Nellikai Saadam | How to make Gooseberry Rice | Easy Amla Recipe
I was wandering of what to do with these many berries of around 16. I tried two recipe with that Gooseberry Rice and Gooseberry Chutney. Both the recipes was hit at my home. I'm happy of two new recipes I made, especially chutney tasted simply delicious with Idli /dosa. The rice tastes tangy, spicy and more or less similar to lemon rice.
Preparation & Cooking Time : 20 Minutes
YIELD :2 Servings
Ingredients:
Cooked Rice - 2 Cups, cooled(I Used Basmati Rice)Gooseberry / Nellikai - 8-10 no.
Dried Red Chilli - 4 no.split into half
Split Bengal Gram / Channa Dal - 1 tbsp
Split Black Gram /Urad Dal - 1 tbsp
Ginger - 1tbsp,finely chopped
Mustard Seeds - 1tsp
Asafoetida -1/4tsp
Oil - 1tbsp
Curry leaves - 4-5 no.
Method:
- Wash and pat dry the gooseberry in the clean kitchen towel. Grated or chop roughly, discard the stone. Grind to paste and extract the juice. keep aside.
- Heat oil in a heavy bottom vessel, like kadai pour a tbsp of oil. Once oil gets hot throw in the mustard, wait to splutter, add cumin, all grams /dals. broken chilli, curry leaves. Fry until the dal turns golden brown. Add chopped ginger and saute.
- Stir in the asafoetida, gooseberry juice, turmeric powder. Continue cooking on medium high flame until the juice thicken.
- Mix 2 cups of cooked rice, stir well with required salt. Simmer cook on low flame for 5 minuted, covered.
- Serve with Papad.
Note:
- According to the sourness of the gooseberry, adjust the quantity of use. For more spice add some split green chillies.
- Taking gooseberry juice with honey improves eye sight. Try it.
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