Gooseberry Rasam Recipe | Nellikai Rasam Recipe | Amla Rasam Recipe

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

 

Chitra Ganapathy

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

1. Wash and chop tomato, green chilli. Pressure cook toor dal, gooseberry together and set aside.
2. Boil tomato, green chilli adding cooked toor dal paste, turmeric powder, salt and water.
3. Dry roast pepper, cumin seeds, coriander seeds, red chilli and grind it along with gooseberry.
4. Add this paste to the boiling tomato. Boil for a minute till frothy in low flame.
5. Temper mustard seeds, cumin seeds, curry leaves, red chilli in ghee.
6. Add to rasam and switch off the flame. Garnish with coriander leaves.
7. 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 !

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Usually I make rasam using homemade rasam powder or with freshly ground instant rasam podi. But recently I got a pack of rasam powder from I-Flo brand for my review. For the first time, I tried making rasam using this store bought rasam powder. I followed the recipe given in the back of pack but made some modifications by adding crushed garlic cloves and tempering in ghee. It came out so well. I never expected it to be so flavorful and tasty just like the ones made using homemade rasam powder. In my family, Raksha gives the best feedback about rasam varieties. She loved it a lot and told me to make it again. I guess many of you especially bachelors and working women use store bought rasam powder at home to ease the job during busy morning hours. I hope this method of making with store bought rasam powder helps you make tasty and perfect rasam.

Rasam using store bought rasam powder

Rasam using store bought rasam powder

Cuisine: South Indian

Category: Rasam Recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Ripe tomato - 1 Tamarind - Small gooseberry size (Take 1 cup extract) Rasam powder – 1 tbsp Salt & water - as needed Turmeric powder - 1/2 tsp Garlic cloves - 5 cloves (crushed with skin) Coriander leaves - to garnish Sugar – 1/4 tsp Ghee – 2 tsp ( to drizzle ) To Temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Red chilli - 1 no Curry leaves - Few Hing / Asafetida – a pinch

HOW TO MAKE RASAM WITH STORE BOUGHT RASAM POWDER

1. Wash and chop tomato. Soak tamarind and take the extract in 1 cup of water.
2. In a kadai or bowl, temper mustard seeds, cumin seeds, red chilli.
3. Saute till tomato turns mushy. Add rasam powder and saute quickly.
4. Add tamarind extract, turmeric powder, salt, sugar and hing.
5. Boil in medium flame till raw smell emanates.
6. Add crushed garlic and add 1/2 cup water.
7. Boil till frothy and switch off the flame.
8. Garnish with coriander leaves and 2 tsp of ghee. 
9. Cover and rest for 30 minutes for best taste.
10. Serve with plain rice and potato curry - the best side dish for rasam !

RASAM USING STORE BOUGHT RASAM POWDER - STEP BY STEP PICTURES

In a bowl or kadai, heat cooking oil. Splutter ingredients given under “to temper”. Add chopped tomato and saute till mushy. Add rasam powder and saute for a minute.  Add 1 cup of tamarind extract, salt, turmeric powder and sugar. Boil till raw smell of tamarind emanates and nice smell wafts through.  Add 1/2 cup more water and crushed garlic cloves. Boil in medium flame till frothy. Switch off the flame and garnish with coriander leaves. Transfer to a bowl, add 2 tsp of ghee. Cover with a lid.  Serve after 30 minutes for best taste. Serve with plain rice and enjoy !

Note

Addition of garlic cloves is optional. But it adds a nice flavor to the rasam. You can also temper mustard seeds, cumin seeds and red chilli in ghee at the end.

Do try this easy, yummy rasam recipe using store bought rasam powder and enjoy !

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Orange Rasam Recipe – Orange Juice Rasam Recipe

Orange rasam recipe is one of the interesting and tasty rasam varieties. I buy Kamala orange or mosambi for Raksha as she loves both. But we all consume it as a fruit more than just drinking its juice. So I never had a chance to try recipes using orange juice. But this time, I reserved an orange to try out this rasam recipe and share in my space. I made it in a simple way just like my usual Tamilnadu style rasam. It tasted so good. I couldn’t spot any difference in taste but I could smell a nice orange flavor. We all loved it. Friend do try this easy, yummy orange juice rasam. You will love it too !
Check out my other Rasam varieties.

