Pindi Pulihora (Mango flavored cracked rice)

In Telugu "ravva" means cracked, like Bombay ravva for sooji and godhuma ravva for daliya (cracked wheat). Main ingredient for this recipe is rice ravva. It is different from idli ravva. In Andhra, it is available in stores, sold as rice ravva. It can be made at home in the grinder. Wash rice in water and dry it for a few hours. Then coarse grind the rice. This ravva is used in undrallu or modakas made for Ganesh puja.

Cooking the ravva is more like cooking cous cous in USA.  More than enough water is boiled in a large container, a few minutes after adding ravva, most of the water is drained off. Then the container is covered and heated on low heat for 4 to 5 minutes. The resulting mixture is like small grains of sand. It should not be sticky.

In this recipe, instead of tamarind or lemon, I used grated green mango. Of course, in India the mangoes are usually very sour. You have to adjust the amount of mango, according to the sourness of the mango and your taste!

Ingredients:

•      2 cups rice ravva
•      1/2 to 3/4 cup grated green mango
•      Salt to taste
•      1/4 Tsp. Turmeric powder

Seasoning:

•      4 to Tbsp. oil
•      3 to 4 Red chiles
•      2 Tsp. Chana dal
•      2 Tsp. Urad dal
•      1 Tsp. Mustard seeds
•      A few curry  leaves
•      A pinch Hing (Asafetida)
•      1/2 cup peanuts (Optional)

Directions:

1.      Boil nearly 5 cups of water in a thick bottomed large container.
2.      When water is boiling, add a tea spoon of oil.
3.      Add rice ravva while stirring.
4.      When the mixture starts to cook, drain water from the container.
5.      Cook the drained mixture on low flame while keeping it covered.
6.      After 5 minutes, remove from heat.
7.      Mix it well using a long fork.
8.      Add grated mango.
9.      Add 2 table spoons oil, turmeric powder and salt.
10.      Mix it well, transfer to a plate and let it settle.
11.      Heat oil in a pan, add red chiles, and dals.
12.      After 2 minutes, add mustard seeds.
13.      When the seeds splutter, add curry leaves and hing.
14.      Add peanuts and let them all cook for a few minutes.
15.      Add seasoning, mix well.
16.      Transfer to a serving dish and keep it covered. 

Pulihora is served along with raita or majjiga pulusu. If eaten after 2 or 3 hours of making, Pulihora tastes nice.