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*Biyyamravva Pulihora* is a variation of the traditional South Indian tamarind rice dish, *Pulihora*, made using rice rava (cracked rice) instead of regular rice. Here's how you can prepare it:

Ingredients:
- *Biyyamravva (Rice Rava)* - 1 cup
- *Tamarind* - a small lemon-sized ball (soaked in water)
- *Turmeric powder* - 1/2 tsp
- *Green chilies* - 4-5, slit
- *Red chilies* - 2-3, broken
- *Curry leaves* - a handful
- *Mustard seeds* - 1 tsp
- *Chana dal (Bengal gram dal)* - 1 tbsp
- *Urad dal (Black gram dal)* - 1 tbsp
- *Peanuts* - 2 tbsp
- *Asafoetida (hing)* - a pinch
- *Salt* - to taste
- *Oil* - 2-3 tbsp

Instructions:

1. **Cook the Biyyamravva**:
- Dry roast the rice rava on low flame until it turns light golden. Keep it aside.
- Boil 2 cups of water in a pot. Add a pinch of salt and a little oil to it.
- Once the water starts boiling, slowly add the roasted rice rava, stirring continuously to avoid lumps.
- Cook on low heat until the rava absorbs all the water and becomes soft. Set it aside to cool.

2. **Prepare Tamarind Extract**:
- Soak the tamarind in warm water and extract the juice. You can adjust the consistency by adding more or less water as needed.

3. **Tempering**:
- Heat oil in a pan. Add mustard seeds and let them splutter.
- Add chana dal, urad dal, peanuts, and fry them until they turn golden brown.
- Add the broken red chilies, green chilies, curry leaves, and a pinch of asafoetida. Sauté for a few seconds.
- Add turmeric powder and mix well.

4. **Combine**:
- Add the tamarind extract to the pan, mix well, and cook on medium heat until the raw smell of tamarind disappears and the mixture thickens slightly.
- Add salt to taste.
- Now, add the cooked rice rava to the tamarind mixture. Mix well so that the tamarind paste coats the rice rava evenly.
- Cook for a few more minutes on low heat, allowing the flavors to meld.

5. **Serve**:
- Let the Biyyamravva Pulihora sit for a few minutes before serving. This allows the flavors to develop fully.

Enjoy your *Biyyamravva Pulihora* with some papad or pickle on the side!