Ingredients:

300 gms – Rice Rawa
2 tbsp – thick Tamarind paste
1 tbsp – Channa dal
1 tbsp – Urad Dal
1/2 tsp – Mustard Seeds
6 Green chillies (cut lengthwise)
3 Red Chillies
1/4 tsp – Haldi
1/8 tsp – Hing
salt
4 tbsp – oil
2 tsp – cashew pieces
2 tsp – chopped Coriander leaves
1 tsp – chopped ginger(optional)
2 tbsp – fried ground nuts

Method:

1 Grind raw rice into a fine rawa (powder), seiving out the larger chunks.
2 Mix 300 gms of above rawa along with 750 ml of water, salt, haldi and three tsps of oil. Cook in a pressure cooker for three whistles.
3 Wait until the cooker cools down, then remove the cooked rawa on to a plate to cool.
4 Heat the remaining oil in a kadai. Add mustard seeds, dals, hing, ginger, red chillies and curry leaves. Fry until the mustard seeds crackle and the dal browns, releasing a pleasent aroma.
5 Add green chillies and fry until they change colour.
6 Add tamarind paste, salt and about 40 ml of water. Reduce the heat and cook till the raw smell of tamarind is gone.
7 Cool the paste, add the cooked rawa and mix gently but thoroughly. Add chopped coriander and dry-fried cashews and groundnuts.
8 Check salt and serve with any curd raitha .