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.
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.
- 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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