Steps
Step 1
Cook two cups of rice (like Basmati or Kovalam) and keep aside.
Step 2
Remove seeds and coarsely grind 4 amla.
Step 3
Create a tempering mixture with 2 tablespoonds of oil + mustard seeds + peanuts + 4 fresh chillies + curry leaves + a pinch of hing/asofoetida.
Step 4
Fry lightly and add to rice + ground amla + salt + a fistful of fresh corriander.
Step 5
If you like it more sour, squeeze some lemon/lime juice to the rice.
