BM #99 Day 21 -

Usirikaya or Gooseberry is one of the most nutritious fruits available to mankind. Our elders always had a preserve made out of these berries handy at home and used it to ward off many small ailments.

I have tried to incorporate these berries in the form of a rice as I figured that the kids wouldn't care for the fruit itself as I couldn't source the fresh berries. I have used the frozen ones and felt good about getting the kids to eat it.

Ingredients - 

Sona Masuri Rice 2 1/2 cups (Any short grain rice is fine)
*Gooseberries/Usirikaya/Amla about 10-12 big ones
Green Chilies 4-5 (or as needed)
Salt and Turmeric as needed
Sugar 1 tsp (Optional but recommended)
Seasoning (Oil 2 Tbsp, Peanuts 1/2 cup, Chana Dal 1 Tbsp, Urad Dal 1 tsp, Cumin Seeds 1/4 tsp, Curry leaves few, Red chilies 2, Asafotida 1/4 tsp)

* I have no way to source fresh gooseberries so I used the frozen ones. Just thaw and use.

Method Of Preparation -

Cook rice in your preferred method and spread the cooked rice in a wide platter allowing it to cool a little.

Chop the thawed gooseberries (I used the frozen gooseberries) and remove the seeds.

Coarsely pulse the chopped gooseberries and green chilies in a food processor. Set aside.

In a heated wok/kadai add oil and peanuts. After the peanuts are golden brown, add the rest of the ingredients in the order they are listed.

After the dals are brown and the mustard seeds crackle, lower the heat, add the coarsely pulsed gooseberries, turmeric, salt and sugar. 

Saute the gooseberry mixture for a minute or two and add the cooked rice from step 1.

Mix well and adjust the flavors if needed. Remove from heat. Keep it covered for a few minutes.

Serve as part of a meal or pack in a lunch box.


 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

Preparation Time 30 minutes
Serves 6


  1. Suma Gandlur Says:
  2. Instant pulihoras of these kind are simple yet flavorful dishes. I too use the frozen stuff, grind it and use in this rice preparation and the pachadi.

  3. My mom used to make this regularly during my pregnancy. That tangy delicious rice makes me quite nostalgic.

  4. Never tried it with rice..I really like the tangy flavour..will try it soon..

  5. Gooseberries and rice ? Wow ! What a unique combo . The rice must be nice and tangy .

  6. sushma Says:
  7. Wow usirikaya pulihora sounds so delicious. I can imagine the taste and flavor the rice must have got. Good one

  8. Kalyani Says:
  9. I make Nellikai (Gooseberyy) pachadi (with or without curd) and then the instant and long shelf pickle. Rice with it is new and I want to try it in the season of Sep/oct when we get the plump ones.. good pics too :)

  10. Srivalli Says:
  11. I guess we have so many versions of pulihora in the Andhra cuisine that seem unknown to others. So wonderful you are showcasing our traditional food. This is our favorite one too.

  12. Srividhya G Says:
  13. I need to remember this name for Gooseberry. Who knows one day it will come in handy one day for U. Flavorful rice for sure.

  14. cookwithrenu Says:
  15. Wow, a pulihora with googesberries. I would have not thought to use this. A delicious and healthy pulihora.

  16. Swati Says:
  17. You are right gooseberries are one of the most nutritious fruits given to mankind. Sadly here in US we do not get the fresh ones and have to use the frozen ones.Amla in rice is new to me.. we make amla pickle or a curry with it.

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