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Gooseberry Rice

15 Oct

Usirikaya Pulihora.

Gooseberry / Amla is chopped up and ground into paste with coconut and green chiles. Oil is tempered with spices and the gooseberry paste is briefly fried till the raw smell is gone. Finally steamed rice is mixed with the tempering and gooseberry rice is served immediately with pickle or raita.
Makes: around 3 Servings of Gooseberry Rice.


Raw Rice 1 1/2 cups
Gooseberry (Fresh or Frozen) 5 – 6
Grated Coconut 1/2 Cup
Green Chiles 4 – 5
Turmeric Powder few Pinches
Salt to taste


Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Chana Dal 1/2 tsp
Urad Dal 1/2 tsp
Broken Red Chiles 5
Asafoetida a pinch
Curry Leaves 6
Oil 1 tbsp

Method of preparation:

Wash and chop the gooseberry around the seed and discard the seed and chop up the flesh.
Remove stems, wash and slice the green chiles.
Grind chopped gooseberry, coconut, green chiles and salt into paste adding enough water.

Refresh rice with water and cook in 3 cups of water until all the water has been absorbed and rice turns soft.
Fluff up the rice on a wide plate and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ground gooseberry paste and turmeric powder.
Cook till the raw smell of the gooseberry and the green chile is gone (around 3 mintues).
Stir in steamed rice and fry for a minute or two to let the rice absorb all the flavors.
Cover and remove from heat.
Serve gooseberry rice immediately with raita or with any pickle.
Notes: Gooseberry rice can be prepared with leftover rice.

Suggestions: Make sure not to overcook the gooseberry paste once added to the pan.
Variations: You can also add chopped onion and cilantro to the tempering if you wish. Roasted peanuts are also generally added to the rice.
Other Names: Gooseberry Rice, Amla Rice, Usirikaya Annam, Usirikaya Pulihora.