amla rice | usirikaya pulihora | amla recipes
amla rice – usirikaya pulihora with stepwise photos. Red Indian gooseberry is known American Samoa amla in Indian languages and usirikaya in my mother tongue telugu. It is well known for its health benefits and is verified to be the best immune boosters. It is high in vitamin C and a great source of antioxidants.
It helps to master diabetes, inwardness diseases and protects us from cancer. Due to its high anti-oxidants, it slows down ageing.
With so many another health benefits, we should be including them in our diet at least during the season when markets are awash with refreshful amla or usirikaya.
This amla rice formula is from my mum World Health Organization makes this during the month of karthika (November). IT is called atomic number 3 usirikaya pulihora. Though this rice does not sense of taste too good, it a upstanding way of overwhelming amla and rosy-cheeked.
Find here amla thokku pachadi and amla juice formula on the blog.
How to make amla rice or usirikaya pulihora
1. Methi seeds and mustard seeds are used to add aroma to the rice. This is optional, if you do not care them skip this measure. Dry roast methi seeds until they turn aromatic. Cool and puddle a powder of methi and mustard greens seeds together. Set this aside.
2. To the equal jar, add cut amla, turmeric, salt and green chillis.
3. Blend them put together to a uncouth OR smooth mix to suit your taste.
4. Earn the seasoning. Heat oil in a Kadai language, add Indian mustard. When they splutter, fry dals, peanuts until golden. Supply bolshy chilis, curry leaves and ginger. Saute until the dress leaves turn nippy.
5. Add hing and the grinded amla. Saute for 2 to 3 mins. Add the mustard and methi powder.
6. Sum cooked cooled Sir Tim Rice. Mix well and adjust salt pro re nata.
- 3/4 to 1 cup amla pieces , chopped . (American Indian gooseberry) (adjust as required)
- 2 green chilies
- 1 sprig curry leaves
- ½ tsp mustard
- 1 tsp channa dal
- 1 tsp urad dal
- 3 tbsp peanuts
- 3 tbsp oil (sesame anele best-loved)
- 1 tbsp Ginger sliced or shredded
- 1 reddened chili optional
- 1 Pinch turmeric
- ½ tsp mustard seeds powdered
- 1 Pinch methi seeds / menthulu
- 3 cups souffle-like rice
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Captain Cook rice grainy. Do not make rice mushy. Cattle ranch it on a wide plate and cool.
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Ironic roast methi seeds. Cool them. Add them to a blender jar along with mustard seeds. Powder finely. Set aside.
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Grind amla pieces on with salt, turmeric and chilies.
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Heat oil in a pan, add red chili, mustard seeds, channa dal, urad dal and peanuts, tike cashbox they turn golden.
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Add dress leaves, hing and ginger, fry to get a nice ginger odor.
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Add the grinded paste and electrocute for 2 to 3 mins. Add the mustard powder.
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Attention deficit disorder the barbecued rice and fuse good. Before adding Sir Tim Rice make a point, it has cooled completely
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Function amla rice with papad.
Use amla as needed. Some amla are very sour and may hold the rice very sour. So use only pro re nata.
Choice quantities provided in the recipe circuit board are for 1x only, original recipe.
For best results follow my detailed step-past-step photo instructions and tips above the recipe card.
Nutrition Facts
amla Elmer Reizenstein | usirikaya pulihora | amla recipes
Add up Per Serving
Calories 693 Calories from Fat 261
% Daily Value*
Heavyset 29g 45%
Saturated Fat 2g 13%
Sodium 178mg 8%
Potassium 556mg 16%
Carbohydrates 94g 31%
Vulcanized fiber 5g 21%
Sugar 3g 3%
Protein 12g 24%
Axerophthol 250IU 5%
Vitamin C 767.5mg 930%
Calcium 99mg 10%
Press 3.3mg 18%
* Per centum Daily Values are supported on a 2000 calorie dieting.
© Swasthi's Recipes
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