Nellikai Saadam | How to make Gooseberry Rice | Easy Amla Recipe

I bought a packet of fresh Indian gooseberry from Mustafa two weeks back when I went for my monthly grocery purchase. I never get a chance to try recipe with gooseberry before, the only incident I remember while penning this post, my mom use to lit a ghee lamp using it for kaarthika somvar( a special day for Lord Shiva), the whole day she takes fast and pray for us. Mothers are living God I should say in simple, they sacrifices and thinks about us more than we expect.

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.

Gooseberry also known as nellikai / amla. It has got good source of Vitamins C. It helps to prevent cold and cough if used regularly in diet. Also helps to strenghten hair skin, improves hair growth and avoid grey hair too. That's why most of the hair oil contains Amla in it. It helps to treat anti-ageing and good for skin.

Preparation & Cooking Time : 20 Minutes

YIELD :2 Servings


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.


  1. 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.
  2. 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.
  3. Stir in the asafoetida, gooseberry juice, turmeric powder. Continue cooking on medium high flame until the juice thicken.
  4. Mix 2 cups of cooked rice, stir well with required salt. Simmer cook on low flame for 5 minuted, covered. 
  5. Serve with Papad.


  • 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.

Related Posts:

Pomegranate Rice
Mango Rice
Tawa Pulao
Mint Rice
Spiced Chickpea Babycorn Rice

Print Friendly and PDF


Google Analytics Alternative