Nut-Free Little Millet Amla Rice Recipe

Contents

Rate the Recipe:

A nutritious twist to everyday meals. Packed with fiber from millet and vitamin C from amla, Little Millet Amla (Indian Gooseberry) Rice is both comforting and nourishing. Works great for tiffin boxes too. Try out this nut-free recipe.

2 cups cooked little millet (samai rice)
3-4 large amlas grated (approx. 1 cup)
2 tbsp oil
1 tsp mustard seeds (sarson)
1/4 tsp hing (asafoetida)
1 whole dry red chilli
1 sprig curry leaves
1 tsp chana dal (split chickpea)
1 tsp urad dal (split black gram)
1/2″ piece of ginger chopped
1-2 green chillies chopped
1 tsp salt or to taste
1/2 tsp turmeric powder (haldi)
2 tbsp chopped green coriander leaves for garnish

Grate the amlas and keep aside.
Heat oil in a pan. Add mustard seeds, hing (asafoetida), dry red chilli, curry leaves, chana dal (split chickpea), and urad dal (split black gram). Saute until the dals begin to colorize.
Add the grated amla with ginger and green chillies. Saute for a few minutes until the amla softens a bit.
Now add the cooked little millet, salt to taste, and turmeric powder (haldi). Mix well. Cover with a lid and let it cook for a few minutes.
Finish with chopped coriander leaves. Mix well.
The Little Millet Amla Rice is ready to serve. Garnish with chopped coriander leaves and serve hot.

My kitchen is a nut-free kitchen. You can 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 well with boiled rice and small grain millets.
Make sure the millet is well-cooked and completely cooled down before cooking this recipe. Or it will turn mushy. Leftover rice/millet works best.
If the cooked millet seems too dry, sprinkle some water and cover with a lid for a few minutes. Do not mix immediately.

This blog post is part of ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla.