Usirikaya Pulihora - Amla Rice Recipe, Biyyam Chawal, How To Make Usirikaya Pulihora - Amla Rice Recipe

Amla  Rice is a wonderful savory rice preparation having all the goodness of Amla which  is  one  of  the  richest  sources  of  vitamin  C  Usirikaya Pulihora  Usirikaya Pulihora is a variation of the commonly prepared Tamarind rice. Here Amla paste is used to give that tangy taste instead of tamarind. Usirikaya rice is tangy, sour and salty to taste.  It is extremely flavorful as it is seasoned with fresh curry leaves, coriander leaves, spiced with dry red chillies, green chillies.

The amla rice is also added with fried groundnuts and tempered with urad and chana dal which gives a nutty taste to the dish. Usirikaya Pulihora is absolutely flavorful and has a unique and distinctive taste on bite. This dish is considered a popular festival food traditionally served as prasadam in most of the Andhra and south Indian temples. Generally during the festival of Seetha Rama Kalyanam, packets of pulihora are distributed to the devotees. This ritual is also practiced during the Ganesh Chaturthi festival.

Recipe:  Usirikaya Pulihora – Amla Rice

Ingredients:

1. Amla pieces -        1 cup
2. Coriander leaves -        ¼ bunch
3. Green chillies -        5 nos
4. Salt -        to taste
5. Mustard seeds -        1 tsp
6. Cumin seeds -        1 tsp
7. Dry Red Chillies -        2 nos
8. Urad dal -        1 tbsp
9. Chana dal -        1 tbsp
10. Groundnuts -        1 tbsp
11. Turmeric powder -        1 tsp
12. Oil -        3 tbsp
13. Rice, cooked -        2 cups

 Directions:

1. Take a mixie jar and add amla pieces, coriander leaves, green chillies, little salt and blend to smooth paste.
2. Heat oil in a pan and add mustard seeds, cumin seeds, dry red chillies, urad dal, chana dal, groundnuts and sauté well.
3. Then add little salt, turmeric powder, amla paste and sauté.
4. Add cooked rice and mix thoroughly and serve hot.

Pulihora is a very common and traditional preparation from the Andhra, Karnataka and Tamil Nadu cuisines. Puli means sour taste hence the name pulihora as this is made with spicy tamarind gravy mixed with rice. Pulihora is a rice preparation recipe that actually tastes exotic and unique. Pulihora is also commonly known by different names namely puliyodharai in Tamil or Chitrannam or Puliyogare in Kannada.

Amla is popularly known as the Indian Gooseberry which is found throughout Nepal and also in India, Bhutan, Sri Lanka, South China and Southeast Asia. Amla is an excellent fruit which is sour, bitter, astringent and is quite fibrous. In India, this fruit is usually soaked in salt water and turmeric to make them palatable. Fresh amla fruit is used in make chutneys and relishes in India. It is also used along with several other herbs as an ayurvedic tonic.

The fresh amla fruit is just washes as also eaten just like that with some salt. Amla pickle can be prepared in various ways with different spices. Amla Pickle is a tangy and spicy South Indian condiment. Amla is a rich source of Vitamin C and has many uses in Ayurvedic medicines. Amla has become an important part in most of the ayurveda medicine as it has cooling, diuretic and laxative properties. It has antibacterial, cardio-tonic, antiviral, and has resistance building properties.

It’s antibacterial and astringent properties, help in preventing infection and helps in the healing of ulcers, and hyper acidity. It is antispasmodic, and has a mild stimulant action on the heart and helps in lowering cholesterol. Pulihora can be prepared in various styles with either tamarind pulp, mango or lemon juice. It is a refreshing and comfort food and makes a complete satisfying meal. Pulihora is a south Indian delicacy that is famous throughout India.

The tempering from the dry chilies and peanuts gives an amazing spicy and crunchy-nutty taste. Pulihora  or Usirikaya Pulihora or Amla Rice goes excellently well with wafers, vadiyalu, vadiyams or chips. Do try preparing different types of fresh dishes. To try more delicious and favorite recipe of yours, do click on: www.vahrehvah.com.

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