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.

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.