Amla Rasam or Indian Gooseberry/Nellikai Rasam is a mildly spiced healthy rasam (south Indian soup like broth) made from wholesome gooseberries full of nutrients and vitamins. Traditionally enjoyed with a bowl of hot steamed rice but amazing as a light and healthy soup any time too. Gooseberry or amla as it is called in the northern part of India or Nellikai as called in in the southern part, south India is a powerful super food and a powerhouse of nutrients. It is rich in Vitamin C, iron, calcium and can be consumed raw, juiced or in pickles, jams, rasam, soups etc. Although it is indigenous to India, you can find this at any Indian grocery store all over the world now either in the fresh produce section and but always in the frozen section.
Rasam (be it tomato rasam, lemon rasam etc.) is normally enjoyed in our house with a bowl of rice and sometimes, when there are leftovers, we relish it as a soup also. Today, I decided to try making rasam using amla and I was blown away by its taste. There was none of the bitterness associated with the raw gooseberry and it lent a pleasant taste to the rasam; a keeper for sure. With monsoons around and the weather a bit chilly and windy, nothing like a bowl of piping hot amla rasam or soup to sip on with the added benefits of all the nutrition in this wonder fruit! Why, we had some with our rice too at lunchtime!
All you need to do is roast a few spices (play around with different spices for a variation in taste) and blend with chopped gooseberry to a fine paste. Dilute this paste with required amount of water, add salt to taste, boil for a few minutes and season or temper with mustard, curry leaves and hing/asafetida powder. We loved it so much that after relishing it with rice and fresh broccoli talasani/stir fry, leftover rasam was enjoyed as a soup!
Do try this soon and I am sure you will be making this healthy and delicious rasam/soup often. For more rasams or soups, try: Beetroot Rasam Creamy Mushroom Soup Tomato and Carrot Soup
How to make Amla or Indian Gooseberry Rasam or Soup:
In a small saucepan, roast jeera, coriander seeds, urad dal and peppercorns in a little oil for a few seconds. Remove from pan and keep aside. Wash and clean the gooseberries/amla and cut them up into small pieces, discarding the seed. Transfer the roasted spices along with the chopped gooseberry and green chillies into a blender jar.
Cook Time: 15 minutes
¼ tsp jeera/cumin seeds ½ teaspoon coriander seeds 5 to 6 black peppercorns ½ tsp urad dal/split black lentils ½ tsp oil 4 to 5 large amla/gooseberry 2 green chilies/jalapenos ½ inch piece ginger For seasoning: 2 teaspoons ghee/clarified butter/oil if vegan ½ teaspoon mustard seeds 1 dry red chili Few curry leaves ¼ teaspoon hing/asafetida ¼ tsp turmeric powder Salt to taste Coriander leaves for garnishing
Instructions Notes
Blend the chopped amla along with the roasted spices with a little water to a smooth paste.
Remove from blender jar into a large saucepan and dilute with required amount of water (about 3 cups). Add salt to taste and turmeric powder, mix well and bring to a boil. Adjust water accordingly.
Simmer for about 5 minutes (do not boil it too much).
For the seasoning:
Heat ghee in a small saucepan; once the ghee is hot, add mustard seeds. When they splutter, add dry red chilli, asafetida and curry leaves.
Pour this seasoning into the rasam and mix well.
Mix well,garnish with finely chopped coriander leaves and serve hot with a bowl of steamed rice or enjoy as a light and healthy soup. Enjoy!!
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