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Nellikai rasam | Gooseberry rasam

by Jeyashri suresh
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Gooseberry rasam

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

Gooseberry rasam
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Nellikai Rasam recipe

Healthy and delicious Nellikai rasam | Soup, Indian Gooseberry rasam
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Lunch, Main Course, Soup
Cuisine: Indian
Keyword: South Indian lunch recipes, South Indian rasam recipes
Servings: 4 people
Author: Jeyashri suresh

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

1. You can add a few crushed garlic to the rasam while adding turmeric powder.
2. Since gooseberry is sour in taste, we are not adding tamarind water to this rasam.
  • 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.
nellikai rasam
  • 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.
Gooseberry rasam
  • Serve hot with plain rice or you can have this a soup too.
Nellikai rasam
  1. You can add a few crushed garlic to the rasam while adding turmeric powder.
  2. Since gooseberry is sour in taste, we are not adding tamarind water to this rasam.

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