Orange rasam recipe / orange juice rasam

Orange juice rasam recipe

Cuisine: South Indian

Category: Rasam varieties

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Orange - 1 OR Orange juice - 1/4 cup Tamarind - Small gooseberry size Ripe tomato - 1 Turmeric powder - 1/4 tsp Sugar - 1/2 tsp Salt & water - as needed To grind Pepper - 1/2 tsp Cumin seeds - 1/2 tsp Coriander seeds - 1 tsp Red chilli - 1 Methi seeds - 1/8 tsp Toor dal - 1/2 tsp To Temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Red chilli - 1(optional) Coriander leaves - to garnish

HOW TO MAKE ORANGE RASAM

1. Take the extract from orange juice and set aside.
2. Wash and chop tomato. Powder all the ingredients given under “To powder”.
3. In a bowl, take 1 cup of water, chopped tomato, tamarind juice, turmeric and salt.
4. Let it boil for few minutes.
5. In a kadai, temper mustard, cumin, chilli. 
6. Add the ground rasam powder in the ghee. Saute well for a minute and add to boiling rasam.
7. Add 1/4 cup of water and boil the rasam in low flame till its frothy. Switch off the flame.
8. Add orange juice after the rasam turns warm. Garnish with coriander leaves.
9. Serve with plain rice adding few drops of ghee.

ORANGE RASAM RECIPE - STEP BY STEP PICTURES

Grind all the ingredients given under “ to grind” to a coarse powder. Set aside. Alternately you can dry roast the ingredients and then powder it. Slice orange into two and extract the juice from it. Keep it aside. In a bowl, take the chopped tomato, 1/4 cup tamarind extract, 1 cup water, salt, sugar and turmeric powder. Boil for few minutes.  In a small kadai, heat ghee. Temper mustard seeds, cumin seeds. Once it splutter, add rasam powder. Saute quickly in medium flame & add to boiling rasam. Add 1/4 cup more water , lower the flame & boil till frothy. Switch off the flame.  Let the rasam turns warm. Filter the orange juice & add to the rasam. Garnish with coriander leaves. Close with a lid & rest for sometime for the orange flavor to infuse. Serve with plain rice adding few drops of ghee. Enjoy !

Note

You can add lemon juice instead of tamarind extract but you should add at the end. Do not boil after adding it. You can dry roast all the ingredients and then powder it instead of grinding it raw. You can add orange zest ( orange skin gratings) if you like. But I din't add it. Adjust the quantity of red chilli based on the tanginess of orange juice.

Yummy orange rasam is ready to serve with rice!

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Betel Leaves Rasam – Vetrilai Rasam Recipe - Vethalai Rasam

Betel leaves / vetrilai rasam also known as paan leaves was in my try list for long time. After Varalakshmi pooja, I had so many betel leaves in hand. Usually I make homemade paan /  sweet beeda or have it with gulkand as it helps for better digestion. As you all know, betel leaves has innumerable health benefits and uses. So this time, I wanted to make vethilai rasam. I followed my tomato rasam recipe, made slight changes and came up with this recipe. With the dominating flavor of betel leaves, it tasted yummy. Sendhil & myself loved it. Use vellai vethalai for best taste. Karuppu vetrilai may taste bitter and gives a pungent taste. Friends, do try this easy betel leaves rasam for a change. You will love it like us. Ok, lets see how to make vetrilai rasam with step by step pictures.

Do check out my other rasam varieties 

Betel leaves rasam / vetrilai rasam / vethalai rasam recipe

Betel leaves rasam / vetrilai rasam / vethalai rasam recipe for rice

Cuisine: South Indian

Category: Rasam recipes

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Betel leaves - 2 or 3 ( I used 3 small leaves) Ripe tomato - 1 Green chilli - 1 Pepper - 1/2 tsp Cumin seeds - 1 tsp Dhania / coriander seeds - 1 tsp Toor dal - 1 tsp Garlic cloves - 5 Tamarind – Berry size Sugar - 1/4 tsp Turmeric powder – 1/4 tsp Salt & water - as needed Coriander leaves - to garnish To temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Cumin seeds - 1/4 tsp Hing / asafetida - a pinch Red chilli - 1

HOW TO MAKE BETEL LEAVES / VETRILAI RASAM

1. Wash and remove the stalk of betel leaves.  Tear the leaves and take in a mixie jar.
2. Add chopped tomato, green chilli, tamarind, pepper, cumin, dhania, toor dal, garlic cloves and grind to a smooth paste.
3. Take the paste in a kadai. Add salt, turmeric powder, sugar and 1 cup of water.
4. Boil for few minutes till frothy and nice smell arises.
5. Temper mustard seeds, cumin and red chilli. Add to rasam. Garnish with coriander leaves.
6. Serve hot with plain rice adding few drops of ghee.

