Ingredients: Amla (Nellikai/ Gooseberry), teaspoon Turmeric powder (Haldi), - to taste, cup Arhar dal (Split Toor Dal) - cooked, tablespoon Ghee, teaspoon Mustard seeds, teaspoon Asafoetida (hing) - a pinch, sprig Curry leaves, inch Ginger - finely chopped, cloves Garlic - mashed, Green Chilli - slit, Tomatoes - pureed, cup Tamarind Water, tablespoon Coriander Powder (Dhania), teaspoon Cumin powder (Jeera), teaspoon Kashmiri Red Chilli Powder, teaspoon Sugar, - to taste, sprig Coriander (Dhania) Leaves - chopped, Vegetarian diet
Instructions: 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.Add 1 cup of water and bring the rasam to a brisk boil for 4 to 5 minutes until you notice that it is frothing around the edges. 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.Serve Nellikai Rasam along with Steamed Rice and Elai Vadam, Kovakkai Poriyal Recipe and Spiced Buttermilk for a weekday lunch.