Amla (Indian Gooseberry) is a rich source of many nutrients. It is believed to be the fruits of Gods which enhances the life span of Human beings. Amla enhances food absorption, balances stomach acids, fortifies the liver, nourishes the brain and mental functioning, and supports the heart. It also strengthens the lungs, regulates elimination of free radicals, enhances fertility, helps the urinary system, improves skin quality, and promotes healthier hair. This fruit acts as a body coolant, flushes out toxins, increases vitality, aids in vision care, improves muscle tone, and acts as an antioxidant.
And so, any dish which uses this vegetable should be a very healthy dish. So, let us make a very tasty dish with Amla. I make this Gooseberry Amla rice during the seasons when Amla is available. I add some Sugar to enhance the taste.
Grated Indian Goose Berry (Amla/Nellikai) – 1 cup
Cooked Rice – 3 cups
Oil – 2 tbsp (Sesame Oil is preferred)
Mustard – ¾ tsp
Urad Dal – 1 tbsp
Chana Dal (Bengal Gram) – 1 tbsp
Peanuts – 2 to 3 tbsp
Curry Leaves – from 1 or 2 twigs
Green Chillies – 2 (slitted)
Red Chillies – 1 (broken)
Grated Ginger – from 1 inch long piece
Turmeric Powder – ¼ tsp
Asafoetida – a generous pinch
Salt to taste
Cook the rice in such a way that each grain remains separate (not mashed together). Spread the cooked Rice in a plate. When it becomes warm, add a spoon of Oil. Mix gently and allow it to cool now.
Heat the remaining Oil in a broad pan. Add Mustard Seeds, Urad Dal, Channa Dal and the Peanuts. When the Mustard finishes crackling, add the Red Chilli, Curry Leaves. Stir fry for a few seconds. Add the Grated Ginger and Green Chillies. Cook in low flame for 30 to 40 seconds.
Now, add the Turmeric Powder and Asafoetida. Stir cook for a few seconds.
Add the grated Amla and Salt and stir cook for few more seconds.
Add Sugar and cook till the Amla become soft.
Add the cooked Rice and mix gently.
Add the Coriander Leaves and mix gently again.
Transfer to a serving bowl.
Serve with Papad, Potato Curry etc. I served with Phool Mathana in Tomato gravy.