Rawa pulihora

Rawa pulihora is a popular Indian Pickles and Chutneys
Author :
Category :
Course :
Pickles and Chutneys
Cuisine :
Technique :
One Dish
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


300 gms - Rice Rawa

2 tbsp - thick Tamarind paste

1 tbsp - Channa dal

1 tbsp - Urad Dal

1/2 tsp - Mustard Seeds

6 Green chillies (cut lengthwise)

3 Red Chillies

1/4 tsp - Haldi

1/8 tsp - Hing


4 tbsp - oil

2 tsp - cashew pieces

2 tsp - chopped Coriander leaves

1 tsp - chopped ginger(optional)


  1. Grind raw rice into a fine rawa (powder), seiving out the larger chunks.
  2. Mix 300 gms of above rawa along with 750 ml of water, salt, haldi and three tsps of oil. Cook in a pressure cooker for three whistles.
  3. Wait until the cooker cools down, then remove the cooked rawa on to a plate to cool.
  4. Heat the remaining oil in a kadai. Add mustard seeds, dals, hing, ginger, red chillies and curry leaves. Fry until the mustard seeds crackle and the dal browns, releasing a pleasent aroma.
  5. Add green chillies and fry until they change colour.
  6. Add tamarind paste, salt and about 40 ml of water. Reduce the heat and cook till the raw smell of tamarind is gone.
  7. Cool the paste, add the cooked rawa and mix gently but thoroughly. Add chopped coriander and dry-fried cashews.
  8. Check for salt and serve with any curd raitha .

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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