BM #93 Week 3 Day 2  - 

In my family, Pulihora is a compulsory dish in all festival platters. So this festive season, I tried making pulihora with a twist. I used a different grain, Rava/Sooji. It is ideal for people abstaining from rice for whatever reason. 

Once the tamarind sauce is prepared, it is a breeze to mix it in any grain of our preference. Apart from Rice, I have tried it with Barley and Poha  so far. Now I add Rava to the list. 

My older one who doesn't like the rice version was happy to try this out. 

Ingredients - 

Rava / Sooji /Semolina 1 cup (The coarse variety)
Oil 1/2 tsp
Seasoning (Oil 3 Tbsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Peanuts handful, Jeera 1/2 tsp, Mustard seeds 1 tsp, Curry leaves few, Hing couple pinches, Turmeric 1/4 tsp)
For the sauce - 
Thick Tamarind Juice 1/2 cup 
(I pressure cook/microwave the tamarind with 1 cup of water and upon cooling I make a fine paste, sieve and discard the pith)
Green Chillies 3-4 (or as per taste)
Sugar / Jaggery 1 tsp
Turmeric 1/4 tsp
Salt as per taste
To Grind - 
Sesame Seeds 1 Tbsp
Dry Red Chilies 1-2
Coconut powder 2 tsp
Fenugreek Seeds a pinch
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp

Method Of Preparation -

In a heated pan, add half a teaspoon of oil and roast the rava/sooji until it is light golden brown.

Add about 1 1/4 cup of water. Cover and let it cook for about 3-4 minutes on low heat. Remove from heat and allow it to stay in the steam while the tamarind sauce is prepared.

To Prepare the sauce - 
Grind the ingredients listed under 'To Grind' and set aside.

In a heated pan, add oil and the rest of the seasoning. After the peanuts and dals are golden brown, add the vertically slit green chillies and fry.

After they are slightly brown, add the tamarind pulp, sesame mixture which was set aside and let it cook for a minute. 

Sprinkle turmeric, salt and jaggery. 

Let the sauce thicken and when it starts splashing all over, remove from heat and let it cool.

To Prepare the Pulihora - Spread the cooked rava in a wide serving platter. Add the prepared sauce little by little. mix well until well combined.

Some of the sauce was leftover which I stored for later use.


Preparation Time 20 minutes
Serves 2-3


  1. Priya Suresh Says:
  2. Omg, give me that plate, i can enjoy this tangy rava pulihora without any guilt with some spicy potato fries. Inviting to the core.

  3. code2cook Says:
  4. Really? I made pulihora with rice only so far. you took pulihora recipe to just another level. rava pulihora looks so inviting and lip-smacking recipe.

  5. I am just drooling over that platter of pulihora. With my fav ingredient rava, this looks absolutely delicious..

  6. Srivalli Says:
  7. The texture looks amazing Harini, I too have made it sometime, but I think your grain's texture is far more prominent and looks so inviting..wonderful choice!

  8. This has been in my to do list,your rava pulihora looks so delicious and tempting.It got a perfect texture.

  9. what a unique and interesting twist to this traditional dish

  10. Suma Gandlur Says:
  11. Pulihoras in all forms taste good and you have nailed it with the perfect texture.

  12. CookwithRenu Says:
  13. Wow this is lipsmacking. I love tamarind rice and I am sure would love this too. Drooling.

  14. Padmajha Says:
  15. I love tamarind rice and this version looks equally delicious! Never even imagined rava with tamarind flavor! And I guess if we have the sauce ready, we can make a dish with poha , rava or any other grain, right!Such a quick fix!

  16. This pulihora is tempting me to make it asap. I'm sure this will become my family favorite

  17. preeti garg Says:
  18. I never tried such type of recipe with rava, looks so interesting and healthy.

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