Ingredients:

• 2 cups – cooked Rice
• 8 to 10 – amla, extract the juice out of it
• 1/2 tsp – Turmeric powder
• 1/4 tsp – Methi powder
• Salt – to taste
• Seasoning:
• 1 tsp – Mustard Seeds and urad dhal
• 1/4 tsp – Fenugreek seeds
• 3 – Dried red chillies
• 7 to 8 leaves – Curry leaves
• 1 tsp – Channa dhal
• 1 tbsp – Peanuts
• 1/2 tbsp – oil

Method:

1. Wash the amla well and blend it well, in a blender, by adding very little water.
2. Filter the juice.
3. Mix the juice with turmeric powder, methi powder and salt.
4. Heat oil in a kadai. Add mustard seeds and urad dhal.
5. When the seeds start spluttering, add fenugreek, channa dhal, peanuts and the remaining ingredients one by one.
6. Fry it on low flame, until the peanuts looks fried and the colour changes.
7. Finally, add the amla juice and let it boil for a minute, now add the cooked rice and mix well, to coat all the rice with the mixture.
8. Take it off from flame and serve warm, with mutton sukka and pappadams.
9. Recipe courtesy: Taste of Pearl City

Recipe courtesy of Ayeesha Riaz