Amla Rasam Recipe | Indian Gooseberry Rasam | Nellikai Rasam (Step-by-step Recipe)

by Rachna
amla rasam

I only recently came to know about this recipe from a Tamil aunty. This amla rasam is excellent in the winter season for its high Vitamin C content and healing properties. I made this yesterday as I had a scratchy throat and niggling cough. And my throat is fine today. Of course I did have loads of ginger chai and chywanprash too. So anyway, this amla rasam is a simple recipe. And I added my own touches to make it tastier.

amla rasam

Here is my amla rasam recipe:

Serves 4

Time to prepare: 15 minutes

Ingredients:

4 indian gooseberry or fresh amla

1 tsp. cumin seeds

1 tsp. coriander seeds

1 tsp. urad dal or split black gram

3-4 green chillies

1 inch piece ginger

1 tsp. black peppercorn

2 tsp. sugar (optional)

salt to taste

For tempering

1 tsp. ghee or clarified butter or for vegan recipe use vegetable oil

1 tsp. mustard seeds

1 sprig curry leaves

1 pinch hing or asafetida

For garnish

1 tbsp. chopped cilantro  or coriander leaves

Recipe:

Dry roast cumin seeds, coriander seeds and black gram lentil. Remove the seed  and cut the amla into small pieces.

Blend together amla pieces, black peppercorn, green chilies, ginger, roasted cumin, coriander and black gram lentils to a thick paste.

amla rasam

Add about 3 cups of water and bring to a boil. Simmer on low heat for about 5 minutes.

Now add salt to taste. I also add 2 tsp. sugar to balance out the sourness of amlas (optional).

For the tempering, heat ghee or clarified butter. Add mustard seeds and a pinch of hing or asafetida. Allow to sputter. Add curry leaves and tip over the hot seasoning into the cooked rasam.

Serve hot garnished with chopped cilantro.

amla rasam

Have it as a soup or with boiled rice. It is quite delicious.

Pro Tips

  1. I found the rasam to be more sour hence I added sugar only to cut the sourness. Trust me it does not make the rasam sweet. But if you like that sourness, you can skip adding sugar.
  2. Alternatively, you can use fewer amlas, maybe try using 3 instead of 4.
  3. This rasam is spicy due to the use of green chillies and peppercorns. You can reduce the heat depending upon your taste.
  4. This rasam is excellent for boosting immunity and fighting colds and coughs.
  5. For vegan recipe, omit ghee and use vegetable oil for tempering.
  6. Your amla rasam is ready to serve. Enjoy it. Share with me when you make it.
amla rasam

Amla Rasam Recipe

Rachna Parmar
This is a simple recipe of amla rasam or gooseberry rasam which is tangy and spicy. it is perfect as a soup or side. It has great benefits in raising immunity and being helpful in niggles and colds.
4.8 from 5 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Appetizer/Side Dish, Soup
Cuisine Indian, South Indian
Servings 4 people
Calories 55 kcal
people

Ingredients
  

  • 4 indian gooseberry or fresh amla
  • 1 tsp. cumin seeds
  • 1 tsp. coriander seeds
  • 1 tsp. split black gram or urad dal
  • 3-4 green chillies
  • 1 inch piece ginger
  • 1 tsp. black peppercorn
  • 2 tsp. sugar optional
  • salt to taste

For tempering

  • 1 tsp. ghee or clarified butter or for vegan recipes use vegetable oil
  • 1 tsp. mustard seeds
  • 1 sprig curry leaves
  • 1 pinch asafetida or hing

For garnish

  • 1 tbsp. chopped cilantro or coriander leaves

Instructions
 

  • Dry roast cumin seeds, coriander seeds and black gram lentil. Remove the seed and cut the amla into small pieces.
  • Blend together amla pieces, black peppercorn, green chilies, ginger, roasted cumin, coriander and black gram lentils to a thick paste.
  • Add about 3 cups of water and bring to a boil. Simmer on low heat for about 5 minutes.
  • Now add salt to taste. I also add 2 tsp. sugar to balance out the sourness of amlas (optional).
  • For the tempering, heat ghee or clarified butter. Add mustard seeds and a pinch of hing or asafetida. Allow to sputter. Add curry leaves and tip over the hot seasoning into the cooked rasam.
  • Serve hot garnished with chopped cilantro.
  • Have it as a soup or with boiled rice. It is quite delicious.

Notes

I found the rasam to be more sour hence I added sugar only to cut the sourness. Trust me it does not make the rasam sweet. But if you like that sourness, you can skip adding sugar.
Alternatively, you can use fewer amlas, maybe try using 3 instead of 4.
This rasam is spicy due to the use of green chillies and peppercorns. You can reduce the heat depending upon your taste.
This rasam is excellent for boosting immunity and fighting colds and coughs.
For vegan recipe, omit clarified butter and use vegetable oil or olive oil

Nutrition

Nutrition Facts
Amla Rasam Recipe
Amount Per Serving
Calories 55 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 118mg5%
Potassium 82mg2%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 4g4%
Protein 1g2%
Vitamin A 265IU5%
Vitamin C 16mg19%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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If you like this amla rasam or nellikai rasam recipe then I request you to leave a * star rating either on the comment or in the recipe.

amla rasam

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amla rasam
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4 comments

Obsessivemom -

I love rasam but have never even made the regular one with Tur dal. The sourness of Amla scares me but the soup sounds good. And the Vit C benefits are so good. We’re all a family of cold-catchers. We could use this.

Reply
Rachna -

Oh I understand that. My husband is very fussy with sourness as well. Hence I had to add sugar in this recipe till the sourness was tolerable. Some people use jaggery in place of sugar. You will have to try that and then it tastes pleasant.

Reply
Soumya -

I somehow cannot palate a rasam that does not have tamarind in it! While this recipe sounds awesome, nothing can beat the traditional south Indian rasam 🙂

Reply
Damyanti -

4 stars
I love rasam!

Reply

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