Rawa pulihora

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 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
  • salt
  • 4 tbsp - oil
  • 2 tsp - cashew pieces
  • 2 tsp - chopped coriander leaves
  • 1 tsp - chopped ginger(optional)

How to Make Rawa pulihora

  • Grind raw rice into a fine rawa (powder), seiving out the larger chunks.
  • 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.
  • Wait until the cooker cools down, then remove the cooked rawa on to a plate to cool.
  • 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.
  • Add green chillies and fry until they change colour.
  • Add tamarind paste, salt and about 40 ml of water. Reduce the heat and cook till the raw smell of tamarind is gone.
  • Cool the paste, add the cooked rawa and mix gently but thoroughly. Add chopped coriander and dry-fried cashews.
  • Check for salt and serve with any curd raitha .