Gooseberry rasam / Nellikai rasam in Tamil / Amla rasam is an interesting and healthy rasam recipe. Recent days I am trying to include gooseberry in my cooking regularly as its rich in Vitamin C and helps to boost immunity. Usually I make nellikai thayir pachadi and nellikai thogayal. I don’t want to include gooseberry in pickle form considering its oil and salt. So when I was looking for some interesting gooseberry recipes, I came across this nellikai rasam recipe.

I had some pressure cooked gooseberry in hand. So I used that and tried this rasam recipe. Even though its my first attempt, rasam came out so well. Its easy to prepare too. Friends, do try this gooseberry rasam for a change. You will love it like me.

Gooseberry Rasam Recipe / Nellikai Rasam Recipe

Gooseberry Rasam Recipe / Nellikai Rasam Recipe for rice

Cuisine: Tamil nadu

Category: Rasam recipes

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

To dry roast and grind

Gooseberry (Raw or cooked) – 4
Pepper corns – 1 tsp
Cumin seeds – 1 tsp
Coriander seeds – 1 tsp
Red chilli – 1
Garlic – 5 cloves

To cook

Ripe tomato – 2
Green chilli – 1
Cooked toor dal – 2 tbsp
Turmeric powder – 1/4 tsp
Salt & water – as needed

To Temper

Ghee – 1 tbsp
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Curry leaves – few
Hing / Asafetida – a pinch
Coriander leaves – to garnish

HOW TO MAKE GOOSEBERRY RASAM

Wash and chop tomato, green chilli. Pressure cook toor dal, gooseberry together and set aside.
Boil tomato, green chilli adding cooked toor dal paste, turmeric powder, salt and water.
Dry roast pepper, cumin seeds, coriander seeds, red chilli and grind it along with gooseberry.
Add this paste to the boiling tomato. Boil for a minute till frothy in low flame.
Temper mustard seeds, cumin seeds, curry leaves, red chilli in ghee.
Add to rasam and switch off the flame. Garnish with coriander leaves.
Serve hot with plain rice adding few drops of ghee.

METHOD – STEP BY STEP PICTURES

In a pressure cooker, take toor dal, gooseberry and required water. Pressure cook in low flame for one whistle. Mash the dal and set aside.
Take the cooked toor dal, chopped tomato, slit green chilli, turmeric powder, salt and water. Roll boil till tomato is cooked well.

Dry roast coriander seeds, pepper corns, cumin seeds and red chilli. Grind it adding cooked gooseberry to a smooth paste.

Add to the boiling tomato mixture. Mix well and check for salt. Add more water and salt if needed. Now lower the flame and boil the rasam till its frothy.

Temper mustard seeds, cumin seeds, curry leaves and red chilli in ghee. Add to rasam.

Switch off the flame and garnish with coriander leaves.

Enjoy !

Note

For variations, you can grind the spices without roasting it. But flavor of rasam varies.
You can also grind the raw gooseberry instead of pressure cooking. But you should boil the rasam for few minutes till its raw smell goes off.

Try this easy and healthy gooseberry rasam recipe. You will love it !