Wednesday, 8 February 2017

Amla Rice recipe - Usirikaya Pulihora - How to make Amla Rice


Amla Rice recipe also called Usirikaya pulihora in telugu and Nellikai Sadam (Chitranna) in tamil is a very healthy version of rice recipes. While taking the nutritional facts of amla into consideration, this recipe is a one pot meal which is also very tasty and yum. This is the end of season of amla aka gooseberry, I was a bit late in posting this recipe. I wanted to post it earlier but was concentrating much on green peas recipes as fresh green peas are also vividly available during this season. 


Amla Rice recipe - Usirikaya Pulihora


Well coming to our current seasonal fruit, amla is power packed with many nutrients. It's scientific name is Phyllanthus emblica.
It has vitamin A which helps in improving vision and other vision related issues. It has Vitamin C, Iron, folic acid which is good for both skin and hair.

It is rich in antioxidants and these antioxidants fight with free radicals and slows down the process of aging. Boosts fertility, acts as body coolant. Consuming amla juice on empty stomach helps in improving metabolism as a result contributes in weight loss, also reduces thyroid levels, blood sugar levels too. Here you can find more amla health benefits.

Also amla rice preparation is very easy. This Usirikaya Pulihora can be offered as prashad during pujas. I prepared this recipe on sankranthi and offered it to god as prashad. You can serve this amla rice recipe with boondhi raitha, papadams. 

Do check out other similar recipe, Tamarind Rice also called chinthapandu pulihora in telugu and puliyodharai in tamil.


Ingredients for amla rice recipe (Usirikaya Pulihora)

1. Rice - 3 cups

For Grinding:

2. Amla - 6 to 8 big sized
2. Green Chillies - 4
3. Turmeric Powder - 1/4 tsp
4. Salt - To Taste

For Tempering:

1. Curry Leaves - 1 sprig
2. Coriander Leaves - 4 to 5 sprigs
3. Green Chillies - 1
4. Dry Red Chillies - 4
5. Hing - 1/4 tsp
6. Salt - To Taste
7. Turmeric Powder - 1/8 tsp
8. Peanuts - 2 tbsps
9. Bengal Gram - 1 tbsp
10. Mustard Seeds - 1/2 tsp
11. Fenugreek Seeds - 1/4 tsp
12. Oil - 5 tbsps


nellikai sadam - chitranna


Instructions: 

How to make Amla Rice - Usirikaya Pulihora with step by step photos


1. Wash and cook rice completely, the rice should be soft and fluffy
2. Keep the cooked rice aside and allow it to cool down completely

Usirikaya - Amla - nellikai - gooseberry

3. Wash gooseberrys and chop them to small pieces, discard the seeds
4. If you cut the amla over the lines present on it then you can extract the flesh of amla completely without any wastage
5. Now in a mixer, add chopped amla pieces, green chillies, turmeric powder and salt as per the measurements given under "For Grinding" list


chinna usirikaya pulihora

6. And grind the stuff to a fine paste, do not add any water while grinding
7. This ground stuff measures a cup, keep this aside


usirikaya nilva pachadi choppu


8. Now heat a small pan for tempering


Ingredients for Amla Rice

9. Add oil and once it becomes hot, add all the ingredients under "For Tempering" list except coriander leaves and fry till a nice aroma pops out for about 5 minutes


pulihora popu thalimpu tempering

10. Now add ground amla paste and cook for 2 to 3 minutes till amla paste in nicely cooked and oil leaves the edges of the pan


nellikai sadam recipe


11. Now switch off the flame and pour this tempering on cooled rice, add coriander leaves and mix nicely
12. Check for salt and add if required


amla rice preparation

13. Healthy and tasty Amla Rice recipe or Usirikaya pulihora is ready to serve. This can be offered as prashad too.


how to make amla rice - usirikaya pulihora


Things to take care after amla rice preparation:

1. After mixing tempering to cooked rice, if your pulihora is not tangy then, it means the gooseberries you used are not much tangy. In this case you can squeeze some lime juice to bring the tanginess needed

2. After mixing tempering to cooked rice, if your pulihora is much more tangy than needed, it means the gooseberries you used are very much tangy. In this case you can add some more cooked rice to cut down the extra tanginess.