Rawa Pulihora Recipe

Cooking Directions

• STEP 1.Dry roast the semolina in a pan until it turns golden brown and aromatic.
• STEP 2.In a separate pan, heat oil and add mustard seeds, urad dal, chana dal, dried red chilies, and curry leaves.
• STEP 3.Add tamarind pulp, turmeric powder, salt, and water. Bring it to a boil.
• STEP 4.Add the roasted semolina and mix well. Cook on low heat until the mixture thickens.
• STEP 5.Garnish with roasted cashews and serve hot.

Cooking Tips

• Make sure to roast the semolina on low heat to prevent it from burning.
• You can add roasted peanuts or cashews for extra crunch and flavor.
• Adjust the tanginess of the pulihora by adding more or less tamarind pulp according to your taste.

Storage and Serving

• Rawa Pulihora can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the pulihora before serving and add a little water if needed to adjust the consistency.
• Serve the pulihora as a main dish or as a side dish with yogurt or raita.