Tangy Veg Amla Sadam: South Indian Rice with Gooseberries
30 minutes
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About Tangy Veg Amla Sadam: South Indian Rice with Gooseberries
Experience the vibrant flavors of South India with this unique Veg Amla Sadam recipe! This delightful rice dish combines the tangy zest of fresh gooseberries (amla) with colorful vegetables like carrots, bell peppers, and peas for a nutritious and satisfying meal. It's a perfect blend of traditional tastes and modern flair, making it ideal for a healthy lunch or a flavorful weeknight dinner.
Easy to prepare and packed with wholesome ingredients, this Veg Amla Sadam is a fantastic addition to your culinary repertoire. The recipe is adaptable to your preferences; feel free to adjust the vegetables to your liking.
Beyond its deliciousness, this dish offers a nutritious boost thanks to the goodness of amla, known for its rich Vitamin C content. Get ready to savor a taste of South Indian sunshine in every bite!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Vegetables
- 1/2 cup Gooseberry amla, shredded
- 1/2 cup Carrot finely diced
- 1/2 cup Bell Peppers capsicum, finely diced
- 1/2 cup Pea fresh or frozen
Rice & Lentils
Spices & Flavorings
- 4 tsp Oil vegetable or coconut oil
- 1 tsp Mustard Seed rai
- 10 Cashew whole or halved
- 3 tbsp Peanut
- 3 Chili green, slit lengthwise
- 1 inch Ginger finely chopped
- 1 pinch Asafoetida hing
- 1 pinch Turmeric haldi
- 1.5 tsp Salt or to taste
- 5 Almond sliced or slivered
- 1 sprig Curry Leaf
- 2 Chili broken into smaller pieces, red
Instructions
Prepare the Amla and Rice
- Wash and finely shred the gooseberries (amla). Remove any seeds. Cook the rice according to package directions until each grain is separate and fluffy. Spread the cooked rice on a plate to cool.
Temper the Spices
- Heat the oil in a pan or wok over medium heat. Add mustard seeds and allow them to splutter. Add chana dal, urad dal, curry leaves, red chilies, and asafoetida. Saute for about 30 seconds until fragrant.
Saute the Vegetables and Nuts
- Add the green chilies, ginger, peanuts, cashews, and almonds to the pan. Saute for 1 minute. Add the diced carrots, bell peppers, and peas. Stir in a pinch of salt and turmeric powder. Saute for 8-10 minutes until the vegetables are tender-crisp.
Combine and Finish
- Add the shredded amla to the pan and saute for 2-3 minutes. Stir in the cooled cooked rice and mix gently to combine everything evenly. Check for seasoning and add more salt if needed. Remove from heat.
Serve
- Serve the Veg Amla Sadam hot. Garnish with fresh coriander leaves if desired. Enjoy with papadums, appalams, homemade potato chips, or a side of yogurt.
Recipe Notes
Expert Tips for the Best Veg Amla Sadam
- For a richer flavor, use coconut oil instead of vegetable oil.
- If you don't have fresh gooseberries, you can substitute with 1/4 cup of amla powder. Adjust the cooking time accordingly.
- To add a touch of sweetness, add a pinch of sugar or jaggery along with the vegetables.
- Feel free to experiment with other vegetables like green beans, cauliflower, or potatoes. Adjust cooking times as needed based on the chosen vegetables.
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Recipe Nutrition
Calories: 1658kcalCarbohydrates: 109gProtein: 50gFat: 123gSaturated Fat: 1gPolyunsaturated Fat: 36.6gMonounsaturated Fat: 73.2gSodium: 1710mgFiber: 10gSugar: 17g
Sree Sadhu
Articles: 2
4 Comments
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This looks so inviting! Thank you.
Looks so appetizing! Thank you for posting.
This is so tempting! Thank you.
This is a fantastic recipe! Thanks for sharing.