Amla Rice. Goose-Berries Rice.

Ingredients:

Goose-berries 10 + 5
Ginger 3” inch size – peeled and cut into match-stick size sticks.
Green chilies 6 – cut into thin sticks
Curry leaves 1 cup
Chana dal 4 spoons
Urad dal 4 spoons
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Asafoetida ¼ spoon
Salt
Turmeric powder ¼ spoon
Sesame oil 1 cup

For Rice:

Raw Rice 1 cup
Salt
Oil few spoons.

Method:

For Rice:

Wash and clean rice several times in running water. Maybe till the water runs clear. Strain and drain them.

In a pressure cooker, add this rice along with 2 cups of water. Add salt and few spoons of ghee.

Cook until it is done. Maybe for 3 whistles.

Then spread this cooked rice in a wide tray and allow it to cool. Maybe one can leave under fan. In this fashion one can get white-clean well separated stiff rice.

For Amla Sauce:

Wash and clean goose-berries(preferably aria-nellikkai in Tamil) Then remove its seeds.

Wet-grind 10 of those berries. While thinly chop like sticks….the remaining 5 berries.

In a heavy iron wok, heat oil. Splutter mustard and cumin seeds….one after the other.

Then add chana and urad dal, fry them till golden to reddish color. Then followed by Asafoetida, green chilies, ginger sticks and curry leaves. Fry them real good.

Now stir-in chopped berries and fry till fragrant. Then add wet-ground berry puree to this. Add salt and turmeric powder and fry them till they consolidate and oil shows-up on sides.

Then take this thick ‘Amla Sauce’ and mix with stiff-well separated rice. Mix them thoroughly. Pack them in a narrow vessel and leave for 2-3 hours.

Serve them later. One can fix this for lunch-box. Vitamin-C rich healthy meal.