Usirikaya Pulihora Recipe | Andhra Style Amla Pulihora | Healthy & Tangy Gooseberry Rice Recipe
Usirikaya Pulihora Recipe Usirikaya Pulihora is a tangy Andhra style amla rice that many Telugu families make during Karthika Masam, when usirikaya (Indian gooseberry) is in season and eating it is considered auspicious. Fresh grated amla is sautéed in a fragrant tadka of cashews, chana dal, urad dal, ginger, curry leaves and crispy buttermilk chilies, then tossed with soft turmeric rice.
A small squeeze of lemon balances the bitterness and astringency of the gooseberry, but this is not lemon pulihora. It is a true usirikaya pulihora, sour, spicy and full of flavour. Enjoy this easy gooseberry rice with crispy appadalu, vadiyalu or a cup of fresh curd for a simple festive meal or a quick lunch box recipe.
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Tips
Add salt while cooking the rice:
Salt added to the cooking water gets absorbed properly into every grain, so the pulihora tastes evenly seasoned.
Cool the turmeric rice:
Spread the rice on a wide plate and let it cool so the grains stay separate and do not turn mushy.
Use half a lemon only:
The lemon juice is just to balance the bitterness and astringency of the amla. This is usirikaya pulihora, not lemon pulihora, so do not add more.
Use buttermilk chilies in the tadka:
Majjiga mirapakayalu give a kick of sourness, spice and saltiness that suits this gooseberry rice perfectly.
Choose cashews over groundnuts:
Cashews enhance the taste of both lemon pulihora and usirikaya pulihora and add a rich crunch.
Turn off the flame before adding amla:
Sauté the grated gooseberry in the hot oil off the flame so it softens without burning or turning bitter.
Use peanut oil or sesame oil:
These oils give the traditional Andhra pulihora flavour.
Usirikaya Pulihora Recipe | Andhra Style Amla Pulihora | Healthy & Tangy Gooseberry Rice Recipe - Recipe Video
Usirikaya Pulihora Recipe | Andhra Style Amla Pulihora | Healthy & Tangy Gooseberry Rice Recipe
Ingredients
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For the rice
- 1.5 cups rice
- Little salt
- 3 cups water
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For the turmeric rice
- Little salt
- 1/2 tsp turmeric
- 4-5 tbsp peanut oil / sesame oil
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For the gooseberry
- 5 usirikaya (Indian gooseberries / amla), grated
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For the tadka
- 7-8 tbsp oil
- 1/2 tbsp urad dal
- 3-4 tbsp cashews
- 1 tbsp chana dal
- 1 tsp mustard seeds
- 1 tsp cumin
- 1.5 tbso ginger, chopped
- 2 buttermilk chilies (majjiga mirapakayalu)
- 1 sprig curry leaves
- 1/8 tsp hing (asafoetida)
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To finish
- 1/2 lemon, juice
- Coriander, chopped
Instructions
- Add 1.5 cups rice, a little salt and 3 cups water to a pressure cooker. Pressure cook for 3 whistles.
- Transfer the cooked rice to a wide plate. Sprinkle a little salt, 1/2 tsp turmeric and 4-5 tbsp peanut oil or sesame oil. Combine well and let it cool.
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Grate 5 gooseberries and keep aside.
- Heat 7-8 tbsp oil in a pan. Add 1/2 tbsp urad dal, 3-4 tbsp cashews and 1 tbsp chana dal. Fry well.
- Add 1 tsp mustard and 1 tsp cumin. Fry well. Add 1.5 tbsp chopped ginger and 2 buttermilk chilies. Fry well.
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Add 1 sprig curry leaves and 1/8 tsp hing. Fry well. Turn off the flame and add the grated gooseberry. Sauté well for 3-4 mins.
- Add the cooled turmeric rice, squeeze in 1/2 lemon juice and add chopped coriander. Coat the rice well. Your Usirikaya Pulihora is ready. Enjoy this tangy Karthika Masam amla rice with appadalu, vadiyalu or curd.
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