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A nutritious twist to everyday meals. Packed with fiber from millet and vitamin C from amla, Little Millet Amla (Indian Gooseberry) Rice is both comforting and nourishing. Works great for tiffin boxes too. Try out this nut-free recipe.
- 2 cups cooked little millet (samai rice)
- 3-4 large amlas grated (approx. 1 cup)
- 2 tbsp oil
- 1 tsp mustard seeds (sarson)
- 1/4 tsp hing (asafoetida)
- 1 whole dry red chilli
- 1 sprig curry leaves
- 1 tsp chana dal (split chickpea)
- 1 tsp urad dal (split black gram)
- 1/2″ piece of ginger chopped
- 1-2 green chillies chopped
- 1 tsp salt or to taste
- 1/2 tsp turmeric powder (haldi)
- 2 tbsp chopped green coriander leaves for garnish
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Grate the amlas and keep aside.
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Heat oil in a pan. Add mustard seeds, hing (asafoetida), dry red chilli, curry leaves, chana dal (split chickpea), and urad dal (split black gram). Saute until the dals begin to colorize.
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Add the grated amla with ginger and green chillies. Saute for a few minutes until the amla softens a bit.
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Now add the cooked little millet, salt to taste, and turmeric powder (haldi). Mix well. Cover with a lid and let it cook for a few minutes.
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Finish with chopped coriander leaves. Mix well.
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The Little Millet Amla Rice is ready to serve. Garnish with chopped coriander leaves and serve hot.
- My kitchen is a nut-free kitchen. You can add peanuts and cashews. Add them with the dals.
- Add a teaspoon of sugar to tone down the amla’s coarseness and tartness.
- This recipe works well with boiled rice and small grain millets.
- Make sure the millet is well-cooked and completely cooled down before cooking this recipe. Or it will turn mushy. Leftover rice/millet works best.
- If the cooked millet seems too dry, sprinkle some water and cover with a lid for a few minutes. Do not mix immediately.
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This blog post is part of ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla.