Amlaki rice recipe for a quick, vegan, Indian dinner

Views: 3718

amlaki rice recipe

A 5 minute vegan recipe using cooked rice and Indian gooseberry, Amla.

An every day Ayurvedic recipe from South Indian kitchens :)

Amlaki, Amla or Indian Gooseberry is a sacred tree in India, with two festivals dedicated to it, Amla Navmi and Amla Ekadashi. It is also one of the sacred trees that make a Panchwati. Some home gardens have an Amla tree, and the abundance of fruit is a matter of celebration:). Amla has a super high Vitamin C and other phytonutrients that improve immunity, longetivity and complete rejuvenation. Amla is used in the most famous of Ayurvedic sweet relishes, Chyawanprash.

Usually a chutney blend of fresh Amla fruit with a bit of green chilly, salt, a pinch of jeera or cumin seeds and mint or coriander leaves is a daily addition to the breakfast table, served with puri, paratha, roti, chila, or in a sandwich. This chutney makes the meal more delicious. Rice being a staple grain in India, it comes in many forms on the dinner table, including khichri, and pulao. This Amlaki rice recipe uses cooked white or brown rice with stir-fried Amla, curry leaves and spices. Amla rice is sometimes served a bhog in temples and available as prasadam to visiting devotees.

  • Prep Time: 10 Minutes
  • Cook Time: 5 Minutes
  • Yield: Serves 1 person.
  • Nutrition Facts: Amla is rich in Vitamin C, Vitamin A, Vitamin E, B Complex, Calcium, Magnesium, Manganese, Iron, Potassium, Zinc, Selenium, Sodium, and Omega 3 and 6 fatty acids.


  • 2 cups cooked rice
  • 2 Amla fruit, deseeded and grated
  • Sea salt or Himalayan rock salt to taste
  • 1 green chilly, slit and deseeded
  • 1 stalk of curry leaves, chopped fine
  • 1 pinch Black mustard seeds
  • 1 pinch Turmeric powder or freshly grated turmeric root
  • 1 pinch Heeng or asafetida powder
  • 1 teaspoon Cold pressed oil, sesame, coconut or mustard
  • 2 pieces of cashew nut (Optional)


Heat a skillet or heavy-bottomed steel pan and add oil, mustard seeds, curry leaves, green chilly, grated Amla, turmeric, heeng, cashew nuts and stir fry for 1 minute. Add cooked rice and salt to taste. Mix well and stir fry for another minute or so. Switch off the heat and keep the pan covered for a few minutes for the flavours to blend well. Serve hot with or without any chutney.

blog comments powered by Disqus

Fruit Cream, Navratri fasting recipe from India

October Garden, Survivors’ Show

Find us on Facebook