Amla Rice | Happy Tummy Amla Rice | Usirikaya Annam | How to Make Amla Rice

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Some recipes are not only good on taste but also healthy. The Amla Rice is one such recipe. Telugu people also like to call it Amla Pulihora. Whatever you call it, it is great on taste. It is also a perfect choice for Lunch Boxes because it gets ready within ten minutes

I call this a Happy Tummy recipe. The Amla Rice recipe is an easy way to access all the good nutrients present in the Amla. Normally children are not very inclined to eat Amla by itself even if they are told that it is a rich source of nutritious elements. They are quite ready and eager to eat Amla when prepared with Rice in the manner shown here.

Actually Amla Rice is rarely prepared or eaten in Telugu homes!!! This preparation is more common in Tamilian or Kannadiga homes. I have taken care to add a good factor of fragrance to taste to make it more attractive.

The Amla Rice preparation should be frequently made during the Winter months as long as Amla is available in the market so that the body may obtain the goodness available in this natural nutrient.

You may also like this recipe Chicken Fried Rice

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Tips

Amla (Indian Gooseberry):

• I have used 5 lemon sized Amlas in this recipe. If you like the dish more sour, you may add grated Amlas at a later stage.

Rice:

• I have cooked the rice along with salt and Turmeric. Let the grain be firm and well- separated. If you cook rice along with Salt, the grain will be evenly salted rather than if salt is added after the rice is cooked. If you add Salt at the end after the seasoning is done, the salt will take time to melt and merge with the rice.

• Do not soak the rice. Take water and rice in the ratio of 2:1 and let the cooker give three whistles. The rice grain will be dry and well-separated in this way. Otherwise there is a risk of rice getting soft. As soon as the steam subsides, open the cooker and spread the ice out on a flat oil-smeared plate. When the Rice cools down it will be dry and firm.

Seasoning:

• Seasoning is a very important step in this recipe. It enhances the taste of the dish. Go through the seasoning phase patiently and let the seasoning get nicely fried.

Til (Sesame seeds) and Pepper Corns:

• I have added a special feature to this simple dish to enhance its nutritious elements. Instead of simply mixing rice with grated Amla and seasoning it, I have added roughly pounded sesame seeds and Pepper Corns in order to make it richer and more nutritious. Both the sesame seeds and Pepper Corns have the quality of protecting the body and curing ailments which occur during the winter season.

Sambar Powder:

• When Sambar Powder is added to Amla Rice just before taking it off the stove, the quality of the dish is immediately enhanced and the preparation reaches another level of great taste.

• You may also choose to add Rasam Powder. That tastes great too.

Lastly:

• Before you add the seasoning to the grated Amla, do remember to put the stove off. The heat tends to kill the nutrients in the Amla.

• After the seasoned Amla is mixed with Rice, wait for at least 30 minutes before eating it. It takes time for the sour of the Amla to get absorbed in the rice. Otherwise the rice will taste bland.

Amla Rice | Happy Tummy Amla Rice | Usirikaya Annam | How to Make Amla Rice - Recipe Video

Amla Rice | Happy Tummy Amla Rice | Usirikaya Annam | How to Make Amla Rice

Bachelors Recipes | vegetarian

Prep Time 1 min
Cook Time 20 mins
Total Time 21 mins
Serves 4

ఈ రెసిపి తెలుగులో చూడండి!

Ingredients

1(185) cup(gms) Rice
2 cups Water
1/2 tbsp Turmeric (Haldi)
Salt (to taste)
2 tbsp Sesame Seeds (Til)
1/2 tbsp Pepper Corns
2.5 tbsp Oil
1 tbsp Mustard Seeds (Rai)
1 tbsp Chickpea Lentils (Chana Dal/ Senaga Pappu)
1 tbsp Black Gram (Urad Dal/ Mina Pappu)
3 tbsp Peanuts (Moong Phali)
1 tbsp Cumin (Zeera)
2 Pinches Asafetida (Heeng)
2 Sprigs Curry Leaves
1/2 tbsp Ginger (grated)
2 Dry Chillies
2 Green Chillies
1 tbsp Sambar Powder
5 Amla (lemon-sized)

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Instructions

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Put the rice in a cooker with water, salt and Turmeric and close the lid. After three whistles, close the cooker. As soon as the steam ends, open the cooker and spread the rice out to cool.
Dry roast sesame seeds and Pepper Corns till the seeds splutter. When it cools pound it roughly.
Grate the Amlas and set aside.
Heat oil in a seasoning pot. Fry Mustard seeds, Chana Dal, Urad Dal and Peanuts on a medium flame until the peanuts crackle. Slow seasoning gives the dish a special taste.
Put the rest of the ingredients into the fried seasoning one by one. Fry till good aromas emanate. Put the rest of the ingredients into the fried seasoning one by one. Fry till good aromas emanate.
Add the Sambar Powder and put the stove off after 30 seconds. Now add the grated Amla. This will help to remove the raw smell from the Amla
Mix the Seasoning with the cooled rice slowly and thoroughly. Leave aside for 30 minutes for the sourness of Amlas to get absorbed in the rice.
This healthy Amla Rice is ideal for Lunch Boxes. It is also a perfect Prasadam (Puja Offering).