500g parboiled rice
1 litre water
75g oil
20g Bengal gram
5g mustard seeds
20g black gram
A pinch of asafoetida
25g peanuts
8 red chilies
10 green chilies
7-8 sprigs curry leaves
100g tamarind, soaked in hot water
1 tsp turmeric
Salt to taste

Rava Pulihora

1. Mix the parboiled rice with sufficient water and little oil. Cook the rice until it is done. The rice remains separated if we use some oil while cooking it.
2. Place the rice in a wide plate and allow it to cool.
3. Heat oil in a wok and fry the mustard seeds, Bengal gram, black gram, asafoetida, peanuts, red chilies, chopped green chilies, curry leaves until golden brown in color.
4. Strain the water from tamarind and add to the above mixture. Add enough salt and cook until the mixture thickens.
5. Now, add this mixture to the cooked rice and mix well.
6. Serve hot when it is done.