Ingredients
- 1 cup Rice
- 6 Gooseberries - small (remove the seeds)
- ½ tsp Turmeric
- 1 ~ 2 tsp Lemon juice
- to taste Salt
For Tempering:
- 2 tbsp Peanuts
- 1 tsp Chana Dal
- 1 tsp Urad dal
- 2 chilies Green - slit
- 8 ~ 10 Curry leaves
- 1 Ginger " - finely grated
- 2 red chili Dry
- ¼ tsp Asafoetida / hing
Instructions
- Cook rice along with turmeric and 1tsp oil, making sure that the rice is not mushy and each grain is separate. Cool the rice.
- If using frozen gooseberries, then grind them into a smooth paste. If using fresh gooseberries then grate them.
- Heat 2tbsp oil (I used gingelly oil, but any oil will work here) in a pan; add peanuts, chana and urad dal, saute till the dals turn golden.
- Next add mustard seeds and when the seeds splutter, add red chilies and hing. Fry for 30 seconds.
- Next add curry leaves, ginger and the gooseberry paste. Cook for 5~6 minutes, stirring constantly, or until the mixture does not smell raw anymore.
- Add the mixture along with salt to cooled rice. Stir in the lemon juice. Mix well gently and rest for at least 10~15 minutes before serving.
Notes
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