11 November 2019


Rasam is one comfort food, and trying different variations is one favorite thing these days. This gooseberry rasam is one favorite of mine to drink as soup than mixing it with rice. In this cold weather with extra pepper powder it would taste brilliant.

2 - Amla / Gooseberry, chopped finely
1/2 tsp - Cumin seeds
1/2 tsp - Peppercorns
2 - Green chillies
1/2 inch ginger

Add 2 tablespoon water and grind to smooth paste. Mix the paste to 2 cups water, add 1/4 tsp turmeric powder, salt and bring to a gentle boil. Add water, salt as required. Cook in low heat until it begins to start frothy approx 6 -7 minutes.

For tadka:
1 tsp - Ghee
1/2 tsp - Mustard
1/2 tsp - Cumin seeds
Curry leaves and Coriander

Heat ghee in a pan, splutter mustard seeds, cumin seeds, few curry leaves, hing and pour on the rasam. 

Sprinkle coriander leaves and serve hot, i prefer to drink it as soup.

1 comment:

  1. Wow.I have just now forwarded to my daughter who said she will try very soon.It seems frozen gooseberries are available at her place. I will ask my daughter here to make it as to be a tangily delicious rasam.
    Do you know you can make pacchadi with nellikkais and coconut. It is customary to make on Tamil Varusha pirappu.Try it out