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GravyNellikai rasam | Gooseberry rasam

Nellikai rasam | 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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5 from 2 votes

Nellikai Rasam recipe

Healthy and delicious Nellikai rasam | Soup, Indian Gooseberry rasam
Course Lunch, Main Course, Soup
Cuisine Indian
Keyword South Indian lunch recipes, South Indian rasam recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.

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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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