Rava Pulihora (Tamarind Rice with Rice Rava)

Step 1: Prepare Tamarind Paste

Take a big lemon-sized lump of seedless tamarind and place it in a bowl. Add 1/2 cup of water and microwave for 30 seconds. After microwaving, add another 1/2 cup of water and let the tamarind cool. Transfer the soaked tamarind and water to a blender and blend into a fine paste.

Step 2: Prepare Rice Rava

Take 2 cups of basmati rice. Transfer it to a blender and grind coarsely to a rava-like consistency. Sift the ground rice to separate the rava from any fine flour. Store the fine rice flour for later use.

Step 3: Cook Rice Rava

Add 1 cup of the prepared rice rava to an Instant Pot. Add 2 cups of water, a pinch of salt, a drizzle of oil, and a sprinkle of turmeric powder. Close the lid and cook on "Rice Mode" or manually for 4 minutes. Allow natural pressure release.

Step 4: Prepare Tempering

In a pan, add 2 tablespoons of oil. Once hot, add 1 teaspoon each of mustard seeds and cumin seeds, 1 tablespoon each of channa dal and urad dal, 1/4 cup of peanuts, and 1/2 teaspoon of fenugreek seeds. Sauté until the dals turn golden and peanuts are roasted.

Step 5: Cook Tamarind Paste

Add 3-4 dry red chilies to the tempering. Pour the blended tamarind paste into the pan. Add salt to taste and 1/2 teaspoon of turmeric powder. Add a sprig of curry leaves. Cook for 5 minutes until the oil separates from the paste and the mixture thickens.

Step 6: Combine and Mix

Take half of the cooked tamarind paste and store it for future use. Add the cooked and cooled rice rava to the remaining tamarind paste in the pan. Mix well until the rice rava is evenly coated with the paste. Taste for salt and adjust if needed. Add 1/2 teaspoon of black pepper powder and mix again.

Step 7: Serve

Transfer the Rava Pulihora to a serving bowl. It tastes delicious at room temperature.

• The Rava Pulihora tastes delicious at room temperature.

• Half of the cooked tamarind paste can be stored for future use in an airtight container in the refrigerator.