Pindi Pulihora

Ingredients: 

• Rice Rawa- 2 cups
• Water- 3-4 cups (depending on the size of the rawa.)
• Tamarind paste- 1/2 cup
• Salt- 1 1/2 tsp or more
• Turmeric powder- 1/2 tsp

For Tempering:

• Oil- 4-6 tbsp
• Peanuts- 2 tbsp
• Cashew- 6-8 broken (Optional)
• Chana dal- 1 1/2 tbsp
• Urad dal- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp (Jeera)
• Dry red chilies- 6-8 broken (or less)
• Green chili slit vertically- 4-5
• Curry leaves- a small handful.

Method: 

Please watch the video for the procedure until I type the written recipe soon. Thank you. 

• The aim is to make sure that the rawa is cooked but not mushy. The amount of water required depends on the rawa. If the rawa has bigger granules, it takes more water.
• Also, let it sit and cool completely before mixing in the tamarind paste. This helps to separate any lumps formed in the rawa. 
• Lemon juice can be used as well. I just happen to like the tamarind version more. 
• Please visit the Link to know how to prepare tamarind paste. It can be prepared plain without tempering and stored for more than 3 months in the refrigerator. 
• The pulihora can be prepared well in advance. That way it'll be crumbly and the longer it sits, the better it tastes.