Andhra Usirikaya Pulihora / Amla Rice South Indian style Recipe / Gooseberry Flavoured Rice

Ingredients

• Rice cooked from 1 cup (about 185 g) rice grainsrice
• 2 teaspoonssalt, or to taste
• 75 ml (5 tablespoons)cooking oil
• About 50 g (½ cup)grated amla (Indian gooseberry), seeds removed
• ½ teaspoonasafoetida
• 5dried red chillies
• 5fresh green chillies
• 10curry leaves
• 1½ teaspoonsurad dal (split black gram)
• 1 teaspoonmustard seeds
• 1½ teaspoonschana dal (split yellow gram)
• ½ teaspooncumin seeds
• ½ teaspoonsesame seeds
• ½–¾ teaspoonturmeric powder
• 10cashew nuts
• 10peanuts

Instructions

1. 1

   Prepare the ingredients

   Cook the rice, then set it aside. Slit the green chillies lengthways and grate the amla, discarding the seeds.

2. 2

   Heat the oil

   Set a frying pan over a medium heat. Add half the oil and let it heat, then add the tempering ingredients: urad dal, mustard seeds, chana dal, cumin seeds, sesame seeds, turmeric, cashews and peanuts.

3. 3

   Fry the chillies

   Sauté the tempering for 2–3 minutes. Add the slit green chillies, dried red chillies, curry leaves and asafoetida.

4. 4

   Soften the amla

   Once the dried red chillies have darkened, add the grated amla. Stir continuously for 3–4 minutes, until it softens and loses its raw taste.

5. 5

   Mix in the rice

   Add the salt and cooked rice to the pan. Mix thoroughly so the amla, salt and tempering coat the rice evenly.

6. 6

   Heat and serve

   Keep the pan over the heat for 2–3 minutes, or until the rice is hot. Switch off the heat and serve.

What is amla pulihora?

Pulihora is a South Indian rice dish known for its tangy flavour and seasoned tempering; this Andhra-style version gets its sharpness from grated amla, or Indian gooseberry.

Rice makes a mild base for the tart fruit, while chillies, curry leaves, spices and toasted pulses bring fragrance and crunch. It is a useful way to turn cooked rice into a complete-flavoured meal without a long cooking time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 770 calories, 15g protein, 96g carbs, 38g fat.

Rice supplies most of the carbohydrates, while the cooking oil and nuts contribute much of the fat; the pulses and nuts provide some protein. The salt is a significant source of sodium, so consider serving the rice with unsalted yoghurt or vegetables rather than another salty side.

Choose and prepare the rice

Cooked rice: the recipe starts with rice cooked from 1 cup of grains. If cooking it ahead, let it cool enough to handle so it is easier to mix without crushing the grains.

Amla: grate the fruit and remove the seeds before cooking. The recipe relies on stirring it in the pan until it softens and its raw taste fades.

Build the tempering

Dal and seeds: urad dal, chana dal, mustard, cumin and sesame provide different kinds of crunch and aroma. Keep them moving in the hot oil so they toast without scorching.

Chillies and leaves: slit green chillies, dried red chillies and curry leaves add heat and fragrance. Asafoetida is added with them to season the oil.

Get the texture right

Nuts and pulses: cashews, peanuts and the two dals should be lightly toasted for a crisp contrast with the soft rice. Watch the pan closely, as small tempering ingredients can darken quickly.

Rice coating: mix patiently after adding the rice so the grated amla and seasoned oil spread throughout. Fold rather than mash to help the grains stay intact.

Watch the cooking cues

Amla: stir it for 3–4 minutes, until softened and no longer raw-tasting. Keep it moving so it cooks evenly in the pan.

Final heating: once the rice is mixed in, cook for another 2–3 minutes, or until hot. The dish is ready when the rice is warmed through and evenly seasoned.

Serve it as a meal

Serve the rice hot as a light lunch or supper. A cooling accompaniment such as plain yoghurt or a simple cucumber salad can temper the chilli heat.

For a more substantial plate, add a protein-rich side such as dal or beans. Keep extra salt in the accompaniment modest, since the rice is already seasoned.

Recipe notes & tips

• Cook the rice before starting the tempering so it is ready to add to the pan.
• Slit the green chillies lengthways to release their flavour into the oil.
• Stir the amla continuously during its 3–4 minutes in the pan.
• Keep the nuts and dals moving as they toast so they brown evenly.
• Fold the rice through the tempering carefully to avoid breaking up the grains.
• Taste before serving and adjust the salt to your preference.

Variations

• Milder heat: use fewer green chillies to reduce the chilli kick.
• More tartness: add a little extra grated amla and cook it until softened.
• Nut-free: leave out the cashews and peanuts.
• Less oil: reduce the oil, keeping enough in the pan to cook the tempering.
• Fresh finish: serve with chopped coriander for a fresh herbal note.

Common mistakes to avoid

• Adding amla too early: wait until the dried red chillies have darkened before adding it.
• Leaving the amla unstirred: stir continuously for 3–4 minutes so it softens evenly.
• Scorching the tempering: keep the pulses, seeds and nuts moving over the medium heat.
• Mashing the rice: fold it through gently to preserve the grains.
• Serving it lukewarm: keep it over the heat for 2–3 minutes after mixing, until hot.

How to store

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

Frequently asked questions