Gooseberry Rice is an easy one pot meal made with Indian gooseberry also known as Amla. Next in our Daily Recipes for Quarantine Cooking!
I have grown up my mom talking to me about Indian Gooseberry or Amla as an almost wonder fruit. Be it in Amla murabba or an amla honey kadha she used to give me for my sinus. Amla has always been a part of my life. This Gooseberry Rice is just another recipe for us to eat it at home regularly.
Amla gets its popularity in India from the fact that it is super good for immunity. Very rich in Vit C & E, it also is said to fight free radicals in her body. But for me, it is the taste that is comfort. The sour taste is my favourite palate anyways, combined with spice it makes Gooseberry Rice one of my favourite dishes with Amla.
Apart from that, things at home are going fine. Day 9 of isolation for my family and Day 6 for me. Things are moving, we haven’t killed each other so it is all well I guess. The house helps are now all off so we have all been pitching in housework. The child is moping, husband doing dishes, mum and me cooking and we are taking turns for the laundry. Till we all get sick of this we are ok.
Hope all of you are doing good too? Tell me about your day? Share how you are handling this time? And till then, keep cooking and keep calm.
Gooseberry Rice | Nellikai Sadham | Amla Rice
- 2 cups cooked rice I used jeera sambal but basmati or sona masuri works too
- 3/4 cup gooseberry 5-6 medium sized ones
- 2 tbsp sesame oil
- 1 tsp mustard seeds
- 2 green chillies
- 3 Dry red chilies
- 2 tsp rasam powder optional but highly recommended. If you skip this increase the green chilli
- 1 tsp urad dal
- 1 tsp channa dal
- 2 tbsp peanuts
- 1 sprig curry leaves
- Salt to taste
- Take the cooked rice and spread it in a broad plate. You need to cool the recipe somewhat. This works very well with one-day-old rice too. Add 1 tbsp of sesame oil and give a gentle mix and set it aside.
- Wash and grate the Amla and set aside. Take care not to grate the pits/seeds.
- Heat oil in a pan. Add mustard seeds and allow it to sputter. Add split urad dal, channa dal and cook till lightly brown. Then add the green chilli, dry red chillies and curry leaves and sauté for few seconds.
- Add grated gooseberry to the pan. Also, add turmeric powder, salt and rasam powder. Cook the mixture for 5 mins till it's soft.
- In a separate pan, roast peanuts. You can add it to the tadka too but I feel they become soggy if cooked with somewhat liquidy stuff.
- Add the cooked gooseberry and peanuts to the rice and mixed it gently. Serve with papad and salad.