Nellikai Rasam Recipe | Amla Rasam | Gooseberry Rasam with detailed photo and video recipe. An easy and simple healthy South Indian rasam recipe made with sour Gooseberry & other spice combinations. It is a popular winter season rasam recipe typically served with rice but can also be served as an immunity booster rasam. There are myriad ways to prepare this simple rasam but this rasam is made with lentil and pepper rasam powder.
Nellikai Rasam Recipe | Amla Rasam | Gooseberry Rasam with step-by-step photo and video recipe. South Indian cuisine always surprises with their deep-rooted native ingredients-based recipes. These are not just easy and simple to prepare, but also healthy and digestion-friendly recipes for all age groups. One such easy and simple native cuisine recipe is the Nellikai rasam recipe known for its combination of taste and flavors.
As I mentioned earlier, the Gooseberries are heavily used in recipes and are super popular in South India. It is a seasonal fruit, and it is mainly available in the winter season. The health benefits of Gooseberries are not hidden, but the inclusion of it in the day-to-day recipes is impressive. The sour taste of amla is used as an alternative to tamarind or kokum. However, the use of Gooseberries in any recipe introduces mild sweetness with sourness. In addition, the rasam is prepared by adding the amla slices which makes it super interesting. Adding these slices is not mandatory, but I would highly recommend it. Do try this style of rasam and I am certain that you would certainly love it.
Furthermore, some more related and additional tips, suggestions, and variants to the Nellikai Rasam recipe. Firstly, adding fresh Gooseberries are highly recommended compared to frozen one. I have used frozen as I cannot access fresh ones, but using frozen does the trick. Secondly, adding lentils is optional, but I have added them as they add texture and improve the consistency. Yet, without lentils, there should not be an issue. Lastly, the rasam recipe can also be served as soup for cold, cough, and immunity boosters. However, you may need to sieve it, so that all the seasonings are filtered and only the extract is served.
Finally, I request you to check my other related Rasam Recipes Collection with this post of Nellikai Rasam recipe. It mainly includes my other related recipes like Pepper Rasam Recipe, Mysore Rasam Recipe, Raw Mango Rasam Recipe – Village Burnt Style, Rasam Recipe, tamarind rasam, south indian rasam, thili saaru, majjiga pulusu, pachi pulusu, kalyana rasam. Further to these, I would also like to add some more related recipe categories like,
Video Recipe:
Recipe Card for Nellikai Rasam
Nellikai Rasam Recipe | Amla Rasam | Gooseberry Rasam
Ingredients
For amla masala paste:
- 5 amla / nellikai / gooseberry, chopped
- 2 tomato, cubed
- 2 dried red chilli
For pepper garlic masala:
- ½ tbsp pepper
- ½ tbsp cumin
- 3 cloves garlic
- 1 inch ginger
For rasam:
- 3 amla, chopped
- ½ tomato, chopped
- few curry leaves
- ½ tsp turmeric
- 1 tsp salt
- 2 cup water
- 4 cup water
- 1½ cup cooked toor dal
- 2 tbsp coriander, chopped
For tempering:
- 2 tbsp ghee
- 1 tsp mustard
- 1 tsp cumin
- pinch hing
- 1 dried red chilli
- few curry leaves
Instructions
- Firstly, to prepare amla masala paste, in a mixer jar take 5 amla, 2 tomato and 2 dried red chilli.
- Grind to smooth paste without adding any water. Keep aside.
- To prepare pepper garlic masala, in a mortar pestle take ½ tbsp pepper, ½ tbsp cumin, 3 cloves garlic and 1 inch ginger.
- Crush the spices coarsely and keep aside.
- In a large kadai take 3 amla, ½ tomato, few curry leaves, ½ tsp turmeric and 1 tsp salt.
- Add 2 cup water and boil for 5 minutes or until the amla is cooked well.
- Now add prepared amla tomato paste, cover and boil for 5 minutes.
- Further add 4 cup water, 1½ cup cooked toor dal and boil adjusting the consistency.
- Once the rasam comes to a boil, add prepared pepper garlic masala paste and mix well.
- Boil for 2 more minutes or until the flavours are absorbed. Do not over-boil after adding the masala, as the pepper will lose its properties.
- Now prepare the tempering by heating 2 tbsp ghee. splutter 1 tsp mustard, 1 tsp cumin, pinch hing, 1 dried red chilli and a few curry leaves.
- Pour the tempering over the rasam and add 2 tbsp coriander. Mix well.
- Finally, enjoy Amla Rasam with hot steamed rice with papad.
How to make Nellikai Rasam with step-by-step photos
- Firstly, to prepare amla masala paste, in a mixer jar take 5 amla, 2 tomato and 2 dried red chilli.
- Grind to smooth paste without adding any water. Keep aside.
- To prepare pepper garlic masala, in a mortar pestle take ½ tbsp pepper, ½ tbsp cumin, 3 cloves garlic and 1 inch ginger.
- Crush the spices coarsely and keep aside.
- In a large kadai take 3 amla, ½ tomato, few curry leaves, ½ tsp turmeric and 1 tsp salt.
- Add 2 cup water and boil for 5 minutes or until the amla is cooked well.
- Now add prepared amla tomato paste, cover and boil for 5 minutes.
- Further add 4 cup water, 1½ cup cooked toor dal and boil adjusting the consistency.
- Once the rasam comes to a boil, add prepared pepper garlic masala paste and mix well.
- Boil for 2 more minutes or until the flavours are absorbed. Do not over-boil after adding the masala, as the pepper will lose its properties.
- Now prepare the tempering by heating 2 tbsp ghee. splutter 1 tsp mustard, 1 tsp cumin, pinch hing, 1 dried red chilli and a few curry leaves. Pour the tempering over the rasam and add 2 tbsp coriander. Mix well.
- Finally, enjoy Amla Rasam with hot steamed rice with papad.
Notes:
- Firstly, make sure to adjust the amount of amla depending on sourness.
- Also, adding toor dal is optional. you can make it plain Nellikai Saaru too.
- Additionally, if you are using green chilli, then skip adding red chilli while grinding masala paste.
- Finally, Amla Rasam Recipe tastes great when garlic is added.