Amla Rasam/Indian Gooseberry Rasam/Nellikai Rasam or Soup

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. Enjoy this with a bowl of hot steamed rice or as a light and healthy soup any time.

Gooseberry or amla as it is called in north India or Nellikai in 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.

                                    Image result for gooseberry

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!

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 and hing.

We loved it so much that after relishing it with rice and fresh broccoli talasani, 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

 

Amla Rasam/Gooseberry Rasam or Soup
Serves 4
Tangy, healthy and light rasam or soup made from Indian gooseberry and some exotic aromatics like coriander, cumin etc., perfect with a bowl of hot steaming rice or even as a light soup to savor any time!
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
44 calories
4 g
5 g
3 g
1 g
1 g
27 g
42 g
1 g
0 g
1 g
Nutrition Facts
Serving Size
27g
Servings
4
Amount Per Serving
Calories 44
Calories from Fat 27
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 5mg
2%
Sodium 42mg
2%
Total Carbohydrates 4g
1%
Dietary Fiber 2g
6%
Sugars 1g
Protein 1g
Vitamin A
7%
Vitamin C
41%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ¼ tsp jeera/cumin seeds
  2. ½ teaspoon coriander seeds
  3. 5 to 6 black peppercorns
  4. ½ tsp urad dal/split black lentils
  5. ½ tsp oil
  6. 4 to 5 large amla/gooseberry
  7. 2 green chillies/jalapenos
  8. ½ inch piece ginger
  9. ¼ tsp turmeric powder
  10. Salt to taste
  11. Coriander leaves for garnishing
For seasoning
  1. 2 teaspoons ghee/clarified butter
  2. ½ teaspoon mustard seeds
  3. 1 dry red chilli
  4. Few curry leaves
  5. ¼ teaspoon hing/asafetida
Instructions
  1. In a small saucepan, roast jeera, coriander seeds, urad dal and peppercorns in a little oil for a few seconds.
  2. Remove from pan and keep aside.
  3. Wash and clean the gooseberries/amla and cut them up into small pieces, discarding the seed.
  4. Blend the chopped amla and green chillies along with the roasted spices with a little water to a smooth paste.
  5. Remove from blender jar into a large saucepan and dilute with required amount of water (about 3 cups).
  6. Add salt to taste and turmeric powder, mix well and bring to a boil. Adjust water accordingly.
  7. Simmer for about 5 minutes (do not boil it too much).
For the seasoning
  1. Heat ghee in a small saucepan; once the ghee is hot, add mustard seeds.
  2. When they splutter, add dry red chilli, asafetida and curry leaves.
  3. Pour this seasoning into the rasam and mix well.
  4. Garnish with finely chopped coriander leaves and serve hot with a bowl of steamed rice or enjoy as a light and healthy soup.
  5. Enjoy!!
beta
calories
44
fat
3g
protein
1g
carbs
4g
more
Curry and Vanilla http://www.curryandvanilla.com/

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.

  • 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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