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Indian Gooseberry Rice

Indian Gooseberry RiceTime Required: 20 Minutes
Serves: 2


2 Cups cooked Rice
2 Sprigs Coriander leaves, Chopped

For the Seasoning:

2tbsp Oil
1tsp Mustard Seeds
1tbsp Kadalebele / Bengal Gram
1tbsp Uddinabele / Split Black Gram
10 – 12 Groundnuts
1 Red Chili, Broken
Few Curry leaves

To a paste:

1 cooked Indian Gooseberry
¼ tsp Turmeric powder
A pinch of Hing / Asafoetida
2 -3 Green Chilies
½ Cup Coconut
Salt to taste


Remove the seed from the Gooseberry and grind all the ingredients for the paste. Heat Oil and add Mustard Seeds, Kadalebele, Uddinabele, Groundnuts and once they turn light pink, add Red Chili and Curry leaves.

In a tray spread Rice, add the Gooseberry paste and the seasoning. Mix well. Add Coriander leave and mix. Remove to a serving dish and serve with Kosambari.

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