Ingredients

• 2 cups - cooked rice
• 8 to 10 - amla, extract the juice out of it
• 1/2 tsp - turmeric powder
• 1/4 tsp - methi powder
• Salt - to taste
• Seasoning:
• 1 tsp - mustard seeds and urad dhal
• 1/4 tsp - fenugreek seeds
• 3 - dried red chillies
• 7 to 8 leaves - Curry leaves
• 1 tsp - channa dhal
• 1 tbsp - peanuts
• 1/2 tbsp - oil

How to Make Nellikai Saadham- Gooseberry Rice

• Wash the amla well and blend it well, in a blender, by adding very little water.
• Filter the juice.
• Mix the juice with turmeric powder, methi powder and salt.
• Heat oil in a kadai. Add mustard seeds and urad dhal.
• When the seeds start spluttering, add fenugreek, channa dhal, peanuts and the remaining ingredients one by one.
• Fry it on low flame, until the peanuts looks fried and the colour changes.
• Finally, add the amla juice and let it boil for a minute, now add the cooked rice and mix well, to coat all the rice with the mixture.
• Take it off from flame and serve warm, with mutton sukka and pappadams.
• Recipe courtesy: Taste of Pearl City