Amlaki rice recipe for a quick, vegan, Indian dinner

Anisha
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amlaki rice recipe

A 5 minute vegan recipe using cooked rice and Indian gooseberry, Amla.

An every day Ayurvedic recipe from South Indian kitchens :)

An Ayurvedic rice recipe using Indian Gooseberry, By
Amlaki, Amla or Indian Gooseberry is a sacred tree in India, with two festivals dedicated to it, Amla Navmi and Amla Ekadashi. It is also one of the sacred trees that make a Panchwati. Some home gardens have an Amla tree, and the abundance of fruit is a matter of celebration:). Amla has a super high Vitamin C and other phytonutrients that improve immunity, longetivity and complete rejuvenation. Amla is used in the most famous of Ayurvedic sweet relishes, Chyawanprash.
 
Usually a chutney blend of fresh Amla fruit with a bit of green chilly, salt, a pinch of jeera or cumin seeds and mint or coriander leaves is a daily addition to the breakfast table, served with puri, paratha, roti, chila, or in a sandwich. This chutney makes the meal more delicious. Rice being a staple grain in India, it comes in many forms on the dinner table, including khichri, and pulao. This Amlaki rice recipe uses cooked white or brown rice with stir-fried Amla, curry leaves and spices. Amla rice is sometimes served a bhog in temples and available as prasadam to visiting devotees.
Prep Time: 10 Minutes
Cook Time: 5 Minutes
Yield: Serves 1 person.
Nutrition Facts: Amla is rich in Vitamin C, Vitamin A, Vitamin E, B Complex, Calcium, Magnesium, Manganese, Iron, Potassium, Zinc, Selenium, Sodium, and Omega 3 and 6 fatty acids.
Ingredients:
- 2 cups cooked rice
- 2 Amla fruit, deseeded and grated
- Sea salt or Himalayan rock salt to taste
- 1 green chilly, slit and deseeded
- 1 stalk of curry leaves, chopped fine 
- 1 pinch Black mustard seeds
- 1 pinch Turmeric powder or freshly grated turmeric root
- 1 pinch Heeng or asafetida powder
- 1 teaspoon Cold pressed oil, sesame, coconut or mustard
- 2 pieces of cashew nut (Optional)
Instructions:
Heat a skillet or heavy-bottomed steel pan and add oil, mustard seeds, curry leaves, green chilly, grated Amla, turmeric, heeng, cashew nuts and stir fry for 1 minute. Add cooked rice and salt to taste. Mix well and stir fry for another minute or so. Switch off the heat and keep the pan covered for a few minutes for the flavours to blend well. Serve hot with or without any chutney.



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