Sometimes it becomes big challenge for me to come up with a nice lunch which can be carried in lunch boxes. It has to be fast (as I get only 2 hrs to cook both lunch & breakfast, eat and get ready), not repetitive, and also taste good when reheated. So I often end up making things like tomato rice, lemon rice, avrekaLu rice, puliyogare etc. But it gets really boring after a while. I don’t like to cook ahead, like previous day and rice-dal combination are very messy to eat at office. We are not yet adjusted to eating out, I never did it even when I was in India and here I don’t think we have enough options to suit our palate and budget. So whenever I find any such rice items that suit my lunch boxes, I try them.
This is one such item I found in Kannada magazine. I started buying gooseberry frequently after I discovered nellikayi saru. So I always have a pack in my freezer. So putting this whole dish together is a breeze. Its a nice change to the puliyogare. I have been cooking this for a while now, but squeezing in time to take this picture was another circus for me. Finally I am glad it is here :).
The fastest way to cook this is
– Keep rice and gooseberries in pressure cooker to cook. The rice from previous day can be used (although I prefer cooking fresh rice)
– When that is cooking, get everything else like spice powder etc ready, so once rice is cooked, you can put the dish together in minutes.
PS: This is not any traditional recipe, although it has many similarities to “traditional puliyogare” – if there is any such thing!!!.
2 cups cooked rice(make sure grains are separate)
3 big amla
1/2 tbl spn + 1 tea spn chana dal
1/2 tbl spn urad dal
1/2 tbl spn black sesame seeds
1 tbl spn dessicated coconut
1/2 tea spn fenugreek seeds
4 red chilies
1 tea spn jaggery
1/4 tea spn tamarind extract (increase the amount if you wish to make more sour)
1/2 tea spn mustard seeds
5-6 curry leaves
1 tbl spn peanuts
Cook the amla in pressure cooker(for fast cooking). I cooked it along with rice in pressure cooker when I was making rice. Discard the seeds. Crush the pulp slightly. I like some small pieces because it enhances taste.
Heat oil and add 1/2 tbl spn chana dal, urad dal, black sesame seeds, fenugreek seeds, dessicated coconut and red chillies. Take care not to burn anything, you can fry them one by one if you wish. Grind to a powder along with jaggery.
Heat oil and add peanuts, 1 tea spn chana dal. When they are fried, add mustard. When mustard starts popping, add curry leaves. Add amla, tamarind exact, 1/4 cup water, salt and let it cook for few minutes till it becomes thick. Now add the ground powder and cook for 1-2mins.
Finally add the rice and mix well.
Serves : 2-3
Preparation time : 25 mins