Amla Rasam Recipe
A vegetarian South Indian Recipes recipe with amla, turmeric powder, salt - as per taste. Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
13 steps- 1
To make the Nellikai Rasam recipe, first of all, pour the amla in a saucepan with 2 cups of water
amla(6) - 2
Cook on low heat
- 3
After the amla becomes soft, drain the water, turn off the gas and keep it aside
amla(6) - 4
Now in a mixer grinder, add tomato, ginger, mint, coriander, green chili, cumin, black pepper powder and grind it
turmeric powder(1/4 teaspoon)tomato(1)ginger(1/4 teaspoon)-15 mint leaves(10)green coriander - chopped(1/4 cup)green chilli(2)cumin seeds(1 teaspoon)black pepper powder(1/2 teaspoon)dry red chili - break(1) - 5
Keep it separately
- 6
Add the cooked amla, 3 cups of water, turmeric powder in a pan and allow it to boil on low heat
amla(6)turmeric powder(1/4 teaspoon)black pepper powder(1/2 teaspoon) - 7
After boiling, add ground spices, salt and mix
salt - as per taste - 8
Let it boil After that turn off the gas and keep it aside
- 9
Now heat the ghee in a tempering pan for tempering
teaspoons ghee(2) - 10
Add mustard seeds and let it splutter
cumin seeds(1 teaspoon)mustard(1 teaspoon) - 11
After this add dry red chillies, asafoetida and cook for 15 seconds
green chilli(2)asafoetida - a pinch - 12
Add this tempering to the rasam and serve
- 13
Serve Nellikai Rasam with Thoran of Carrot and Beans, Rice and Keerai Sambar
Rate this recipe
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Amla Rasam Recipe
A vegetarian South Indian Recipes recipe with amla, turmeric powder, salt - as per taste. Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
13 steps- 1
To make the Nellikai Rasam recipe, first of all, pour the amla in a saucepan with 2 cups of water
amla(6) - 2
Cook on low heat
- 3
After the amla becomes soft, drain the water, turn off the gas and keep it aside
amla(6) - 4
Now in a mixer grinder, add tomato, ginger, mint, coriander, green chili, cumin, black pepper powder and grind it
turmeric powder(1/4 teaspoon)tomato(1)ginger(1/4 teaspoon)-15 mint leaves(10)green coriander - chopped(1/4 cup)green chilli(2)cumin seeds(1 teaspoon)black pepper powder(1/2 teaspoon)dry red chili - break(1) - 5
Keep it separately
- 6
Add the cooked amla, 3 cups of water, turmeric powder in a pan and allow it to boil on low heat
amla(6)turmeric powder(1/4 teaspoon)black pepper powder(1/2 teaspoon) - 7
After boiling, add ground spices, salt and mix
salt - as per taste - 8
Let it boil After that turn off the gas and keep it aside
- 9
Now heat the ghee in a tempering pan for tempering
teaspoons ghee(2) - 10
Add mustard seeds and let it splutter
cumin seeds(1 teaspoon)mustard(1 teaspoon) - 11
After this add dry red chillies, asafoetida and cook for 15 seconds
green chilli(2)asafoetida - a pinch - 12
Add this tempering to the rasam and serve
- 13
Serve Nellikai Rasam with Thoran of Carrot and Beans, Rice and Keerai Sambar
Rate this recipe
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