Amla Rasam Recipe | Indian Gooseberry Rasam | Nellikai Rasam (Step-by-step Recipe)

I only recently came to know about this recipe from a Tamil aunty. This amla rasam is excellent in the winter season for its high Vitamin C content and healing properties. I made this yesterday as I had a scratchy throat and niggling cough. And my throat is fine today. Of course I did have loads of ginger chai and chywanprash too. So anyway, this amla rasam is a simple recipe. And I added my own touches to make it tastier.

Here is my amla rasam recipe:

Serves 4

Time to prepare: 15 minutes

Ingredients:

4 indian gooseberry or fresh amla

1 tsp. cumin seeds

1 tsp. coriander seeds

1 tsp. urad dal or split black gram

3-4 green chillies

1 inch piece ginger

1 tsp. black peppercorn

2 tsp. sugar (optional)

salt to taste

For tempering

1 tsp. ghee or clarified butter or for vegan recipe use vegetable oil

1 tsp. mustard seeds

1 sprig curry leaves

1 pinch hing or asafetida

For garnish

1 tbsp. chopped cilantro  or coriander leaves

Recipe:

Dry roast cumin seeds, coriander seeds and black gram lentil. Remove the seed  and cut the amla into small pieces.

Blend together amla pieces, black peppercorn, green chilies, ginger, roasted cumin, coriander and black gram lentils to a thick paste.

Add about 3 cups of water and bring to a boil. Simmer on low heat for about 5 minutes.

Now add salt to taste. I also add 2 tsp. sugar to balance out the sourness of amlas (optional).

For the tempering, heat ghee or clarified butter. Add mustard seeds and a pinch of hing or asafetida. Allow to sputter. Add curry leaves and tip over the hot seasoning into the cooked rasam.

Serve hot garnished with chopped cilantro.

Have it as a soup or with boiled rice. It is quite delicious.

Pro Tips

1. I found the rasam to be more sour hence I added sugar only to cut the sourness. Trust me it does not make the rasam sweet. But if you like that sourness, you can skip adding sugar.
2. Alternatively, you can use fewer amlas, maybe try using 3 instead of 4.
3. This rasam is spicy due to the use of green chillies and peppercorns. You can reduce the heat depending upon your taste.
4. This rasam is excellent for boosting immunity and fighting colds and coughs.
5. For vegan recipe, omit ghee and use vegetable oil for tempering.
6. Your amla rasam is ready to serve. Enjoy it. Share with me when you make it.

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Amla Rasam Recipe

Rachna Parmar

This is a simple recipe of amla rasam or gooseberry rasam which is tangy and spicy. it is perfect as a soup or side. It has great benefits in raising immunity and being helpful in niggles and colds.

4.67 from 6 votes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Appetizer/Side Dish, Soup

Cuisine Indian, South Indian

Servings 4 people

Calories 55 kcal

people

Ingredients

 

1x2x3x

• 4 indian gooseberry or fresh amla
• 1 tsp. cumin seeds
• 1 tsp. coriander seeds
• 1 tsp. split black gram or urad dal
• 3-4 green chillies
• 1 inch piece ginger
• 1 tsp. black peppercorn
• 2 tsp. sugar optional
• salt to taste

For tempering

• 1 tsp. ghee or clarified butter or for vegan recipes use vegetable oil
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• 1 pinch asafetida or hing

For garnish

• 1 tbsp. chopped cilantro or coriander leaves

Instructions

 

• Dry roast cumin seeds, coriander seeds and black gram lentil. Remove the seed and cut the amla into small pieces.
• Blend together amla pieces, black peppercorn, green chilies, ginger, roasted cumin, coriander and black gram lentils to a thick paste.
• Add about 3 cups of water and bring to a boil. Simmer on low heat for about 5 minutes.
• Now add salt to taste. I also add 2 tsp. sugar to balance out the sourness of amlas (optional).
• For the tempering, heat ghee or clarified butter. Add mustard seeds and a pinch of hing or asafetida. Allow to sputter. Add curry leaves and tip over the hot seasoning into the cooked rasam.
• Serve hot garnished with chopped cilantro.
• Have it as a soup or with boiled rice. It is quite delicious.

Notes

I found the rasam to be more sour hence I added sugar only to cut the sourness. Trust me it does not make the rasam sweet. But if you like that sourness, you can skip adding sugar.

Alternatively, you can use fewer amlas, maybe try using 3 instead of 4.

This rasam is spicy due to the use of green chillies and peppercorns. You can reduce the heat depending upon your taste.

This rasam is excellent for boosting immunity and fighting colds and coughs.

For vegan recipe, omit clarified butter and use vegetable oil or olive oil

Nutrition

Calories: 55kcalCarbohydrates: 8gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 3mgSodium: 118mgPotassium: 82mgFiber: 3gSugar: 4gVitamin A: 265IUVitamin C: 16mgCalcium: 29mgIron: 1mg

Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks

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If you like this amla rasam or nellikai rasam recipe then I request you to leave a * star rating either on the comment or in the recipe.

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