Fee the Recipe:
A nutritious twist to on a regular basis meals. Full of fiber from millet and vitamin C from amla, Little Millet Amla (Indian Gooseberry) Rice is each comforting and nourishing. Works nice for tiffin packing containers too. Check out this nut-free recipe.
- 2 cups cooked little millet (samai rice)
- 3-4 giant amlas grated (approx. 1 cup)
- 2 tbsp oil
- 1 tsp mustard seeds (sarson)
- 1/4 tsp hing (asafoetida)
- 1 complete dry pink chilli
- 1 sprig curry leaves
- 1 tsp chana dal (break up chickpea)
- 1 tsp urad dal (break up black gram)
- 1/2″ piece of ginger chopped
- 1-2 inexperienced chillies chopped
- 1 tsp salt or to style
- 1/2 tsp turmeric powder (haldi)
- 2 tbsp chopped inexperienced coriander leaves for garnish
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Grate the amlas and hold apart.
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Warmth oil in a pan. Add mustard seeds, hing (asafoetida), dry pink chilli, curry leaves, chana dal (break up chickpea), and urad dal (break up black gram). Saute till the dals start to colorize.
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Add the grated amla with ginger and inexperienced chillies. Saute for a couple of minutes till the amla softens a bit.
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Now add the cooked little millet, salt to style, and turmeric powder (haldi). Combine nicely. Cowl with a lid and let it prepare dinner for a couple of minutes.
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End with chopped coriander leaves. Combine nicely.
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The Little Millet Amla Rice is able to serve. Garnish with chopped coriander leaves and serve scorching.
- My kitchen is a nut-free kitchen. You may 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 nicely with boiled rice and small grain millets.
- Make sure that the millet is well-cooked and utterly cooled down earlier than cooking this recipe. Or it’s going to flip mushy. Leftover rice/millet works finest.
- If the cooked millet appears too dry, sprinkle some water and canopy with a lid for a couple of minutes. Don’t combine instantly.
This weblog publish is a part of ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla.