BETEL LEAVES RASAM RECIPE / VETRILAI RASAM - STEP BY STEP PICTURES

Wash the betel leaves. Remove the stalk part (kaambu). Tear the leaves roughly. Take in a mixie jar. Add chopped tomatoes, pepper, cumin seeds, dhania, green chilli, garlic to the mixie jar. Grind to a smooth paste adding required water. Heat a kadai and add the rasam paste. Add 1 cup of water, turmeric powder, salt and sugar.  Let it boil for few minutes till frothy with a nice smell. Switch off the flame.  Heat ghee in a small kadai. Temper mustard seeds, cumin seeds, red chilli and hing. Add to the rasam. Garnish with coriander leaves. Serve with plain rice adding ghee. Enjoy !

Note

Adjust the quantity of betel leaves based on the size. I used 3 small ones, if big use 2. Do not use more.  You can use red chilli in place of green chilli while grinding. Do not skip dhania and garlic as it lends a special flavor to the rasam. Toor dal adds slight thickness to the rasam. You can skip it if you want.  Tamarind adds a milk tanginess to the rasam and helps to balance the bitter taste of betel leaves. But do not use more. Tempering in ghee at the end makes the rasam more flavorful.

Yummy, interesting betel leaves rasam is ready to relish with plain rice adding few drops of ghee.

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Karnataka Style Rasam Recipe – Bele Rasam Recipe / Dal Rasam - Bele Saaru Recipe

Karnataka style rasam recipe/ Karnataka bele saaru was in my try list for long time. I love the rasam (Saaru in Kannnada) served in marriages/weddings and hotels in Bangalore. I always wanted to recreate the same at home. 

Recently when I was telling this to my school moms friends, Tara shared her Karanataka Bele rasam recipe (Her moms recipe ) that tastes equal to the ones served in weddings. I never thought this rasam is so easy to make and absolutely tasty. I have already tried the most popular Mysore rasam. But this one tastes completely different from Mysore rasam and Udupi rasam.

 You must try this easy Karnataka style dal rasam to know its yummy taste. Raksha loved it a lot. This rasam stays good in refrigerator for 2 to 3 days. You can reheat and use whenever needed. Its taste improves day by day. Ok, lets see how to make Karnataka style rasam recipe with step by step pictures.

Check out my other Karnataka recipes too !

Karnataka bele rasam / Dal rasam recipe

 Karnataka bele rasam / Dal rasam recipe for rice

Cuisine: Karnataka

Category: Rasam Recipes

Serves: 3

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Toor dal - 1/4 cup Water - 2 cups Ripe tomato - 2 nos Green chilli - 2 to 3 nos ( Use 4 for spicy rasam) Garlic cloves - 10 nos Curry leaves - Few Cooking oil - 1 tsp Turmeric powder - 1/4 tsp To dry roast and grind Pepper corns – 1/2 tsp Cumin seeds / Jeera - 1.5 tsp Tamarind – Small gooseberry size Dhania powder/coriander seeds powder – 1/2 tsp  To Temper Ghee or cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Cumin seeds - 1/4 tsp Hing - 2 pinches Red chilli - 1 no Curry leaves - Few Crushed garlic cloves - 3 nos Coriander leaves - To garnish

HOW TO MAKE KARNATAKA RASAM

1. Pressure cook toor dal, tomato, green chilli, whole garlic cloves, curry leaves, turmeric powder for 2 whistles in low flame.
2. Mash it well. Dry roast pepper and cumin. Powder it.
3. Temper mustard, cumin, crushed garlic, hing and red chilli.
4. Saute the pepper+cumin powder in low flame.
5. Add this to the dal, tamarind extract, dhania powder and salt. Boil for few minutes.
6. Garnish with coriander leaves and serve hot with rice.

