In a tablespoon of hot oil, shallow fry 20 fresh chillies+ 10 cloves of garlic + two sprigs of curry leaves + a pinch of fenugreek seeds + mustard seeds + cummin seeds. Add cut amla pieces.  Fry for a few minutes. Cool and coarsely grind. Temper with dry red chillies + curry leaves + mustard seeds + cummin seeds. Serve with hot rice.

Cook two cups of rice (like Basmati or Kovalam) and keep aside. Remove seeds and coarsely grind 4 amla. Create a tempering mixture with 2 tablespoonds of oil + mustard seeds + peanuts + 4 fresh chillies + curry leaves + a pinch of hing/asofoetida. Fry lightly and add to rice + ground amla + salt + a fistful of fresh corriander. If you like it more sour, squeeze some lemon/lime juice to the rice.