Amla Rasam (South Indian Gooseberry Tomato Rasam) ko English mein kya kehte hain?

आंवला रसम (दक्षिण भारतीय) ko English mein Amla Rasam (South Indian Gooseberry Tomato Rasam) likhte hain.

Kitna time lagta hai?

40 min lagta hai — 10 min taiyari, 30 min pakana.

Amla Rasam (South Indian Gooseberry Tomato Rasam)

Name: Amla Rasam (South Indian Gooseberry Tomato Rasam)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 servings
Cuisine: Multiple States Indian
Ingredients: 1tsp cumin powder; 1tsp sugar; 6piece amla; 1piece green chillies; 0.5cup tamarind water; 1tbsp coriander powder; 4piece Garlic; 4piece Tomato; 0.25tsp Turmeric Powder; 1piece Ginger; salt; 0.5tsp Kashmiri Mirch (Premium Silk Grade Powder); 0.25cup Arhar Dal (Desi - Unpolished); 6piece Coriander Leaves; 1tbsp Ghee; 1piece Curry Leaves; 1tsp Asafoetida; 1tsp Mustard Seeds (Black)

South Indian Tamil/Karnataka rasam — toor dal water simmered with tomato, tamarind, amla (Indian gooseberry), cumin, pepper, asafoetida, mustard-curry leaf temper. Vitamin-C rich winter rasam, served with rice.

Time 40 min · Serves 12 · 50 kcal · South India, Multiple States

Ingredients

Main

cumin powder — 1 tsp (ground)
sugar — 1 tsp (whole)
amla — 6 piece (chopped)
green chillies — 1 piece (chopped)
tamarind water — 0.5 cup (whole)
coriander powder — 1 tbsp (ground)
Garlic — 4 piece (chopped)
Tomato — 4 piece (ground)
Turmeric Powder — 0.25 tsp (ground)
Ginger — 1 piece (chopped)
salt (optional) (whole)
Kashmiri Mirch (Premium Silk Grade Powder) — 0.5 tsp (ground)
Arhar Dal (Desi - Unpolished) — 0.25 cup (whole)
Coriander Leaves — 6 piece (chopped)
Ghee — 1 tbsp (whole)

Tempering

Curry Leaves — 1 piece (ground)
Asafoetida — 1 tsp (ground)
Mustard Seeds (Black) — 1 tsp (whole)

Method

To begin making Nellikai Rasam, into the pressure cooker, add the whole alma/ nellikai along with 1/2 cup of water, turmeric powder and salt.
Pressure cook for 5 to 6 whistles and turn off the heat.
Allow the pressure to release naturally.Cook the toor dal in a pressure cooker along with 1 cup of water for 4 whistles and turn off the heat.
Allow the pressure to release naturally.
Once done, open the cooker and mash the dal well.
Heat ghee in a large saucepan over medium heat; add the mustard seeds and allow it to crackle.
Add the asafoetida ginger, garlic, and curry leaves and saute for a few seconds.Add the green chillies, tomato puree, tamarind water, cooked alma, cooked toor dal, coriander powder, red chilli powder, turmeric powder, salt and sugar to taste.
Once boiled enough, check the taste of the Nellikai Rasam and adjust the salt and spices accordingly.Turn off the heat and transfer the Nellikai Rasam to a serving bowl and serve hot.

Common questions

Amla Rasam (South Indian Gooseberry Tomato Rasam) ko English mein kya kehte hain?: आंवला रसम (दक्षिण भारतीय) ko English mein Amla Rasam (South Indian Gooseberry Tomato Rasam) likhte hain.
Ek plate Amla Rasam (South Indian Gooseberry Tomato Rasam) mein kitni calories hoti hain?: 50 kcal per plate.
Kitna time lagta hai?: 40 min lagta hai — 10 min taiyari, 30 min pakana.