Thursday, November 11, 2010

Gooseberry Rasam (Nellikai Rasam)


  • Gooseberry (Nellikai) water - 1 Cup (Cut 8to10 piece, grine it and take the water)
  • Rasam powder - 1 tsp
  • Cumin seeds - 1 tsp
  • Pepper powder or Whole peppercorn - 1 tsp
  • Tomato (chopped ) - 1
  • Green or red chilly - 5
  • Ginger garlic paste - 1 tsp
  • Tuwar dal  (boiled and smashed) - 1 cup
  • Asafetida (powder) - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Mustard - 1 teaspoon
  • Curry leafs- 1 stem
  • Ghee - 4 tsp
  • Water - 3 cups
  • Salt - to taste
Procedure:

  • Heat 1 tsp of ghee in a pan. After ghee melted, add green chilly, tomato pieces, Ginger Garlic paste and fry it for 2 mins.
  • Add pepper powder, Asafetida powder, rasam powder,Turmeric powder and mix well.
  • Add gooseberry water and water.
  • Add boiled and smashed Tuwar dal, salt  and mix well.
  • Cook it in a low flame. Don't leave it to boil
  • Heat 2 tspn of ghee in a pan and fry mustard seeds. When the mustard starts to crackle add cumin seeds, Curry leafs and mix it to the above rasam.
       Serve hot with rice.

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