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.