Amla Rice Recipes | Usirikaya Pulihora
Prep time
Cook time
Total time
Ingredients (240 ml cup used)
- ¾ to 1 cup of chopped amla pieces (Indian gooseberry) (adjust as needed)
- Few green chilies
- 1 sprig curry leaves
- ½ tsp mustard
- 1 tsp channa dal
- 1 tsp urad dal
- 3 tbsp. peanuts
- 3 tbsp. oil (sesame oil preferred)
- 1 tbsp. Ginger sliced or shredded
- 1 red chili optional
- Pinch of turmeric
- ½ tsp mustard seeds powdered
- Pinch of methi seeds / menthulu
- 3 cups of cooked rice
How to make the recipe
- Cook rice grainy. Do not make rice mushy. Spread it on a wide plate and cool.
- Dry roast methi seeds. Cool them. Add them to a blender jar along with mustard seeds. Powder finely. Set aside.
- Grind amla pieces along with salt, turmeric and chilies.
- Heat oil in a pan, add red chili, mustard seeds, channa dal, urad dal and peanuts, fry till they turn golden.
- Add curry leaves, hing and ginger, fry to get a nice ginger aroma.
- Add the grinded paste and fry for 2 to 3 mins. Add the mustard powder.
- Add the cooked rice and mix well. Before adding rice make sure, it has cooled completely
- Serve amla rice with papad.
Notes
Use amla as needed. Some amla are very sour and may make the rice very sour. So use only as needed.
