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Amla rice is best accompanied with pickle or raita.
- Wash and chop the amla around the seed and discard the seeds.
- Combie the amlas, coconut, green chilles and salt and blend in a mixer into paste, adding little water. Keep aside.
- Heat the oil in a pan and add the mustard seeds and cumin seeds.
- When the seeds crackle, add the peanuts, urad dal, chana dal, chillies, asafoedita and curry leaves, and saute for a minute on a medium flame.
- Add the ground amla paste and turmeric powder, mix well and cook on a slow flame for 3 minutes, stirring once in between.
- Add the steamed rice, green peas and salt and mix gently, cover and cook for 2 minutes on a medium flame.
- Serve hot.
This recipe was contributed by Palak Rajput on 13 Aug 2011
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