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Monday 21 January 2019

Amla (Gooseberry) Rasam


          Amla (Gooseberry) has amazing health benefits. It has the highest content of vitamin C, fibre, iron and zinc. They are equally good for our hair / scalp, heart, controls blood sugar and is also good for the tummy. Hence it is recommended in our daily diet. 

          So let me share a simple rasam (soup) that I made out of some amla. It can be enjoyed as a piping hot soup during winter, as an appetizer or as a side dish with steamed rice. So check out the step by step pictorial recipe to prepare it.






          Rasam with hot steamed rice and accompanied with some papad / chips is the best comfort food that anybody will vouch for. 

          And if it is made with the super nutritious and healthy amla, then there is nothing like it. I am a total fan of rasam of any type. 

          It is light, tangy and a little spicy, coming from the peppercorns. So do give it a try and relish it piping hot as a soup during winter. 





  • 1/2 cup amla (gooseberry) paste
  • 1 tsp. cumin seeds
  • 1/4 tsp. whole peppercorns
  • 2-3 garlic cloves 
  • 1 tbsp. oil
  • 1/2 tsp. mustard seeds
  • pinch of asafoetida
  • 1 dry red chili 
  • 1 sprig curry leaves
  • 1/2 tsp. turmeric powder
  • salt to taste 
  • 2-3 cups water
  • 1 tsp. coriander leaves, chopped








          Grind cumin seeds, peppercorns and garlic along with some water into a smooth paste. Keep aside. 

          Heat oil in a pan and temper with mustard seeds, dry red chili, asafoetida and curry leaves. Sauté for a few seconds. 

          Add the cumin paste and turmeric powder. Sauté till the oil separates. 

          Add the amla paste, salt and 2 cups water. Bring it to boil and simmer for 4-5 minutes on a low flame.

          Switch off the flame and garnish with coriander leaves. Serve as a side dish with rice or enjoy as a soup / appetizer.




                      Heat oil & & temper with mustard seeds, dry red chili, asafoetida &
                      curry leaves. Sauté for a few seconds. 



                        Add cumin paste & turmeric powder. Sauté till the oil separates. 



                       Add the amla paste,



                      ...... salt & 2 cups water. Simmer for 4-5 minutes on a low flame.






                      Garnish with coriander leaves. Serve with rice or enjoy as a soup 
                      / appetizer.
















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