Nellikai Rasam (Whole Gooseberry Rasam) Recipe

Uma Raghuraman
86 ratings.
Nellikai Rasam (Whole Gooseberry Rasam) Recipe

Rasam is the South Indian traditional soup that is filled with the necessary vitamins and anti-oxidants 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. Having said that, today's rasam recipe 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.

Serve Nellikai Rasam along with Steamed Rice and Elai Vadam For a weekday lunch.

If you like this recipe, you can also try Veppam Poo rasam, Paruppu Urundai rasam and Moong Dal rasam.


Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Prep in

10 M

Cooks in

30 M

Total in

40 M


4 Servings


  • 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 (Jeera) seeds
  • 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 (Whole Gooseberry Rasam) Recipe

  1. 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 .

  2. Grind the ingredients given under 'spice paste' to a smooth paste in a mixer grinder. 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.

  3. Add the spice paste and salt as per your taste and adjust the water quantity accordingly.

  4. Let the rasam simmer till it froths up. Once it is done, switch off the heat.

  5. 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.

  6. Serve Nellikai Rasam along with Steamed Rice and Elai Vadam For a weekday lunch.

Uma Raghuraman

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Last Modified On Wednesday, 11 October 2017 12:07
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