Tangy Nellikai Rasam (Gooseberry Rasam) – South Indian Comfort Soup

Nellikai Rasam (Gooseberry Rasam) Recipe: A South Indian Delight

Nellikai Rasam, also known as Gooseberry Rasam, is a traditional South Indian dish that’s light, flavorful, and packed with nutritional goodness. The tangy goodness of gooseberries (Nellikai) combined with spices and herbs makes this rasam a perfect addition to any meal. It’s an excellent choice for a weekday lunch and pairs wonderfully with steamed rice, Elai Vadam, Kovakkai Poriyal, and a refreshing glass of spiced buttermilk.

This vegetarian dish is also easy to prepare and is typically enjoyed in South Indian households. The tangy tamarind, spicy green chilies, and aromatic coriander powder come together to create a rasam that is both comforting and invigorating. It’s an ideal choice for people who enjoy lighter meals without compromising on taste and nutritional value.

Ingredients for Nellikai Rasam

Nutritional Information (per serving)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Cuisine: South Indian

Course: Lunch

Diet: Vegetarian

Instructions for Making Nellikai Rasam

1. Pressure Cook the Gooseberries (Amla):
   In a pressure cooker, place the whole gooseberries (Nellikai), add 1/2 cup of water, turmeric powder, and salt. Close the lid and cook for 5-6 whistles. Once done, allow the pressure to release naturally.

2. Cook the Toor Dal:
   In the same or a separate pressure cooker, cook the split toor dal (arhar dal) with 1 cup of water for 4 whistles. Once the cooking is complete, let the pressure release naturally. Open the cooker and mash the dal well to achieve a smooth consistency.

3. Prepare the Tempering:
   In a large saucepan, heat ghee over medium heat. Once the ghee is hot, add mustard seeds and let them crackle. Add the asafoetida, finely chopped ginger, mashed garlic, and curry leaves. Sauté for a few seconds until the ginger and garlic become aromatic.

4. Combine the Ingredients:
   Add the slit green chili, pureed tomatoes, tamarind water, cooked gooseberries (Nellikai), mashed toor dal, coriander powder, cumin powder, Kashmiri red chili powder, sugar, and salt to taste. Mix everything well.

5. Bring to a Boil:
   Add 1 cup of water to the pot and bring the mixture to a brisk boil. Let it cook for 4-5 minutes, allowing the flavors to meld together and the rasam to froth around the edges.

6. Final Taste Check:
   After boiling, taste the rasam and adjust the seasoning, adding more salt or spices if necessary.

7. Serve Hot:
   Turn off the heat and transfer the rasam to a serving bowl. Garnish with freshly chopped coriander leaves for a burst of freshness.

Serving Suggestions

Serve Nellikai Rasam hot, ideally alongside steamed rice, Elai Vadam, Kovakkai Poriyal, and a glass of spiced buttermilk for a complete South Indian meal. This dish not only provides a delicious balance of flavors but is also packed with vitamin C and antioxidants, making it both a healthy and flavorful choice.

Tips and Variations

• Adjust the consistency: If you prefer a thinner rasam, feel free to add more water to reach your desired consistency.
• Spicy Variation: For a spicier kick, increase the amount of green chilies or red chili powder.
• Vegan Option: Replace ghee with coconut oil or vegetable oil to make the dish completely vegan.
• Additional Herbs: Adding a little mint leaves can give the rasam an extra layer of freshness.

This simple yet flavorful Gooseberry Rasam is an excellent choice for any occasion and is especially comforting during rainy or cold weather. Try this recipe today for a taste of authentic South Indian cuisine that is as healthy as it is delicious!