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Amla Rasam or Indian Gooseberry Rasam
Ingredients
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 chillies/jalapenos
½ inch piece ginger
For seasoning:
2 teaspoons ghee/clarified butter
½ teaspoon mustard and jeera seeds
Jaggery as per your taste
Few curry leaves
¼ teaspoon hing/asafetida
¼ tsp turmeric powder
Pink Salt to taste
Coriander leaves for garnishing
Instructions
In a small pan , 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 amla and cut them up into small pieces, discarding the seed.
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/tempering:
Heat ghee in a small pan; once the ghee is hot, add mustard seeds, jeera, hing , jaggery and curry leaves.
Pour this seasoning into the rasam and 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.
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