Gooseberry / Amla / Nellikkai Rasam -perfect immunity-boosting, tangy rasam.
A no-tamarind rasam where the sourness comes from fresh gooseberry. Pepper, cumin, garlic and curry leaves give it that classic rasam punch. Very good for digestion, for cold days, and goes best with hot rice + ghee.
Ingredients
To Grind:
• 1 Gooseberry / Amla / Nellikkai
• 3 sprigs Curry leaves
• 3 sprigs Coriander leaves
• 5 Garlic pods
• 1 Tbsp Pepper corns
• 1 Tbsp Cumin seeds
• 1/4 tsp Asafoetida
• 1/4 tsp Turmeric powder
• 3 to 4 tsp Cooked dal
• 1 Tbsp Salt (adjust to taste)
To Boil:
• 1/2 Apple tomato / Bangalore tomato
• 1/2 Natti / Farm tomato (country tomato)
• 3 sprigs Coriander leaves with stems
• 3 sprigs Curry leaves • 2 Garlic pods - crushed
• 2 1/2 glasses Water
To Temper:
• 1/4 tsp Mustard seeds
• 1/4 tsp Cumin seeds
• 2 Dried red chilies
• 1 tsp Oil
Prep Steps
1. Wash gooseberry, remove seed and roughly chop.
2. Wash tomatoes, curry leaves, coriander leaves.
3. Peel garlic.
4. Keep cooked toor dal ready (3-4 tsp is enough).
Method
1. Grind the masala: In a mixer jar, add 1 chopped gooseberry, 5 garlic pods, pepper, cumin, curry leaves, coriander, turmeric, asafoetida, cooked dal and salt. Grind to a coarse paste. Add little water if needed.
2. Boil base: In a pot, add 2.5 glasses water, both tomatoes (crushed with hand), crushed 2 garlic pods, curry leaves and coriander stems. Boil for 5-6 mins till tomatoes are soft and raw smell goes.
3. Add ground paste: Add the ground gooseberry masala to the boiling water. Mix well. Let it come to a frothy boil. Do NOT over-boil after adding gooseberry - just as it starts to foam up, switch off. This keeps the flavour and nutrients.
4. Temper: Heat 1 tsp oil, splutter mustard, cumin and dried red chilies. Pour over rasam.
5. Finish with fresh coriander leaves.
Serve hot with steamed rice.
Tip: If you want it more tangy, you can add 1/2 extra gooseberry, no need for tamarind.
