invited my friends for Pooja and filled with Lunch.I did "Biyyam Ravva " lemon Pulihora as one of the Naivedyam to Baba.All my friends tasted and liked this.So I hope all would like and try .

Ingredients:

• Rice ravva/Biyyam ravva-2 cups ( I used homemade Ravva)
• Green chilies- 3 slit in Lengthwise
• Turmeric/Haldi/Pasupu-1/2tsp
• Water-4cups
• Salt to taste
• Lemon juice-4tbsp or added more to taste
• Kothimeer/Cilantro/Coriander leaves- few handful

For seasoning/Tadka/Taalimpu:

• Oil-3tbsp
• Redchilies-3 breaked
• Curryleaves-4
• Groundnuts-few
• Cashewnuts-few
• Cuminseeds-1/2tsp
• Mustard seeds-1/2tsp
• Chanadal-1/2tsp
• Hing/Inguva-a pinch

Preparation:

• Take a pressure cooker, add 1tbsp of oil and heat it.
• Once you observe oil gets heated,add water and salt allow to boil.
• When the water runs and bubles out,add the ravva in to water and turn with a spatula ,inorder not to form any lumps.
• After mixing up the Ravva ,close the cooker lid and allow to cook it for 3whistles.
• Meanwhile take a cooking pan,add oil for seasoning and heat it.
• Add the cuminseeds,Mustard seeds,chanadal and fry it.
• Add the cashews and Groundnuts & fry well.
• Now add the Greenchillies and Redchillies and cook it for 2minutes.(Takecare ,the chillyseeds may flow out sometimes)
• Add little turmericpowder and Curryleaves .
• Finally add Asafoetida/Inguva and turn off the gas.
• Now take a plate ore wide bowl,spread the cooked ravva from the cooker and let it cool .
•  Mix well with out any lumps with hands or spoon.
• Shift the seasoning to this Biyyamrava and mix well.
• Add lemonjuice and Kothimeer.
• Mix up all together.
• Serve it in to plate and enjoy the Yummy......Yummy  Ravva pulihora.

Note:

• Do not add Lemon Juice,while the Cooked ravva is hot.Pulihora may tastes bitter sometimes.
• You can store for 2days.