Raw rice – ¾ cup
(Wipe the rice dry and roast until golden. Cool and blend to a coarse rava-like texture.)
Broken Moong Dal (Pasiparuppu) – ¼ cup
(Dry roast until golden and cool.)
Freshly grated coconut – 3 tablespoons
Chopped green chillies – ¾ tablespoon
Salt – To taste
Hot water – 3 cups
Seasoning:
Coconut oil – ½ teaspoon
Sunflower oil – 1 tablespoon
Mustard seeds – ½ teaspoon
Broken Urad dal – 1 teaspoon
Guntur dry red chillies (torn) – 2
Asafoetida powder – ½ teaspoon
To Garnish:
Finely chopped curry leaves – A small amount
Ghee (clarified butter) – 1 tablespoon
Prepare the Rice Rava:
Wipe ¾ cup of rice with a dry cloth.
Heat a heavy-bottomed pan and dry roast the rice on low flame until golden.
Let it cool and blend into a slightly coarse rava-like texture.
Prepare the Moong Dal:
In the same pan, dry roast ¼ cup of broken moong dal until it turns golden.
Set aside and allow it to cool.
Cooking the Dal and Rice:
In a non-stick pan, boil 1½ cups of hot water.
Add the dry-roasted broken moong dal and cook on low flame until the dal is soft.
Once the dal is cooked, add 1½ more cups of boiling water.
Slowly add the rice rava and stir continuously to avoid lumps.
Stir well, cover, and let it simmer for 15 minutes.
Prepare the Seasoning:
In a separate pan, heat ½ teaspoon of coconut oil and 1 tablespoon of sunflower oil.
Add ½ teaspoon of mustard seeds, 1 teaspoon of broken urad dal, 2 torn red chillies, and ½ teaspoon of asafoetida. Sauté until fragrant.
Add 3 tablespoons of grated coconut and fry on low flame for 2 minutes.
Add ¾ tablespoon of chopped green chillies and sauté for 1 minute.
Combine:
Add the seasoning mixture to the cooked rice and dal.
Add salt to taste and mix gently.
Final Simmering:
Cover the pan and cook on a low flame for 5 minutes, allowing the flavors to blend.
The dish should resemble a crumble in texture.
Garnishing:
Add finely chopped curry leaves and 1 tablespoon of ghee.
Cover and leave on low flame for another 10 minutes.
Switch off the stove and mix gently.
Serve:
Serve hot with Pachai Puli Gothsu (tangy tamarind gravy) and curd