KARNATAKA RASAM RECIPE - STEP BY STEP PICTURES

Wash the toor dal and take in a pressure cooker base. Add finely chopped tomato, slit green chilli, peeled and slightly crushed garlic cloves, turmeric powder, curry leaves and a tsp of cooking oil. Pressure cook in low flame for 2 whistles. Open the cooker after steam is released. Mash the dal nicely with a whisk. Dry roast pepper, cumin seeds till cumin starts to crackle. Take care not to burn the spices. Grind to fine powder and set aside. Heat ghee in a kadai. Temper mustard seeds, cumin seeds, red chilli , crushed garlic and add the pepper + cumin powder. Roast in very low flame for a minute. Do not burn any. Now add this to toor dal mixture. Add 1 cup tamarind extract, coriander powder and required salt. Mix well and check for taste. Boil till nice aroma arises and rasam becomes frothy. Garnish with coriander leaves and switch off the flame. Transfer to a bowl. Serve hot with plain rice. Enjoy !

Note

Addition of dhania powder is optional but it gives a nice flavor like hotel rasam. As per Tara’s original recipe, tamarind is not used. But I used little tamarind extract. Garnishing with coriander leaves adds a nice flavor. Color of this rasam may vary as per the amount of turmeric powder you use. Do not add more pepper as we are using green chilli and red chilli.

Try this yummy Karnataka style rasam / saaru and enjoy with plain rice adding ghee.

Technorati Tags: Karnataka rasam,Karnataka rasam recipe,Karnataka style rasam,Karnataka saaru,Karnataka recipes,Rasam recipes,Rasam recipe,Rasam varieties

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Rasam Powder Recipe – Tamilnadu Style Homemade Rasam Podi

Tamil nadu style rasam powder / rasam podi recipe with step by step pictures and video. This is one of the best rasam powder I have ever made at home. I am a not a regular buyer of store bought rasam podi. But my friends used to buy Sakthi masala rasam powder, aachi rasam powder and MTR rasam powder. They say everything tastes good in its own way.  But I love to grind homemade rasam powder with fresh ingredients & make rasam with it  I have already posted my Tirunelveli aachi’s rasam powder recipe for small quantity in my South Indian rasam recipe post. It smells and tastes awesome. I have also shared my Dad’s style rasam recipe using a 2 ingredient, instant rasam powder and easy bachelors style rasam. But some of my readers who tried my homemade sambar powder asked me to share authentic, traditional, Tamil people style homemade rasam powder recipe to grind & store for one month use.

When I told this to my MIL, she immediately suggested a recipe she read long back in a magazine. She made a trial batch and passed it to me. I loved its flavor and taste. Last month when my MIL came to Bangalore, I told her to make this rasam podi & idli podi and took video for my reference. The quantity I have mentioned in this recipe comes for 1 month use if you prepare rasam regularly. Its flavor and spiciness remains the same if stored in an airtight box. You can grind it easily at home using your Indian mixer. Use it within a month to enjoy its best taste & flavor. Ok, lets see how to make Tamil nadu style homemade rasam powder recipe !

Rasam Powder Recipe - Tamil nadu Style Rasam Podi

Tamil nadu style, homemade rasam powder recipe with easily available ingredients

Cuisine: South Indian

Category: Rasam Recipe

Serves: 1 cup

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Dhania / Coriander seeds - 1/2 cup Pepper - 1/4 cup Cumin seeds / Jeera - 2 tbsp Toor Dal - 2 tbsp Chana dal - 2 tbsp Methi seeds - 3/4 tbsp Red chilli - 25 to 30 nos Curry leaves - fistful Turmeric powder – 1/2 tbsp

HOW TO MAKE RASAM POWDER

1. Measure & Take all the ingredients required for rasam powder.
2. Sun dry or dry roast one by one.
3. Cool & Grind to coarse powder.
4. Store for a month & make rasam with it.

