Nellikai Rasam Recipe - Whole Gooseberry Rasam
Nellikai Rasam Recipe is a rasam made tangy and spicy by adding fresh gooseberries to a tomato base rasam, making it a tangy spicy rasam. Drink it as is as a soup or serve it with rice.
Nellikai Rasam Recipe which is essentially a Whole Gooseberry Rasam has the goodness of Gooseberry/Amla/Nellikai that is believed to be the 'fruit of life'. It is a jade-green tart fruit and is ubiquitous in India. Considering the health benefits of Amla, it is most ideal to add it to our diet on a regular basis. Making Amla as Rasam is an excellent way to enjoy this fruit.
Rasam is the South Indian traditional soup that is filled with the necessary vitamins and antioxidants to fight the pollutants in the environment and also soothes various minor ailments. It is a comfort food that is tasty and helps build our immunity.
Serve Nellikai Rasam along with Steamed Rice and Elai Vadam, Dondakkai / Kovakkai Poriyal Recipe - Tindora Poriyal and Pyaaz Curry Patta Chaach Recipe - Onion And Curry Leaves Spiced Buttermilk for a weekday lunch.
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10 M
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4 Servings
Ingredients
- 6 Amla (Nellikai/ Gooseberry)
- 1/4 teaspoon Turmeric powder (Haldi)
- Salt , to taste For the spice paste
- 1 Tomato
- 1/4 teaspoon Ginger
- 10-15 Mint Leaves (Pudina)
- 1/4 cup Coriander (Dhania) Leaves , chopped
- 2 Green Chillies , (adjust according to the heat of the chillies)
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Black pepper powder For tempering
- 2 teaspoons Ghee
- 1 teaspoon Mustard seeds
- 1 Dry red chilli , tear into 2 pieces
- Asafoetida (hing) , a pinch
How to make Nellikai Rasam Recipe - Whole Gooseberry Rasam
To begin making Nellikai Rasam, firstly boil the whole nellikai/amla in two cups of water on low flame in a saucepan. Once it is done, switch off the heat and set it aside .
In a mixer-jar combine tomato, fresh ginger, mint leaves, coriander leaves, green chillies, cumin seeds/jeera, pepper and grind into a smooth paste in a mixer grinder. Our rasam masala is ready.
Add 3 cups of water over the boiled amla, add turmeric powder in the same vessel and keep the vessel back on the stove on low flame.
Add the freshly ground rasam masala and salt as per your taste and adjust the water quantity accordingly.
Let the rasam simmer till it froths up. Once it is done, switch off the heat.
After this heat ghee in a ladle over low flame and add the mustard seeds. When they splutter, add the dry red chillies, asafoetida and pour this mixture into the rasam. Mix everything properly and it is ready to be served.
Serve Nellikai Rasam along with Steamed Rice and Elai Vadam, Dondakkai / Kovakkai Poriyal Recipe - Tindora Poriyal and Pyaaz Curry Patta Chaach Recipe - Onion And Curry Leaves Spiced Buttermilk for a weekday lunch.
Uma Raghuraman
Masterchefmom aka Uma Raghuraman is passionate about cooking and loves to experiment with Indian and World cuisine. She shares her experiences step by step and amazing recipes through her blog, www.masterchefmom.blogspot.in. A self taught and compulsive baker she tries to bring in right balance of taste, nutrition and presentation to all her dishes. A mother to two teenagers and having been with children as a school teacher for over five years, she understands child psychology and the role played by food in influencing their eating habits.
