By Rajlakshmi
April 9, 2026
Also known as ‘nellikai rasam’, this rasam is a healthier and tastier option, especially in summer. Amla or Indian gooseberry lends a sweet and tangy note infused with the spices.
4 gooseberries 2 tomatoes ½ tbsp toor dal ½ tbsp coriander leaves 1 tsp pepper 1 tsp cumin ½ tsp turmeric powder A few curry leaves 1 green chilli ½ a ginger Coriander leaves, for garnish 3 cups water 2 tsp ghee ½ tsp mustard seeds 2 pinches asafoetida or hing Salt, to taste
In a pan, add ghee, toor dal, coriander leaves, pepper, cumin, ginger, chilli and curry leaves.
Sauté on low flame until the dal turns golden brown. Chop the gooseberries and tomatoes.
Add them to the pan along with salt as needed. Sauté in a low flame for 5 minutes.
Let this cool and grind into a fine paste. Add the paste back to the pan. Add water.
Add turmeric powder, hing and salt. Mix well and let it froth up. Switch off the flame.
Temper mustard seeds and ghee, then add to the rasam. Serve amla rasam hot.