2 cups granular rice flour
2 green chilies
Few curry leaves
Cashew nuts or ground nuts
Dry grind rice into a granular texture. It can be sieved so the rice flour separates from it.
Take 1: 2.5 water for the granular rice. Bring to boil in a vessel with salt and turmeric. Then add the rava slowly mixing properly. Add 2 tsp of oil and cook on low flame till the rice rava gives out bubbles. It needs to be mixed frequently so that the bottom part of the rice rava is not burnt. Set aside and let cool.
In a non stick pan take 2 tsp of oil and fry 1 tsp of cashew nuts or peanuts according to taste, 1 tsp urud dal, 1tsp channa dal, few mustard seeds, jeera and 1 red chili. Then add chopped green chilies, ginger and curry leaves.
Spread the cooked rice rava in a flat basin, add 2 tsp of raw oil (without heating) and the thadaka (poppu). Mix all the above thoroughly with lemon juice. (Enough to make the rice rava a bit tangy)
This takes a bit more effort than the regular pulihara, but trust me, its worth it!
My Grandmother used to make this for us!