Here is a peppy rice dish with the tangy taste of amla, which is a must-try when the berry is in season. It has a refreshing taste, which excites the palate. Perfectly cooked rice is flavoured with grated amla and perked up with a crunchy seasoning of mustard seeds, dals and peanuts. This tangy Amla Rice, punctuated by crunchy titbits like dal and peanuts, is a great hit with young and old alike. You can also try other amla recipes like Amla Infused Water or Amla Murabba.
|Amla||4 , grated (Indian gooseberries)|
|Cooked long grain rice||2 Cup (32 tbs)|
|Mustard seeds||1/2 Teaspoon (rai / sarson)|
|Channa dal||2 Teaspoon (split Bengal gram)|
|Urad dal||1 Teaspoon (split black lentils)|
|Curry leaves||6 (kadi patta)|
|Whole dry kashmiri red chilies||2 , broken|
|Raw peanuts||1 Tablespoon|
|Asafoetida||1/4 Teaspoon (hing)|
|Tumeric powder||1/2 Teaspoon (haldi)|
1. Heat the oil in a deep non-stick pan, add the mustard seeds, chana dal, urad dal, curry leaves, dry red chillies, raw peanuts and asafoetida and sauté on a medium flame for 1 to 2 minutes.
2. Add the turmeric powder and sauté on a medium flame for a few seconds.
3. Add the amla, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
4. Add the rice and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
5. Serve hot.