Gooseberry Rasam Recipe | Nellikkai Rasam | Amla Rasam

Gooseberries have numerous health benefits such as rich in antioxidants, Vitamin C, controls blood sugar, anti-aging property, high in fiber and low in calories, good for the heart and much more. It is good practice to include one amla each day in your daily meal.

In gooseberry rasam, we add only the tomato and not the tamarind paste. The tangy taste in the gooseberry and tomato is enough to make this rasam finger licking. I wanted to make this rasam for a very long time. Usually, I make gooseberry juice along with curd and curry leaves which helps cool the body in the summertime.

This gooseberry rasam is similar to that of our regular tamarind rasam. I have added ginger in the place of garlic. Personally I feel ginger and gooseberry goes well with each other. The important tip of the rasam is, do not boil rasam for a very long time. Once you see the foam forming on the top, switch off the flame and close the lid. While doing so all the aroma is trapped inside the rasam.

If you boil rasam for a very long time it starts to taste bitter. Again, I did not add any toor dal water in this rasam. It is purely optional. If you like you can add toor dal water instead of normal water. Certainly it will taste nicer. Now let us see how to prepare this recipe.

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Gooseberry Rasam Recipe | Nellikkai Rasam | Amla Rasam

Print Recipe

Healthy and delicious amla rasam.

• CourseLunch
• CuisineSouth Indian

Servings	Prep Time
4 people	10 min

Cook Time

20 min

Servings Prep Time 4 people 10 min

Cook Time 20 min

Gooseberry Rasam Recipe | Nellikkai Rasam | Amla Rasam Print Recipe Healthy and delicious amla rasam. CourseLunch CuisineSouth Indian Servings Prep Time 4 people 10 min Cook Time 20 min Servings Prep Time 4 people 10 min Cook Time 20 min

Ingredients

To grind

• 3 Gooseberry/Nellikkai medium size
• 1 Green chili
• 1 tsp Cumin seeds/Jeera
• 1/2 tsp Pepper Corns/milagu
• 1 inch Ginger

Other Ingredients

• 1 Tomato
• 1/4 tsp Turmeric powder
• salt to taste
• 1 tbsp Coriander Leaves/Kothamalli

To temper

• 1/2 tsp Mustard seeds /kadugu
• 1/4 tsp Asafoetida/hing
• 1 strand Curry Leaves/Karuveppilai
• 1 Dry Red Chili slit in to two
• 1 tsp oil

Servings: people

Instructions

1. Wash gooseberry thoroughly. Cut it into small chunks and discard the seeds.
2. In a mixer jar, add gooseberry, cumin seeds, peppercorns, green chili, ginger, half a cup of water and grind to a coarse paste.
3. In a bowl add tomato and mash it thoroughly. To it add ground gooseberry paste, turmeric, required salt, water and mix well thoroughly. Also, add coriander leaves and set aside.
4. Heat a pan and add oil. Once the oil gets heated add mustard seeds and let it crackle. Then add hing, curry leaves, red chili and saute for a min.
5. Then add the prepared gooseberry water and cook until a nice foam forms on the top.
6. Rasam should not boil for a long time. Once you see the foam while cooking switch off the flame. Gooseberry rasam is ready. Serve hot with rice or you can have it as such as soup.

Recipe Notes

• I like the combo of ginger and gooseberry so added ginger while grinding. You can even add garlic in the place of ginger or both.
• If you want rasam to be spicier add more green chilies or add a tsp of chili powder according to your taste.
• Rasam should not boil for a long time. Once you see the foam while cooking switch off the flame.
• Gooseberry rasam can be had along with rice or can be taken as such as soup.

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Healthy and delicious gooseberry rasam are ready to relish.

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