Saturday, 4 March 2017

Amla Rice,Nellikai Sadam,Usirikaya pulihora,Gooseberry Rice Recipe



Amla / Awla / Gooseberry is a super fruit and it has numerous health benefits.


















Amla(known as 'usirikaya' in telugu and 'nellikai' in tamil and kannada) is rich in vitamin C and is very essential to include it in our diet frequently.




 One should eat amla daily as it is well known for its health benefits and is proved to be the best immune boosters. It is high in vitamin C and a great source of antioxidants.








It helps to control diabetes, heart diseases and protects us from cancer. Due to its high anti-oxidants, it slows down ageing.



This amla rice recipe is  called as usirikaya pulihora in telugu.....I made it simple just like lemon rice.



























Ingredients
Cooked Rice - 1 and 1/4 cups
Amla - 1/2 cup heaped grated

To temper
Urad Dal - 1/2 tsp
Curry leaves - a small sprig
Oil - 1 tbsp + 1 tsp
Mustard Seeds - 3/4 tsp
Chana Dal - 2 tsp
8-10 Cashew nuts,broken
Curry leaves - 1 sprig
Red Chillies - 2
green chillies - 1
Peanuts - 2 tbsp
Turmeric powder - 1/4 tsp
Hing - a small pinch






Method :
1.Wash and soak the rice for 10 to 15 minutes with 2 cups of water.Prepare the rice either in pressure cooker or rice cooker.spread it with a tsp of oil.Cool the rice completely.
2.Wash amla, grate it using a grater,Discard the seeds...Set aside.Heat oil in a pan - add the items under 'to temper' table, let mustard seeds splutter.
3.Fry till dals turn golden brown then add grated amla and saute for 2-3mins.
4.Add cooked rice to the amla seasoning and mix gently.
5.Serve hot with papad or any curry of your choice.

















Tips
Use amla as per sourness of amla. Some amla are very sour and may make the rice very sour.
You can use leftover rice too to make variety rice.If you are using hot rice,make it well in advance fluff and spread it with oil and keep aside.
If you wish you can even add onion for extra crunch.
Adjust the number of green chillies in the recipe accordingly.I prefer to make this rice spicy and tangy.

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