Nellikkai Rasam - The benefits of Amla is well known. Rich in vitamin C, Immunity booster, avoids premature greying. The combination of Amla and tomatoes with green chillies, pepper and garlic is sure to tantalize your taste buds.
Ingredients:
Vegetables:
Amla: Select slightly big gooseberries for easy removal of seeds.
Tomatoes - Ripe country tomatoes gives a nice tangy flavour to the dish.
Lentils - Tuvar Dal is used.
Spices - Green chillies, pepper, garlic, ginger, red chillies, white crystal salt are used.
Seeds - Coriander seeds, cumin seeds, mustard seeds are used.
Oils and fats - Ghee and sesame oil is for seasoning
Herbs - Curry leaves are used in the seasoning and coríander leaves in garnishing.
Spice powders - Turmeric powder, hing powder are used.
Method:
Pressure cook dal .
Blanching - Put the tomatoes in hot water for few minutes and remove the skin.
Grinding- Grind Amla, green chillies,ginger to a fine paste.
Roasting and powder - Dry roast coriander seeds, cumin seeds, pepper and red chillies a in slow flame till they emit a nice aroma and powder coarsely. Coarsely powdering helps in getting a clear liquid.
Boiling - Boil the blanched tomatoes, ground Amla paste, garlic spice powders and salt.
Season - Allow mustard seeds to crackle, add curry leaves .
Garnish - Garnish with coriander leaves.
Storage:
Store it in the fridge for a day. Reheating can be done in the stove top till Rasam gets frothy.
Serving suggestions:
Serve with rice and vegetable curry or kootu or with masiyal. The remaining cloudy mixture or vandal can be diluted , filtered and consumed as a soup.
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Equipments used: Sauce pan, seasoning pan, blender.
Recipe:
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| Nellikkai Rasam |
A healthy, tangy, lentil based gooseberry and tomato broth
Total time taken - under 30 minutes.
No. Of servings - 6
1 cup = 200ml
Ingredients with measurements:
Tomatoes - 3(medium)
Tuvar dal - 1/4 cup
Garlic - 5 cloves
Turmeric powder - 1/2 tsp
To grind:
Gooseberry/amla - 3 or 4 medium
Green chillies - 2
Ginger - 1/2"
Dry roast and grind:
Coriander seeds - 1.5 tsp
Cumin seeds - 1 tsp
Pepper - 1/2 tsp
Red chillies - 2
Tempering:
Oil + Ghee - 1 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Powder hing - 1/4 tsp
Red chillies - 2 or 3
Directions with pics:
1. Pressure cook the dal and allow to cool down.
2. Blanch tomatoes by putting them in boiling water for 3 minutes. Remove the skin. Mash with hands and keep aside.
3. Grind amla, ginger and green chillies to a fine paste.
4. Dry roast coriander seeds, cumin seeds, pepper, red chillies in a low flame till they emit nice aroma in a frying pan.
5. Powder the roasted ingredients in a blender.
6. Take the mashed tomatoes along with the water in which they have been boiled add the amla-chilli paste, garlic, roasted powder, turmeric powder, salt and cook till raw smell disappears.
7. Add cooked dal and boil till frothy.
8. Heat oil + ghee in a seasoning pan, add mustard seeds, when they crackle, add curry leaves, hing, pour it over rasam.
Note:
- Either ginger or garlic can be used. I have used both.
- Increase or decrease the quantity of spices used. We prefer it on spicier side.
Recipe source: aarti cafe
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