Roasted Upma Ravva: 2 cups
Water:4.5 cups(I used 1:2.25 cups but this may vary depending on the ravva u use)
Chenna Dal: 2 spn
Toor Dal: 1.5 spn
Grated Ginger:1/2 spn
Curry Leaves:10-15 no
Red Dry Chillies:5(Count may vary acc to ur taste)
Tamrind:Big Lemon Size(Soak in water and take the juice 4m it)
Salt:Acc to Taste
1.Put a vessel on flame and boil 4.5 cups of water add a spoon of oil,turmeric powder and salt stir well and now add the ravva,Make sure that the ravva should not form lumps.Stir throughly and cover it with a lid and cook smooth.When done put it aside and let it cool down.
2.Now put a pan on flame add oil when hot put jeera,when it splatters add chenna dal,toor dal,mustard seeds and fry well,when it turns smooth add hinge,turmeric powder,grated ginger,curry leaves,ground nuts mix well and let them fry till ground nuts turns golden color.
3.Add chillies both green n red fry them and now add the extracted tamrind juice( u may use tamrind paste also) stir well and cook till the tamrind paste leaves oil.
4.Now the mixture is ready to mix with the cooked ravva.
5.In a vessel open the cooked ravva in the way that the grains are seprated and now add the cooked tamrind paste and mix uniformly.
6.Ravva Pulihora is Ready to serve with thick curd and Pickle.