Nellikai Rasam | Amla / Indian Gooseberry rasam

Food

Nellikai rasam is sure a nutritious rasam with the goodness of amla also known as Indian gooseberry. I was totally surprised by it’s taste, check it out.

nellikai rasam recipenellikai rasam recipe

When nellikai is in season, or you want to include in your diet in various ways, try it out.

Looking for more nellikai recipes? Check out this nellikai juice recipe, nellikai thayir pachadi recipe and nellikai sadam recipe.

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Ingredients

With ingredients in your pantry, easily.

ingredients for nellikai rasamingredients for nellikai rasam
  • Nellikkai (Indian gooseberry or Amla), De seeded, chopped roughly.
  • Black pepper
  • Cumin seeds
  • Garlic
  • Green chilli
  • Cooked toor dal/ Dal water

See recipe card for quantities.

Substitutions

Here are some suggested substitutions in case you are looking for

  • Garlic – If you want to make this satvik, you can skip garlic and use ginger instead.
  • Green chilli – Skip it and just use 3-4 spicy red chilli while tempering.
  • Toor dal – Toor dal water or cooked toor dal diluted with water is used in this recipe. If in case you don’t have, feel free to skip it.
  • Ghee – Use sesame oil if you want to make it vegan.
nellikai rasamnellikai rasam
How to make nellikai rasam

Video

Is video more your thing? Watch quick video in my Youtube channel

Variations

This recipe is as such pretty straight forward and turns out perfect. But you can adapt your own method of making rasam and just omit tamarind in the recipe.

Because the tangy and astringent taste in Nellikai is enough. Not even tomato is needed in this recipe.

  • Spicy – Depending on chilli variety, nature of nellikai, how spicy you want, you can increase or decrease chilli number. Or increase black pepper to 1 tablespoon

See this selvau rasam recipe on my website! (placeholder for in-content link)

Top tip

For perfect flavor, pepper, cumin and garlic should be ground coarsely. Never grind it too much, as the flavor will be totally different and over powering!

Do not let the rasam boil, let it begin to boil and switch off stove. If it boils, the taste will differ and have too strong garlic flavor.

I use my Panasonic mixie (Affiliate link)

Storage

Suggest to finish off the rasam within a day (you can have it as a drink if there is some leftover)

I have not tried storing the leftover rasam, so not sure about it.

Recipe card

Nellikai rasam recipeNellikai rasam recipe

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Nellikai rasam recipe

Nellikai rasam is sure a nutritious rasam with the goodness of amla also known as Indian gooseberry. I was totally surprised by it’s taste, check it out.


Cuisine Indian, South Indian

Equipments (Amazon Affiliate links)

Cup measurements

Ingredients

  • 4 Nellikkai Indian gooseberry or Amla
  • 1 teaspoon Black pepper
  • 1 teaspoon cumin
  • 3 Green chilli
  • 10 Garlic flakes
  • ¼ cup Toor dal Measured as cooked dal
  • ¼ teaspoon Turmeric
  • teaspoon Asafoetida
  • Salt

To temper

  • 1 teaspoon Ghee
  • ½ teaspoon Mustard
  • 1 teaspoon Cumin seeds
  • 1 sprig Curry leaves

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Instructions

  • Get the ingredients needed ready firstly. Note that we need cooked toor dal or dal water for the rasam ready.

  • Take chopped nellikai in a mixie and blend well with ½ cup water.

  • Add black pepper, cumin seeds and garlic to it.

  • Use pulse option in the mixie to give 2-3 runs. Do not powder it too fine as flavor will be strong.

  • Take the ground mixture in a vessel and add 2 & ½ cups water to it.

  • Add turmeric, asafoetida and mix well. Switch on the stove.

  • Add required salt, dal with more water to adjust consistency.

  • Let it just come to boil and frothy. Switch off stove immediately.

  • Temper with ghee and ingredients given under ‘To temper’.

  • Add it to rasam.

  • Garnish with lots of coriander leaves and close the lid.

Video

Notes

  • For perfect flavor, pepper, cumin and garlic should be ground coarsely. Never grind it too much, as the flavor will be totally different and over powering!
  • Do not let the rasam boil, let it begin to boil and switch off stove. If it boils, the taste will differ and have too strong garlic flavor.

Instructions

1. Get the ingredients needed ready firstly. Note that we need cooked toor dal or dal water for the rasam ready.

Take chopped nellikai in a mixie and blend well with ½ cup water.

nellikai in blendernellikai in blender

2. Add black pepper, cumin seeds and garlic to it.

add pepper, garlic, cuminadd pepper, garlic, cumin

3. Use pulse option in the mixie to give 2-3 runs. Do not powder it too fine as flavor will be strong.

coarse ground rasam masalacoarse ground rasam masala

4. Take the ground mixture in a vessel and add 2 & ½ cups water to it.

start nellikai rasam makingstart nellikai rasam making

5. Add turmeric, asafoetida and mix well. Switch on the stove.

add turmeric and asafoetidaadd turmeric and asafoetida

6. Add required with more water to adjust consistency.

daldal

7. Then add salt to it.

8. Mix well.

mix nellikai rasammix nellikai rasam

9. Let it just come to boil and frothy. Switch off stove immediately.

boilboil

10. Temper with ghee and ingredients given under ‘To temper’.

tempering nellikai rasamtempering nellikai rasam

11. Add it to rasam.

add tempering to rasamadd tempering to rasam

12. Garnish with lots of coriander leaves and close the lid.

rasam readyrasam ready

Serve with appalam and vegetable side dish like poriyal or curry. We had it with carrot beans poriyal.

nellikai rasam | Amla rasamnellikai rasam | Amla rasam
Nellikai rasam | Indian gooseberry or Amla rasam

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