Goose Berry Rasam. Amla Rasam. Nellikai Rasam.

Botanical name of this tree is Emblica officinalis

I always try to fix some new rasam….since ‘rasam’ is the comfort food for most of the non-vegetarians like me! Anything that is tangy…I try to make rasam out of it. Well….don’t get surprised if I fix strawberry/ raspberry rasam in future!

Always I liked Amla(Nellikkai)! For it unique taste and loads of vitamin C’.

Ingredients:Ingredients:

Indian Goose berries(large ones) 3-6
Garlic 2 whole heads – peeled and semi crushed
Dry red chilies 6-8
Curry leaves few
Salt
Turmeric powder 1/4 spoon
Whole peppercorns 1/4 spoon
Cumin seeds 1/4 spoon
Asafoetida 1/4 spoon
Mustard seeds 1/2 spoon
Freshly ground – pepper powder 1 spoon
Freshly ground cumin powder 1 spoon
Sesame oil few spoons.

Method:

Washa nd clena the whole berries. Now slice their flesh alone. Remove the seed and discard. Blend them to fine puree using very limited water.

Now filter them to have rich berry juice. Set aside.

In a deep iron wok, heat few spoons of oil. Add garlic and dry red chilies.

Then add berry juicee. Add salt, turmeric and rasam powder(pepper+cumin powders) to it. Bring this to boil just once. Remove from heat quickly. Too much of boiling will deplete the vitamins!

Meanwhile….heat a small iron pan. Add oil and wait till its smoky hot. Now add mustard, cumin, whole pepper, asafoetida and curry leaves. Let it pop and splutter well.

Now run this sesonning over the rasam made.

Serve steaming hot along with plain steam cooked rice.