Tangy & Zesty Amla Rice (Usirikaya Pulihora): A South Indian Delight
30 minutes
1225 reads
About Tangy & Zesty Amla Rice (Usirikaya Pulihora): A South Indian Delight
Awaken your taste buds with the vibrant flavors of South Indian Amla Rice! This tangy and nutritious dish, also known as Usirikaya Pulihora or Nellikai Chitranna, is a delightful explosion of textures and aromas.Fresh Indian gooseberries (amla) infuse fluffy rice with their signature tartness, perfectly complemented by a fragrant tempering of mustard seeds, crunchy peanuts, and cashews. Imagine the satisfying pop of each nut against the soft rice.Incredibly versatile, Amla Rice makes a zesty breakfast, a satisfying lunch, or a light and flavorful dinner. Experience the rich tradition and wholesome goodness of amla in every bite!
Stop Thinking About What to Cook Every Day
Healthy Eating, Kids Tiffin, PCOS and Weight loss meals, all planned out for you. Just follow the plan and cook. From ₹299.
Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
For the Amla Paste
- 5 medium Indian Gooseberry amla
- 1 Chili green
For the Tempering
- 4 tsp Oil
- 1/2 tsp Mustard Seed
- 1 tsp Cumin Seed
- 2 tsp Peanut
- 1/2 tsp Gram black, split black gram
- 1/2 tsp Chickpea split chickpeas
- 5 Cashew
- 2 Chili dried, red
- 1 tsp Ginger chopped
- 1 sprig Curry Leaf
- 1/4 tsp Asafoetida hing
- 1/4 tsp Turmeric Powder
For the Rice
- 2 cup Rice cooked
- 1/4 cup Coriander Leaf chopped, for garnish
Instructions
- Prepare the Amla Paste: Wash and pat dry the Indian gooseberries. Remove the seeds and roughly chop them.
- In a blender, combine the chopped gooseberries and green chili. Blend until smooth, without adding water. Alternatively, grate the gooseberries finely.
- Make the Tempering: Heat the oil in a pan over medium heat. Add the mustard seeds and allow them to splutter. This releases their characteristic nutty aroma.
- Add the cumin seeds, peanuts, urad dal, and chana dal to the pan. Sauté until the dals turn golden brown and the peanuts become crunchy.
- Add the cashews and sauté until lightly golden. Be careful not to burn them, as they brown quickly.
- Add the chopped ginger, dried red chilies, and curry leaves to the pan. Sauté briefly until fragrant.
- Add the asafoetida and turmeric powder. Sauté for a few seconds until the spices bloom.
- Pour the blended amla paste into the pan. Season with salt. Sauté for 2-3 minutes, stirring constantly, until the paste is heated through and well combined with the tempering.
- Combine and Serve: Gently fold the cooked rice into the amla mixture. Mix well, ensuring the rice is evenly coated with the flavorful paste.
- Transfer the Amla Rice to a serving bowl. Garnish with fresh coriander leaves. Serve hot and enjoy!
Recipe Notes
Good To Know
- Adding 1 tsp of oil while cooking rice will make rice grains separate.
- If you have large amla, you can grate it instead of grinding.
- Adjust the amount of amla to your preference.
Expert Tips
- For a richer flavor, toast the rice grains lightly before adding water. This enhances the nutty aroma and adds depth to the dish.
- Freshly grated ginger can be added along with the green chilies for an extra zing.
- A squeeze of lemon juice just before serving brightens the flavors and complements the amla.
Storage Instructions
- Amla Rice stays fresh and flavorful for up to two days when refrigerated. Bring to room temperature or gently warm before serving.
Related Posts You May Like
Recipe Nutrition
Calories: 580kcalCarbohydrates: 36gProtein: 17gFat: 45gSaturated Fat: 1gPolyunsaturated Fat: 13.2gMonounsaturated Fat: 26.4gFiber: 3gSugar: 5g
Vasus Vegkitchen
Articles: 9
4 Comments
Leave a Reply
You must be logged in to post a comment.
This is amazing! Excited to make it.
Such a delicious dish! Thank you.
Looks so wonderful! Thanks for posting.
Yum! This recipe is a must-try.