Home / BREAKFAST RECIPES / SPICY AMLA RICE/INDIAN GOOSEBERRY/BETTADA NELLIKAYI CHITRANNA
23 November, 2017

SPICY AMLA RICE/INDIAN GOOSEBERRY/BETTADA NELLIKAYI CHITRANNA

Posted in : BREAKFAST RECIPES, RICE ITEMS - PULAV / MASALA BATH / BISIBELE BATH / CHITRANNA on by : Divya Suresh Tags:

My own version of amla rice, though made using the regular set of ingredients (I also make using raw mango in the same way) It was awesome and we all liked and enjoyed it thoroughly. Here in Gurgaon we get very good quality amla during winter and they are very big in size and they are more sour compared to what we get in namma Bengaluru. This one is the addition to the list of items made using amla, other than this I have posted achari amla subji , amla pickle , amla pickle/tokku , and various types of chutneys like amla chutney , dhaniya-amla chutney , Pudina-amla chutney , amla curd chutney . And yet to post some more chitranna recipes and pickle and tokku recipes.

 

Ingredients :

  • Cooked rice – 4 cups
  • Amla/bettada nellikayi – 6 to 8 nos.,
  • Green chilli – 6 to 8 (adjust)
  • Grated fresh coconut – 1/4 cup + 1/2 cup (adjust)
  • Fenugreek seeds – 1/2 tsp
  • Jaggery – 1 inch piece
  • Coriander leaves – 2 tbsp
  • Salt to taste

others :

  • Oil – 2 tbsp
  • Mustard seeds – 1/4 tsp
  • Bengal gram – 1 tbsp
  • Black gram – 1/2 tbsp
  • Grated ginger – 1 tbsp
  • Peanuts – 1/3 cup ( adjust)
  • Turmeric powder – 1/4 tsp
  • Curry leaves – few

 

PROCEDURE :

  • Cook amla in 1/2 cup of boiling water for 5 minutes, allow it to cool then remove the seeds
  • Dry roast the fenugreek seeds and the green chilli separately
  • Now gather everything, ie… cooked amla, green chilli, salt, jaggery, fenugreek seeds and 1/4 cup of coconut in a mixie jar and grind it into a fine paste, here you can add the water used for cooking amla

 

  • Heat oil in a pan, add in mustard seeds, bengal gram, black gram, ginger, curry leaves, peanuts and allow it to fry

  • Now add in turmeric powder, ground paste and saute everything well for two minutes

 

  • Keep the flame to sim, add in cooked rice, check for the salt and combine well

  • Sprinkle coriander leaves and remaining 1/2 cup of coconut