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.
Recipe card
Nellikai sadam recipe
Ingredients
- 2 cups Cooked rice
- 4 Nellikai/ amla Big variety
- 1 & ½ teaspoon Lemon juice
- ⅛ teaspoon Asafoetida
- Salt
To temper
- 1 tablespoon Ghee or sesame oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 2 teaspoon Chana dal
- 2 tablespoon Ground nuts
- 5 Green chillies
- 1 Curry leaves sprig
- 1 Pinch Asafoetida
Instructions
- Pressure cook rice and cool down with little salt and a teaspoon 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
- Pressure cook rice and cool down with little salt and a teaspoon 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 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.
Tamilselvi Saravanan
It's looks good and healthy. Surely I will try and update.
Tamilselvi Saravanan
It's looks good and healthy. Surely I will try and update.
Nivedhanams Sowmya
congrats on being chosen as the top blog... the amla rice looks super flavorful...
Subashini
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. .
shiga s
Even my aunt ll prepare in d same way.. delicious
shiga s
Even my aunt ll prepare in d same way.. delicious
Harsha Hima
Congrats raks...well deserved 🙂
kavitha
You Arabitta sauce is very nice. I tried last weekend, my kids like that very much.Thank you for this nice receipe
suba
Congrats raks! Way to go
suba
Congrats raks! Way to go
Abhirami Lakshmanan
Hearty Congrats Raji!! God bless you!! 🙂 Bookmarked for lunch tomorrow 😉
Charus cuisine
Congrats Rak on being chosen as the top blog in India. ..love yr recipes..
Foody Buddy
Congrats Raks...Nellikai sadam looks so good and delicious, nice clicks
sankar saranya
Congrats rak, lunch superb I have bookmarked.
Traditionally Modern Food
Congrts Raks:-) amla Sadam looks simple and yum..
Tamilselvi Saravanan
I made this last week. The taste was awesome with baby corn pepper fry. Thanks for giving such a tasty and healthy receipe
preethi krishna
Raks my cashews changed colour after i added lemon
Unknown
Raks my cashews changed colour after i added lemon
Yashonath
I prepared it as mentioned and it turned out to be very nice. Thank you for the instructions.
Raks Anand
Thanks 🙂
Supriya
Hi, have you used raw peanuts or roasted peanuts (வறுத்த வேர்க்கடலை) for this?
Raks Anand
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
Supriya
Thanks for the clear reply!