Usirikaya Pulihora is a traditional Andhra-style rice dish made with Indian gooseberries (amla/usirikaya), known for their tangy, slightly sour, and nutrient-rich taste. It is a festive, healthy, and quick dish often prepared for naivedyam during special occasions.
Ingredients
- Cooked rice – 2 cups (cooled, grains separate)
- Usirikaya (Amla / Indian Gooseberry) – 4 to 5 (medium, deseeded, grated)
- Green chillies – 3 to 4 (slit)
- Ginger – 1 inch (finely chopped)
- Turmeric powder – ¼ tsp
- Salt – to taste
For Tempering
- Oil – 2 tbsp
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Dry red chillies – 2
- Curry leaves – 8 to 10
- Hing (asafoetida) – a pinch
- Chana dal – 1 tsp
- Urad dal – 1 tsp
- Peanuts – 2 tbsp
Preparation
- Cook Rice
- Prepare rice in advance and allow it to cool so that grains remain separate.
- Prepare Gooseberry Base
- Grate gooseberries (remove seeds).
- Slightly saute grated usirikaya with green chillies, ginger, and turmeric in 1 tsp oil until raw smell goes away.
- Tempering
- Heat oil in a pan.
- Add mustard seeds, cumin seeds, chana dal, urad dal, peanuts, dry red chillies, curry leaves, and hing. Fry till golden.
- Mixing
- Add sauteed gooseberry mixture into tempering, mix well.
- Add cooked rice, salt, and combine gently.
- Resting
- Allow the rice to rest for 15 minutes before serving so flavors absorb well.
Health Benefits
- Rich in Vitamin C – Boosts immunity and skin health.
- Aids Digestion – Gooseberry is light on the stomach and improves metabolism.
- Antioxidant-rich – Helps detoxify and fight free radicals.
- Good for Hair & Eyes – Traditional belief associates amla with improved hair growth and eye strength.
Tips
- Always cool the rice before mixing for non-sticky pulihora.
- Slightly roasting grated usirikaya removes excess bitterness.
- Add roasted sesame powder for enhanced flavor.
- Can be packed for lunch boxes or served as prasadam.
Variations
- Sesame Usirikaya Pulihora – Add roasted sesame powder (ellu podi) to the mix.
- Coconut Usirikaya Pulihora – Mix grated coconut with gooseberry paste for a rich taste.
- Spicy Version – Grind gooseberry with green chillies and make a spicy paste before tempering.