Amla Rice

Ingredients

• 600 g (3 cups)cooked rice
• 8 largeIndian gooseberries (amla)
• to tastesalt
• a pinchground turmeric
• 3green chillies, chopped
• a handfulfresh coriander, chopped
• ½ inchginger, chopped
• a pinchroasted fenugreek powder (optional)
• 1 tbspghee (optional)
• 3 tbsppeanuts
• 1 tspBengal gram (chana dal)
• 1 tspwhite lentils (urad dal)
• 1 tspmustard seeds
• ½ tspcumin seeds
• ¼ tspasafoetida powder
• 2whole dried red chillies
• 10curry leaves
• 4 tbspcooking oil

Instructions

1. 1

   Prepare the amla

   Wash the amla, chop them into small pieces and discard the stones.

2. 2

   Grind the paste

   Put the chopped green chillies, ginger, amla and fresh coriander in a mixer jar and grind to a paste. Add 1–2 tsp water if needed to help it blend.

3. 3

   Fry the peanuts

   Heat the oil in a wide pan. Add the peanuts and fry for a few seconds, until they begin to crackle.

4. 4

   Add the spices

   Stir in the urad dal and chana dal for a few seconds. Add the cumin, mustard seeds, dried red chillies, asafoetida and curry leaves, then sauté.

5. 5

   Cook the paste

   When the cumin and lentils turn golden-red, add the amla paste. Sauté for 2 minutes over medium heat.

6. 6

   Mix in the rice

   Add the turmeric, cooked rice, salt and roasted fenugreek powder. Mix gently to coat the rice.

7. 7

   Heat until steaming

   Cook until the rice is hot and steaming. If using, add 1 tbsp ghee before turning off the heat.

8. 8

   Serve the rice

   Serve with papad, potato crisps, aloo sabzi, boondi raita or buttermilk.

What is amla rice?

Amla rice is a South Indian-style seasoned rice dish built around Indian gooseberry, known as amla. The fruit’s tart flavour is ground with chillies, ginger and coriander, then mixed into cooked rice.

This version combines that sharp, herbal paste with a spiced tempering of lentils, peanuts, curry leaves and whole spices. It is a practical choice when you have cooked rice ready to use.

Nutrition and macros by portion

The nutrition label shows one serving as written: 821 calories, 14g protein, 85g carbs, 48g fat.

The rice supplies most of the carbohydrates, while the cooking oil, peanuts and optional ghee contribute much of the fat. Peanuts, lentils and rice provide protein. Balance a serving with raita or vegetables on the side.

The amla paste

Amla: Remove the stones before blending, as they are hard and not suitable for the paste. Chopping the fruit into small pieces helps it grind evenly.

Green chillies: These bring heat to balance the amla’s tang. Adjust the number to suit your preference, while keeping in mind that the recipe specifies three.

Building the tempering

Peanuts and lentils: Fry the peanuts first, then add the two dals. They contribute crunch and a toasted flavour, so stir often to stop them catching.

Whole spices: Add the cumin, mustard seeds, dried chillies, asafoetida and curry leaves after the dals. Their brief sauté perfumes the oil before the paste goes in.

Getting the texture right

Golden lentils: Let the lentils and cumin turn golden-red before adding the paste; this is the colour cue given in the method. Avoid leaving them unattended, as small lentils can brown quickly.

Steaming rice: Fold gently so the grains stay as intact as possible. The dish is ready when the rice is hot and steaming throughout.

Choosing and adding the rice

Cooked rice: Use rice that is already cooked, as the method does not include cooking it from raw. If it is clumped, loosen it gently before adding it to the pan.

Gentle mixing: Stir just enough to distribute the amla paste and spices. Vigorous stirring can break the grains and make the finished dish dense.

Serving ideas

Accompaniments: The recipe suggests papad, potato crisps, aloo sabzi, boondi raita or buttermilk. A cooling raita or buttermilk offers a mild contrast to the tart, spiced rice.

For a fuller plate, serve alongside a vegetable dish or a bowl of raita, and choose a crisp accompaniment if you want extra crunch.

Recipe notes & tips

• Use cooked rice that is easy to separate so it mixes evenly with the paste.
• Add water to the mixer a teaspoon at a time if the amla mixture struggles to blend.
• Stir the peanuts and lentils frequently as they fry so they colour without scorching.
• Keep the heat at medium while sautéing the amla paste.
• Fold the rice into the paste gently to help preserve the grains.
• Add the optional ghee just before turning off the heat.

Variations

• Milder heat: Use fewer green chillies for a gentler version.
• More tartness: Add extra amla paste if you have some prepared.
• Extra crunch: Add more peanuts, frying them until they begin to crackle.
• Without ghee: Leave out the optional ghee and finish with the cooking oil already in the pan.
• Serve with raita: Pair the rice with boondi raita for a cool, creamy contrast.

Common mistakes to avoid

• Leaving in the amla stones: Remove them before blending so the paste is smooth.
• Adding too much water: Blend with only 1–2 tsp if needed, so the paste does not become runny.
• Scorching the tempering: Stir the peanuts and dals as they fry, and add the spices once the dals have had a few seconds.
• Overcooking the paste: Sauté it for 2 minutes over medium heat as directed.
• Mashing the rice: Mix gently so the cooked grains remain intact.
• Serving before it is hot: Cook until the rice is steaming throughout.

How to store

Refrigerate leftovers in a sealed container and use within 2 days. Reheat in a pan over low heat, stirring gently until hot; add a small splash of water if the rice seems dry.

Frequently asked questions