Usirikaya Pulihora / Amla / Gooseberry Rice

Recipe Cooked, Photographed and Written by Praveena

Prep Time:10 mins   CookTime:10 mins   Cuisine:Indian

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Andhra Usirikaya Pulihora / Amla Rice / Gooseberry Rice recipe is a generally made in South Indian household, during winters. It is the preferred rice recipe for offering to the God / Goddess during this season.

Not only for the availability of Amla / Gooseberry, during this season but even for its excellent health benefits.

This recipe is so easy and quick to make, except for the grating part of the usirikaya / amla. Amla is in season during winters.

And this rice recipe is perfectly suitable for diabetic patients, for kids lunch box and for travel too.

Table of Contents:

1. Possible Alterations for the recipe, ‘Andhra Usirikaya Pulihora / Gooseberry Rice’:
2. Health Benefits of ‘Usirikaya Pulihora / Amla Rice’:
3. Other recipes from my blog:
4. Step wise pics Procedure for ‘Andhra Usirikaya Pulihora / Amla Rice Indian style’:
5. Prep Work:
6. Cooking:
7. Tips:
8. Result:
9. Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
10. Recipe Card & Print:

Possible Alterations for the recipe, ‘Andhra Usirikaya Pulihora / Amla Rice / Gooseberry Rice’:

Rice variety to use: You can use any type of rice for this recipe, like Long grain, Short Grain, Basmati, Sona Masoori. I tired with long grain, basmati and Sona Masoori rice. 

Additional Ingredients: Roasted Sesame seeds powder / Nuvvula Podi (1 tablespoon) can be added along with cooked rice.

To have more sourness: Then just add 2 tablespoons of fresh lemon juice at the end and mix.

Health Benefits of ‘Usirikaya Pulihora / Amla Rice’:

Gooseberry / Usiri / Amla are excellent food source for hair growth, to stop hair fall and for lovely skin tone.  With anti-inflammatory properties, high in fibre, boosts immunity, slows down ageing, clears sore throat, reduces blood sugar, increases body metabolism.

To Conclude: This recipe is mainly for gaining Immunity, Vitamin C. It is suitable for Vegan, Vegetarian, Gluten free, Plant based, Kids friendly, Carbs rich diets.

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips mentioned at the end.

Rice recipes collection⇒  Main Course

Indian Meal Platters collection⇒   Bhojanam / Thali / Meal Platter

Lunch Boxes that I packed for my kids⇒  Lunch Box

Instant Pot recipes collection⇒   Electric Pressure Cooker / Instant Pot Recipes

Related Posts:

• Authentic Lemon Rice / Nimmakaya Pulihora
• Munagaku Pulihora / Moringa / Drumstick Leaves Rice
• Mamidikaya Pulihora / Raw Mango Rice
• Hanuman Jayanthi Bhojanam/ Festive Platter 
  

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Ingredients:

• Rice (cooked) – With 1 cup of rice grains
• Salt – 2 teaspoons (or) as per taste
• Cooking Oil – 5 tablespoons
• Grated Amla / Turimina Usirikaya – ½ cup
• Hing/Inguva/Asafoetida – ½ teaspoon
• Dry Red Chillies – 5
• Fresh Green Chillies – 5
• Curry Leaves – 10

Ingredients for Tempering:

• Urad dal / Minapappu / Split Black gram – 1½  teaspoon
• Mustard seeds / Aavalu – 1 teaspoon
• Chana dal / Split Yellow gram dal – 1½ teaspoon
• Jeera / Cumin Seeds – ½ teaspoon
• Sesame Seeds – ½ teaspoon
• Turmeric Powder – ½ to ¾ teaspoon
• Cashew Nuts – 10
• Ground Nuts / Peanuts – 10 

Special Ingredients:

• Curry Leaves
• Hing/ Inguva/ Asafoetida
• Cashew Nuts & Pea Nuts

Step wise pics Procedure for ‘Andhra Usirikaya Pulihora / Amla Rice Indian style / Gooseberry Rice’:

Prep Work:

Cooking:

Tips:

• Take care that the cooked rice is NOT sticky.
• The heart of this recipe lies in the tempering. So be careful, not to burn it.
• Adjust the salt and sour according to your taste.
• Actual saying about this dish is that, it tastes even better the next day than the same day.
• It can be made with freshly cooked rice or with left over rice too.
• Storage: It stays good even for 3 days at room temperature.
• This particular dish is not meant for storing in the fridge and re-heating. As the amla might release bitterness when re-heated.

Result:

• The taste of this dish is obviously sour, yet its lip smackingly delicious.
• Usirikaya Pulihora / Amla Rice / Gooseberry Rice, can be served with chilled curd/yogurt and with any chutney/dip on the side. Or can be eaten as it is.
• Perfectly suitable for travel and for lunch box too.

Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:

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Recipe Card & Print:

Andhra Usirikaya Pulihora / Amla Rice South Indian style Recipe / Gooseberry Flavoured Rice

VegCookBook by Praveena

South Indian Andhra style, most healthy and nutritious flavoured rice, using Amla / Gooseberry and Cooked Rice as main ingredients. Recipe below has step wise, pics and tips.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dinner, Main Course

Cuisine Indian, South Indian

Servings 2 people

Equipment

• Grater
• Frying pan (for stove-top method)

Ingredients

  

• Rice (cooked) – With 1 cup of rice grains
• 2 teaspoons Salt (or as per taste)
• 5 tablespoons Cooking Oil
• ½ cup Grated Amla / Turimina Usirikaya
• ½ teaspoon Hing / Inguva / Asafoetida
• 5 count Dry Red Chillies
• 5 count Fresh Green Chillies
• 10 count Curry Leaves

Ingredients for Tempering:

• 1½ teaspoons Urad dal / Minapappu / Split Black gram 
• 1 teaspoon Mustard seeds / Aavalu
• 1½ teaspoons Chana dal / Split Yellow gram dal
• ½ teaspoons Jeera / Cumin Seeds
• ½ teaspoons Sesame Seeds
• ½ to ¾ teaspoons Turmeric Powder
• 10 count Cashew Nuts
• 10 count Ground Nuts / Peanuts

Instructions

 

Prep Work:

• Firstly, get the rice cooked and keep it ready. Cut the green chillies length wise. Grate the Amla / Gooseberry, discard the seeds.

Cooking:

• Put a frying pan on stove top under medium flame.

  Add half of the oil, let it heat, then add all the items under ‘Ingredients for Tempering’
• Sauté the tempering for 2-3 mins. Then add>> slit green chillies, dry red chillies, curry leaves, hing / inguva / Asafoetida.
• When the dry red chillies turn dark, then add the grated amla. Keep stirring continuously for 3 to 4 mins, until the rawness of the amla is gone or until the amla softens.
• Next, add salt & the cooked rice into the frying pan. Mix everything thoroughly.

  Keep mixing everything thoroughly all throughout, so that the grated amla content, salt and tempering are well coated to the rice.
• Let the flame be on for about 2-3 mins (or) until the rice becomes hot. Then switch off and serve. Done!!

Notes

Please see the MAIN POST for recipe with step wise PICS & TIPS!

Keyword Andhra usirikaya pulihora recipe, homemade Amla recipe, how to use amla in cooking, South Indian Amla rice recipe

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