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 for a wholesome and immunity boosting drink.
Nellikai Rasam Recipe is a absolutely delicious rasam made from Whole Gooseberries which is packed with nutrition and taste and most essentially an immunity boosting drink.
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, Kovakkai Poriyal Recipe and Spiced Buttermilk for a weekday lunch.
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10 M
30 M
40 M
4 Servings
Ingredients
-
For Amla
- 6 Amla (Nellikai/ Gooseberry)
- 1/4 teaspoon Turmeric powder (Haldi)
- Salt , to taste For Rasam
- 1/4 cup Arhar dal (Split Toor Dal) , cooked
- 1 tablespoon Ghee
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon Asafoetida (hing) , a pinch
- 1 sprig Curry leaves
- 1 inch Ginger , finely chopped
- 4 cloves Garlic , mashed
- 1 Green Chilli , slit
- 4 Tomatoes , pureed
- 1/2 cup Tamarind Water
- 1 tablespoon Coriander Powder (Dhania)
- 1 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Kashmiri Red Chilli Powder
- 1 teaspoon Sugar
- Salt , to taste
- 6 sprig Coriander (Dhania) Leaves , chopped
How to make Nellikai Rasam Recipe - Whole Gooseberry Rasam
To begin making Nellikai Rasam, into the pressure cooker, add the whole alma/ nellikai along with 1/2 cup of water, turmeric powder and salt. Pressure cook for 5 to 6 whistles and turn off the heat. Allow the pressure to release naturally.
Cook the toor dal in a pressure cooker along with 1 cup of water for 4 whistles and turn off the heat. Allow the pressure to release naturally. Once done, open the cooker and mash the dal well.
Heat ghee in a large saucepan over medium heat; add the mustard seeds and allow it to crackle. Add the asafoetida ginger, garlic, and curry leaves and saute for a few seconds.
Add the green chillies, tomato puree, tamarind water, cooked alma, cooked toor dal, coriander powder, red chilli powder, turmeric powder, salt and sugar to taste.
Add 1 cup of water and bring the rasam to a brisk boil for 4 to 5 minutes until you notice that it is frothing around the edges.
Once boiled enough, check the taste of the Nellikai Rasam and adjust the salt and spices accordingly.
Turn off the heat and transfer the Nellikai Rasam to a serving bowl and serve hot.
Serve Nellikai Rasam along with Steamed Rice and Elai Vadam, Kovakkai Poriyal Recipe and Spiced Buttermilk for a weekday lunch.
