Nellikai rasam | Goosebeery rasam, healthy rasam and tangy rasam recipe with Gooseberry | amla.
Off late I am getting lot of gooseberries in the local market and Indian shops. I chop them finely and add in salads. I have posted Nellikai oorugai in Jeyashri’s Kitchen. Gooseberry is rich in Vitamin C and it helps to absorption of Iron into the body. Gooseberry rasam is a immunity booster. You can mix with rice or have this as a soup too.
We do not add Tamarind to this Gooseberry rasam. As the nellikai has sourness in it and we are adding tomatoes, no need for tamarind water | tamarind paste in this rasam.
This gooseberry rasam | Nellikai rasam is made with fresh spices. We don’t add rasam powder or sambar powder to this rasam. This recipe I learnt from my friend Priya. I slightly tweaked the recipe to suit my tastebuds.
Check out the other popular rasam recipes from Jeyashri’s Kitchen
Gooseberry rasam recipe
Nellikai Rasam recipe
Ingredients
- 4 Nellikai | Gooseberry
- 2 Tomato
- 1/2 tbsp Toor dal
- 1/2 tbsp Coriander seeds
- 1 tsp pepper
- 1 tsp cumin seeds
- ½ tsp turmeric powder.
- Curry leaves few
- 1 green chili
- Ginger a small piece
- Coriander leaves few
- 3 cups Water
- 2 tsp ghee
- 1/2 tsp Mustard seeds
- Salt as needed
- Asafoetida 2 pinches
Instructions
- In a pan add 1 tsp ghee
- Add the toor dal, coriander seeds, pepper, cumin seeds, small piece ginger, 1 green chili, and curry leaves to this.
- Saute till the dal turns golden brown. Saute in low flame, without burning the ingredients.
- Once they turn golden, add roughly chopped gooseberry, roughly chopped tomatoes, and salt.
- Saute in low flame for 5 minutes.
- Allow this to cool completely and grind into a fine paste.
- Add the paste to the pan.
- Add 3 cups of water to this.
- Now add the turmeric powder, asafoetida, and salt.
- Mix well and wait for the rasam to froth up. Keep the flame in medium-low flame.
- Do not boil this. Switch off the flame.
- Garnish with coriander leaves and finely chopped tomato(optional)
- and temper ½ tsp mustard seeds in 1 tsp ghee.
- Add this to the rasam.
- Serve hot with plain rice or you can have this a soup too.
Video
Notes
- In a pan add 1 tsp ghee
- Add the toor dal, coriander seeds, pepper, cumin seeds, small piece ginger, 1 green chili, and curry leaves to this.
- Saute till the dal turns golden brown. Saute in low flame, without burning the ingredients.
- Once they turn golden, add roughly chopped gooseberry, roughly chopped tomatoes, and salt.
- Saute in low flame for 5 minutes.
- Allow this to cool completely and grind into a fine paste.
- Add the paste to the pan.
- Add 3 cups of water to this.
- Now add the turmeric powder, asafoetida, and salt.
- Mix well and wait for the rasam to froth up. Keep the flame in medium-low flame.
- Do not boil this. Switch off the flame.
- Garnish with coriander leaves and finely chopped tomato(optional)
- and temper ½ tsp mustard seeds in 1 tsp ghee.
- Add this to the rasam.
- Serve hot with plain rice or you can have this a soup too.
- You can add a few crushed garlic to the rasam while adding turmeric powder.
- Since gooseberry is sour in taste, we are not adding tamarind water to this rasam.
Excellent