Usirikaya pulihora || Amla Rice

Some meals are nutritious in addition to being delicious. One such recipe is Amla Rice. Amla Pulihora is another name that Telugu people prefer to use. Whatever you call it, the taste is excellent. Because it can be prepared in 10 minutes, it is also a great option for lunchboxes.

All of the beneficial elements found in amla can be easily accessed with the Amla Rice recipe. Despite being informed that amla is a great source of healthy components, children typically have little desire to eat it on its own. When Amla is served with rice as seen above, they are quite ready and willing to eat it.

In actuality, Telugu households seldom ever prepare or consume Amla rice! Tamilian or Kannadiga homes are more likely to use this recipe. To make it more appealing, I have taken care to add a pleasing amount of aroma to the flavor.

As long as amla is available in the market, the preparation of amla rice should be done often during the winter months so that the body can benefit from the goodness of this natural vitamin.

Ingredients:-------

 1 cup of amla pieces.
 1/4 bunch of coriander leaves.
5 green chillies.
salt to taste.
1 tsp mustard seeds.
1 tsp cumin seeds.
2 dry red chilli.
1 tsp urad dal.
1 tsp chana dal.

1 tablespoon of ground nuts.

10-12 cashew nuts  
1/2 tsp turmeric powder.
3 tsps of oil.

2 cups of cooked rice.
handful curry leaves. 

How To Make Amla Rice Step By Step:------------

1.Add the amla pieces, cumin seeds, and a little pinch of salt to a mixie jar and blend until a smooth paste forms.

2.Heat oil in a pan and add mustard seeds, cumin seeds, dry red chilly, green chiily, urad dal, chana dal, ground nuts, cashew nuts curry leaves and saute it.

3.Next, sauté it with a little salt, turmeric powder, and amla paste.

4.Slowly and thoroughly combine the cooled rice with the seasoning. Allow the rice to absorb the sourness of the amlas for half an hour.

5.Lunchboxes are a great way to use this nutritious Amla rice. Additionally, it is the ideal Prasadam (Puja Offering).

Advice for Indian gooseberry, or amla:-----


In this recipe, I used five lemon-sized Amlas. You can add grated Amlas afterward if you prefer the dish more sour.

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.

Remember to turn off the burner before adding the spices to the grated Amla. Amla's nutrients tend to be destroyed by the heat.

Wait at least half an hour before consuming the rice after it has been combined with the seasoned amla. The rice needs time to absorb the sourness of the Amla. The rice will taste tasteless otherwise.