How To Make South India's Famous Amla Rasam At Home, Recipe Guide

A popular dish in the southern region of India, Amla Rasam, is a mildly spiced broth that is prepared with gooseberry as its main ingredient. The best time to eat Amla Rasam is during the winter, as they are rich in Vitamin C and can ward off any seasonal flu.

Serve up with a bowl of rice, or roti, or slurp simply as a soup for a hearty meal experience. Check the recipe guide to make a bowl of Amla Rasam.

Ingredients

• 4 Nellikai | Gooseberry
• 2 Tomato
• 1/2 tbsp Toor dal
• 1/2 tbsp Coriander seeds
• 1 tsp pepper
• 1 tsp cumin seeds
• ½ tsp turmeric powder.
• Curry leaves few
• 1 green chili
• Ginger a small piece
• Coriander leaves few
• 3 cups Water
• 2 tsp ghee
• 1/2 tsp Mustard seeds
• Salt as needed
• Asafoetida 2 pinches

Instructions

• In a pan add 1 tsp ghee
• Add the toor dal, coriander seeds, pepper, cumin seeds, a small piece of ginger, 1 green chili, and curry leaves to this.
• Saute till the dal turns golden brown. Saute on low flame, without burning the ingredients.
• Once they turn golden, add roughly chopped gooseberry, roughly chopped tomatoes, and salt.
• Saute in low flame for 5 minutes.
• Allow this to cool completely and grind into a fine paste.
• Add the paste to the pan.
• Add 3 cups of water to this.
• Now add the turmeric powder, asafoetida, and salt.
• Mix well and wait for the rasam to froth up. Keep the flame in medium-low flame.
• Do not boil this. Switch off the flame.
• Garnish with coriander leaves and finely chopped tomato(optional)
• Temper ½ tsp mustard seeds in 1 tsp ghee.
• Add this to the rasam.
• Serve hot with plain rice or you can have this soup too.

(Recipe credit: jeyashriskitchen.com)

Also Read: Kahwa For Two, Step-By-Step Guide To Brew Traditional Kashmiri Tea To Safeguard Against Seasonal Flu