1 cup Rice Rava (see notes)
2 cups Water
Big lemon sized Tamarind ball
3 Green chillies, medium sized or as needed
3 Dried Red Chillies
1 tsp Mustard Seeds
1 tbsp Chana Dal
1 tbsp Urad Dal
2 tbsp Peanuts
1/2 tsp Turmeric Powder
1/8 tsp Hing
2 Sprigs Curry Leaves
3 tbsp + 1 tsp Oil
Salt to taste
. Soak the tamarind in water for sometime. Squeeze the extract out of it and set aside.
. Bring 2 cups to a rolling boil in a heavy bottomed vessel.
. Add a teaspoon of oil to it.
. Reduce the flame to low and add rice rava to it.
. Cover the vessel with a lid and let it cook on a low flame until done.
. Keep on stirring occasionally.
. Turn off the flame and let it sit for a couple of minutes.
. Spread the cooked rice rava on a wide plate and let it cool completely.
. Heat oil in a pan.
. Add the mustard seeds, chana dal, urad dal and peanuts and let them splutter.
. Fry them until golden brown color.
. Add the slit green chillies, red chillies, curry leaves and hing and fry for a few seconds.
. Then add the tamarind extract and turmeric to it.
. Cook the mixture until oil gets separates. Turn off the heat.
. Combine the cooked rice rava, salt and cooked tamarind mixture well.
To prepare rice rava, wash and soak the raw rice for 15 minutes. Drain it completely and spread on a paper or cloth to dry them completely. Coarsely grind the rice in a mixer and then sieve it.