RASAM POWDER RECIPE - STEP BY STEP PICTURES

Measure all the ingredients given for rasam powder. Sun dry them for one day till it gets heated. Then grind to a coarse powder and store for months. Alternatively you can dry roast all the ingredients one by one carefully without burning them Heat a kadai and dry roast coriander seeds till it gives nice aroma.Remove in a plate. Then roast the methi seeds and roast till golden brown.Remove in the plate. Dry roast cumin seeds and then pepper corns till its heated. Now roast toor dal and chana dal till it gets heated. Collect them in the plate. Then roast the red chillies in medium flame till it becomes crispy, keep it in a separate plate. Lastly roast the curry leaves. Switch off the flame and let it be in the hot kadai till it turns crispy. Transfer it to the red chilli plate. After it cools down, transfer to a mixie jar. Add turmeric powder and grind everything to a slightly coarse powder.  Grinding coarsely helps to retain the flavor for long time. But do not grind it too coarse. Store in an air tight box once the powder cools down completely. You can add 1 tbsp of this rasam powder for making rasam for 3 people. This rasam powder stays good for 1 to 2 months. Use a clean spoon for handling.

Note

I have used more red chillies which helps to retain the flavor and spiciness for more days. If you reduce the quantity of chillies, powder will become bland in taste after few days.  You can skip curry leaves if you don’t like. Instead you can add some fresh curry leaves while making rasam.  Toor dal and chana dal helps to give some thickness to the rasam. So adding cooked dal water is optional.  Use fresh ingredients and grind it whenever needed.

Try this yummy, flavorful homemade rasam powder and make rasam with it. You will love its taste !

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Instant Tomato Rasam Recipe Without Dal – Easy Thakkali Rasam

For every South Indian, Rasam and Potato curry must be the most comfortable & simple lunch menu. Whenever Sendhil have his lunch at office, I make rasam and potato poriyal for myself & Raksha as we both are big fan of this combo. Usually I make my South Indian style rasam recipe adding tamarind, tomato and dal water. But today, I prepared a simple tomato rasam recipe without tamarind and toor dal water for the first time following this recipe. I tweaked the recipe to ease the process. It came out well. Myself & Raksha loved it a lot. It tasted great with potato poriyal. If you are looking for some simple, instant tomato rasam recipe without dal and tamarind, you should give this a try. It can be prepared quickly under 10 minutes. Lets check how to make Instant tomato rasam at home with step by step pictures.

Do check out my Kerala style tomato rasam recipe !

Easy tomato rasam recipe without dal - Simple Thakkali rasam

Instant, easy tomato rasam recipe - South Indian style thakkali rasam

Cuisine: Indian

Category: Rasam varieties

Serves: Serves 2-3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Ripe tomato - 3 nos ( medium sized) Pepper corns - 1 tsp Cumin seeds - 1 tsp Coriander seeds - 1/2 tsp Water - 2 cups ( approx) Green chilli - 1 no ( slit) Turmeric powder - 1/8 tsp Crushed garlic - 3 nos Curry leaves - Few Sugar - A pinch Coriander leaves - 2 tbsp ( finely chopped) to garnish To temper Ghee - 2 tsp Mustard seeds - 1/4 tsp Cumin seeds/Jeera - 1/4 tsp Red chilli - 1 no

METHOD

Dry roast coriander seeds, pepper, cumin for few minutes.  In a mixie jar, take the washed and chopped tomato, roasted coriander seeds, pepper corns, cumin seeds. Grind to a smooth paste adding 1/2 cup water. In a kadai, add the ground tomato paste, slit green chilli, chopped curry leaves, crushed garlic, turmeric powder, salt and a pinch of sugar. Add 1.5 cups of water to it and check for taste. Add more salt if needed. Let the mixture boil well for 3-4 minutes till the raw smell of tomato goes off. In a small tadka pan, heat ghee and splutter mustard seeds, cumin seeds, pinched red chilli. Add this seasoning to the boiling rasam. Garnish with coriander leaves. Add 1/4 cup water and boil till frothy. Remove in a bowl. Cover with a lid and give a standing time of 30 minutes before serving. Serve hot with rice, potato curry and appalam/papad ! Enjoy !

Note

Adjust the quantity of spices based on your taste. Tomato should be fully ripen. If not, add berry sized tamarind while grinding. Tempering in ghee is a must. It adds nice flavor to the rasam. Garnishing with coriander leaves enhances the taste & flavor of this rasam.

  This is my way of eating rasam rice with potato curry & papad !

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