Amla is an edible fruit which is sour, bitter and astringent. It is believed that it has originated from the drops of amrit (divine water) and so it is believed that it can cure any disease and is good for longevity of life. It is abundant in Vitamin C. It also helps in digestion, purifies blood, reduce cough, fever and strengthen the heart.
Many recipes are possible using Amla. It does not get easily spoilt and can be preserved in dried, pickled or
Alma rice is a very nutritious and delicious take on rice 🙂
Amla (Indian Goose Berry)-8
Green Chilli – 1
Ginger – 1 inch long
Haldi (Turmeric) Powder- 3 pinches
Coconut- 1 bowl
Rice (Cooked) – 1 bowl
Salt to taste
Sesame oil or any cooking oil – 1½ tbsp
Mustard Seed (Rai) – ½ tsp
Urad Dal (Black Gram Dal) – 1 tsp
Red Chilly- 2 (Broken)
Channa Dal (Bengal Black Gram) – 1 tsp
Curry Leaves – 1 spring
Cashew Nuts- 12
Hing (Asafoetida) – 1 pinch
Fenugreek (Methi) Powder- 1/8 tsp
Sugar – ¾ tsp
The cooked rice must be separate and should not be sticky.
Chop Amla into pieces, remove the seeds and discard.
Crush the Amla pieces with green Chili, Ginger, Salt, Turmeric Powder and Coconut into coarse form without water.
Heat oil and add Mustard.
When it crackles, add Urad Dal, Chenna Dal Red Chilli, and Curry leaves.
In another 15 seconds, add Asafoetida, Cashew Nuts and fry till golden.
Add crushed Amla and sauté for 2 to 3 minutes.
Add Sugar and mix well. Add the Rice and mix gently.
Cook for 2 minutes.
It goes well with Chilli Garlic Potato (recipe in link below).
Instead of Cashew Nuts, Peanuts can also be used.
Sugar was added to balance the sour and bitter taste of Amla.
Left over rice can also be used.