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How to make Amla Rice Recipes | Usirikaya Pulihora

Written By Mona lisa on Saturday, December 16, 2017 | December 16, 2017

Amla Rice Recipes | Usirikaya Pulihora

Prep time
Cook time
Total time

Ingredients (240 ml cup used)
  • ¾ to 1 cup of chopped amla pieces (Indian gooseberry) (adjust as needed)
  • Few green chilies
  • 1 sprig curry leaves
  • ½ tsp mustard
  • 1 tsp channa dal
  • 1 tsp urad dal
  • 3 tbsp. peanuts
  • 3 tbsp. oil (sesame oil preferred)
  • 1 tbsp. Ginger sliced or shredded
  • 1 red chili optional
  • Pinch of turmeric
  • ½ tsp mustard seeds powdered
  • Pinch of methi seeds / menthulu
  • 3 cups of cooked rice
How to make the recipe
  1. Cook rice grainy. Do not make rice mushy. Spread it on a wide plate and cool.
  2. Dry roast methi seeds. Cool them. Add them to a blender jar along with mustard seeds. Powder finely. Set aside.
  3. Grind amla pieces along with salt, turmeric and chilies.
  4. Heat oil in a pan, add red chili, mustard seeds, channa dal, urad dal and peanuts, fry till they turn golden.
  5. Add curry leaves, hing and ginger, fry to get a nice ginger aroma.
  6. Add the grinded paste and fry for 2 to 3 mins. Add the mustard powder.
  7. Add the cooked rice and mix well. Before adding rice make sure, it has cooled completely
  8. Serve amla rice with papad.
Use amla as needed. Some amla are very sour and may make the rice very sour. So use only as needed.


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