Amla Rasam or Indian Gooseberry/Nellikai Rasam is a mildly spiced healthy rasam (south Indian soup like broth) made from wholesome gooseberries full of nutrients and vitamins.
Traditionally enjoyed with a bowl of hot steamed rice but amazing as a light and healthy soup any time too.
Gooseberry or amla as it is called in the northern part of India or Nellikai as called in in the southern part, south India is a powerful super food and a powerhouse of nutrients.
It is rich in Vitamin C, iron, calcium and can be consumed raw, juiced or in pickles, jams, rasam, soups etc.
Although it is indigenous to India, you can find this at any Indian grocery store all over the world now either in the fresh produce section and but always in the frozen section.
Rasam (be it tomato rasam, lemon rasam etc.) is normally enjoyed in our house with a bowl of rice and sometimes, when there are leftovers, we relish it as a soup also.
Today, I decided to try making rasam using amla and I was blown away by its taste.
There was none of the bitterness associated with the raw gooseberry and it lent a pleasant taste to the rasam; a keeper for sure.
With monsoons around and the weather a bit chilly and windy, nothing like a bowl of piping hot amla rasam or soup to sip on with the added benefits of all the nutrition in this wonder fruit!
Why, we had some with our rice too at lunchtime!
All you need to do is roast a few spices (play around with different spices for a variation in taste) and blend with chopped gooseberry to a fine paste.
Dilute this paste with required amount of water, add salt to taste, boil for a few minutes and season or temper with mustard, curry leaves and hing/asafetida powder.
We loved it so much that after relishing it with rice and fresh broccoli talasani/stir fry, leftover rasam was enjoyed as a soup!
Do try this soon and I am sure you will be making this healthy and delicious rasam/soup often.
For more rasams or soups, try:
Amla Rasam or Indian Gooseberry Rasam is a mildly spiced healthy rasam (south Indian soup like broth) made from wholesome gooseberries full of nutrients and vitamins. Enjoy this with a bowl of hot steamed rice or as a light and healthy soup any time.
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 chilies/jalapenos
- ½ inch piece ginger
- For seasoning:
- 2 teaspoons ghee/clarified butter/oil if vegan
- ½ teaspoon mustard seeds
- 1 dry red chili
- Few curry leaves
- ¼ teaspoon hing/asafetida
- ¼ tsp turmeric powder
- Salt to taste
- Coriander leaves for garnishing
Instructions
- In a small saucepan, roast jeera, coriander seeds, urad dal and peppercorns in a little oil for a few seconds.
- Remove from pan and add to blender jar.
- Wash and clean the gooseberries/amla and cut them up into small pieces, discarding the seed.
- (If using frozen, add the deseeded chopped amla; thaw slightly if preferred)
- Blend the chopped amla along with the roasted spices and 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 on medium heat. Adjust water accordingly.
- Simmer for about 5 minutes (do not boil it too much).
- Heat ghee/oil in a small saucepan; once the ghee/oil is hot, add mustard seeds.
- When they splutter, add dry red chili, asafetida 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.
- Enjoy!!
Notes
Adjust amount of spices according to preference. You can use fresh amla or even frozen if you can find them Adding hing will elevate the flavor of the rasam but if you do not like it or have it, then it is okay to omit. Tastes best with rice but a wonderful soup too! You can strain the rasam if enjoying as a soup. Enjoy and Happy Cooking/Eating!
How to make Amla or Indian Gooseberry Rasam or Soup:
- In a small saucepan, 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 gooseberries/amla and cut them up into small pieces, discarding the seed.
- Transfer the roasted spices along with the chopped gooseberry and green chillies into a blender jar.
- 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:
- Heat ghee in a small saucepan; once the ghee is hot, add mustard seeds.
- When they splutter, add dry red chilli, asafetida and curry leaves.
- Pour this seasoning into the rasam and mix well.
- 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.
- Enjoy!!
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This tastes awesome. I just made this today following all your steps shown and it came out really well
Thank you so, so much Vidya 🙂 It is our favorite too especially when we have fresh amlas or even with brined ones when not in season.
We enjoy it as a rasam over rice or as soup too during cold days.
I am so happy you loved it and thanks so much for sharing your version on social media (Instagram).
Hi Vanitha
I must say this was the first Rasam i ever made. I am originally from Pakistan. I needed to consume Amla for health benefit and cure my flu. I wanted something spicy, tangy and light. This really helped unblock my sinuses.
I did not use mustard seeds and hing as I didnt have them. Also i ate it with a light Phulka( fluffy chappati).
I loved it. Thanks for sharing recipe.
Will check more recipes on your page.
HI Aisha
Thank you so much! I am so happy you loved it.
This rasam is our favorite too, especially because we love amla and try to eat one raw amla a day and make rasams or curries with it!
Glad the rasam helped your sinuses 🙂
And thank you for sharing your thoughts and appreciation dear and I am so glad you stopped by my blog 🙂
Hope you enjoy the other recipes too!
Just awesome, I tried and it came out so well.. 🙂
I had it with drumstick poriyal & potato poriyal.. heavenly to eat this combo rasam steaming hot 🙂
Loved it so much!!!!!
Awesome!! Drumstick and potota poriyal combination with rasam sounds yumm! Thanks so much dear for the lovely feedback and so happy you loved it as much as we do 🙂
Can I use dried amla for this recipe?
Hi!I am not sure if it will work as good but you can try 🙂
Just soak the dried amla in some water and then use as needed.
Do let me know how it turned out 🙂
Thanks for trying.Vanitha
Tried this only reversed the seasoning. Added it first then brought to boil. Tastes amazing. Thanks learned something new today
Thank you so much 🙂 🙂 I do the seasoning this way too sometimes 🙂 🙂 So glad you liked it and thanks again for the lovely, appreciative feedback 🙂 🙂
Hi, very tasty, we do similar, add this to thick curd. As a side it is very healthy too!!
Thanks Suneetha 🙂 Curd seems like a nice and healthy addition; will try this soon!
Do you have to skin the amla too?
HI Cheryl,
No, no need to skin the amla. Just use as such.
Looks amazing! definitely going to save for later!
Thank you so much 🙂
Beautiful soup!! Thank you so much for bringing this delicious dish to the party!
Thank you 🙂