Tangy Indian Gooseberry Rasam
Ingredients
- 1/2 cup soaked toor dal
- 150 grams amla
- 2 medium tomatoes
- 2 green chillies
- Salt, to taste
- Turmeric powder, to taste
- Curry leaves
- Fresh coriander, for garnish
Rasam masala
- 8-10 black peppercorns
- 1 teaspoon cumin seeds
- 5-6 garlic cloves
- 1 small piece ginger
Tadka
- Oil, as needed
- Mustard seeds
- Asafoetida
- Dried red chillies
Preparation
Pressure cook 1/2 cup of soaked toor dal with salt, turmeric, and 2 cups of water until 3-4 whistles.
Chop 150 grams of amla and 2 medium-sized tomatoes along with 2 green chillies, and blend them into a smooth paste with a bit of water.
Dry roast 8-10 black peppercorns, 1 teaspoon cumin seeds, 5-6 garlic cloves, and a small piece of ginger, then cool and coarsely pound them together.
In a kadhai, combine the amla mixture with the rasam masala, 1/2 teaspoon turmeric powder, salt, and curry leaves; mix well and cook until fragrant.
Stir in the boiled toor dal, adjust consistency with water if needed, and let it simmer; optionally add extra chopped tomatoes and amla.
Prepare tadka by heating oil and adding mustard seeds, asafoetida, dried red chillies, and curry leaves; pour over the simmering rasam.
Garnish with fresh coriander and serve hot with rice and pappadam.
Tips
Aamla is rich in Vitamin C and antioxidants, helping to boost immunity.
This dish is healthy and versatile; adjust spices and consistency to taste for a personalized meal.
