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Home » RICE VARIETIES » Nellikai sadam | Amla rice recipe, Indian gooseberry rice

Nellikai sadam | Amla rice recipe, Indian gooseberry rice

October 5, 2015 by Raks Anand 22 Comments / Jump to Recipe

amla-rice-recipe


Nellikai sadam, amla or Indian gooseberry rice is healthy, delicious as well as easy to prepare rice. Made with the big variety nellikai.

We always make neer nellikai, thayir pachadi with this one. Recently tried pickle with this nellikai . Recently, when I was chatting with my friend Suji, she told me she made nellikai sadam and I thought I too should try making rice and post it here. Got some fresh amla in Mustafa and made it.

I remember once I have tried making rice with arai nellikkai, but this is the first time I make it with periya nellikai. My MIL makes nellikkai thogayal by grinding nellikai with green chilli and tamarind. I thought I will try the same combo in rice but by grating the amla and replacing tamarind with lemon (idea adapted from Kamala’s corner). I loved this rice like any other variety rice and going to make often. 

Nellikai sadam
amla-rice-recipe
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Nellikai sadam recipe

Nellikai sadam, amla or Indian gooseberry rice is healthy, delicious as well as easy to prepare rice. Made with the big variety nellikai.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2
Cup measurements

Ingredients

  • 2 cups Cooked rice
  • 4 Nellikai/ amla Big variety
  • 1 & 1/2 tsp Lemon juice
  • 1/8 tsp Asafoetida
  • Salt – As needed

To temper

  • 1 tbsp Ghee or sesame oil
  • 1/2 tsp Mustard
  • 1 tsp Urad dal
  • 2 tsp Chana dal
  • 2 tbsp Ground nuts
  • 5 Green chillies
  • 1 Curry leaves sprig
  • 1 Pinch Asafoetida

Instructions

  • Pressure cook rice and cool down with little salt and a tsp of oil/ ghee. This makes the grains separate.
  • Grate amla in a fine grater.
  • Heat kadai and temper with the items given under ‘To temper’ table in order.
  • Once the dal, nuts turns golden, add grated amla and fry for a minute in medium flame.
  • Add required salt, asafoetida and mix well. Switch off the flame, add lemon juice and mix well.
  • Add cooked rice and mix well. Transfer to the serving bowl.

Notes

  • My amlas were very big, so I used just 3.
  • Adjust green chilli as per the spice level you need and the chilli’s nature.
  • Make sure ground nut is fried in low flame to ensure even cooking and gets crisp.
  • Ghee and sesame oil works best for this rice.
  • You can replace groundnut with cashew nuts.

Nellikai sadam method

  1. Pressure cook rice and cool down with little salt and a tsp of oil/ ghee. This makes the grains separate.
  2. Grate amla in a fine grater. Heat kadai and temper with the items given under ‘To temper’ table in order. nellikai-grate
  3. Once the dal, nuts turns golden, add grated amla and fry for a minute in medium flame. 2-fry
  4. Add required salt, asafoetida and mix well. Switch off the flame, add lemon juice and mix well. 3-lemon
  5. Add cooked rice and mix well. Transfer to the serving bowl. 4-ready

Notes

  • My amlas were very big, so I used just 3. Adjust green chilli as per the spice level u require and the chilli’s nature.
  • Make sure ground nut is fried in low flame to ensure even cooking and gets crisp.
  • Ghee and smesame oil works best for this rice.
  • You can replace groundnut with cashew nuts.

I had it with keerai kootu and some fried vadam. You can have it with mix veg kootu also.

nellikai sadam

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Filed Under: BACHELOR COOKING, NO ONION NO GARLIC, RICE VARIETIES Tagged With: amla rice, nellikai sadam, No onion no garlic

Previous Post: « Cucumber raita recipe (with tadka)
Next Post: Sweet mixture recipe | Diwali recipes »

Reader Interactions

Comments

  1. Tamilselvi Saravanan

    October 5, 2015 at 10:03 am

    It's looks good and healthy. Surely I will try and update.

    Reply
  2. Tamilselvi Saravanan

    October 5, 2015 at 10:03 am

    It's looks good and healthy. Surely I will try and update.

    Reply
  3. Nivedhanams Sowmya

    October 5, 2015 at 10:17 am

    congrats on being chosen as the top blog… the amla rice looks super flavorful…

    Reply
  4. Subashini

    October 5, 2015 at 10:31 am

    Hi Raji…Hearty congratulations on your blog being chosen as the top blog…you deserve it for your dedicated efforts and amazing photography skills. Wish you many more to come. .

    Reply
  5. shiga s

    October 5, 2015 at 10:35 am

    Even my aunt ll prepare in d same way.. delicious

    Reply
  6. shiga s

    October 5, 2015 at 10:35 am

    Even my aunt ll prepare in d same way.. delicious

    Reply
  7. Harsha Hima

    October 5, 2015 at 10:59 am

    Congrats raks…well deserved 🙂

    Reply
  8. kavitha

    October 5, 2015 at 11:16 am

    You Arabitta sauce is very nice. I tried last weekend, my kids like that very much.Thank you for this nice receipe

    Reply
  9. suba

    October 5, 2015 at 11:23 am

    Congrats raks! Way to go

    Reply
  10. suba

    October 5, 2015 at 11:23 am

    Congrats raks! Way to go

    Reply
  11. Abhirami Lakshmanan

    October 5, 2015 at 11:59 am

    Hearty Congrats Raji!! God bless you!! 🙂 Bookmarked for lunch tomorrow 😉

    Reply
  12. Charus cuisine

    October 5, 2015 at 1:09 pm

    Congrats Rak on being chosen as the top blog in India. ..love yr recipes..

    Reply
  13. Foody Buddy

    October 5, 2015 at 2:55 pm

    Congrats Raks…Nellikai sadam looks so good and delicious, nice clicks

    Reply
  14. sankar saranya

    October 6, 2015 at 11:05 am

    Congrats rak, lunch superb I have bookmarked.

    Reply
  15. Traditionally Modern Food

    October 6, 2015 at 7:42 pm

    Congrts Raks:-) amla Sadam looks simple and yum..

    Reply
  16. Tamilselvi Saravanan

    October 27, 2015 at 10:34 pm

    I made this last week. The taste was awesome with baby corn pepper fry. Thanks for giving such a tasty and healthy receipe

    Reply
  17. preethi krishna

    February 4, 2016 at 1:12 pm

    Raks my cashews changed colour after i added lemon

    Reply
  18. Unknown

    February 7, 2016 at 4:36 am

    Raks my cashews changed colour after i added lemon

    Reply
  19. Yashonath

    September 28, 2020 at 3:35 pm

    I prepared it as mentioned and it turned out to be very nice. Thank you for the instructions.

    Reply
    • Raks Anand

      September 30, 2020 at 8:11 am

      Thanks 🙂

      Reply
  20. Supriya

    March 2, 2021 at 3:43 pm

    Hi, have you used raw peanuts or roasted peanuts (வறுத்த வேர்க்கடலை) for this?

    Reply
    • Raks Anand

      March 3, 2021 at 7:46 am

      I used roasted ones, but you can also use raw, just that you should add it first before dal and slow roast half way through and then add dals and roast. Hope this helps

      Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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