NELLIKAAI RASAM/AMLA RASAM

AMLA RASAM

  I always wanted to have amla everyday but I was running short of recipes with amla....Today I bought some amla and when I was thinking what to do with it, I came across a TV show where they made rasam with it.Immediately I made rasam with it.It was really good please dont
add tomato to it so that you will know the unique taste of amla in rasam...





PREPARATION TIME-10 MINUTES
COOKING TIME-5 MINUTES
SERVES 4

INGREDIENTS
nellikaai/amla-3
tamarind- 1 small lemon size
turmeric powder-1 teaspoon
rasam powder-2 teaspoon
coriander leaves-few
salt- to taste
asafoedita-a pinch
gingelly oil-1 tablespoon

For seasoning
mustard seeds-1 teaspoon
curry leaves-few
dry red chilli-3
slightly crushed garlic-5
                             
THE PICS

SEASONING

Saute amla with little turmeric

Boil the tamarind water with other ingredients

AMLA RASAM IS READY

PREPARATION
Grate the amla and keep aside.Soak the tamarind in water about 15 minutes then extract the juice from it 3-4 times adding about small glass of water each time.Now the tamarind juice extract should be about four cups.Now add ,turmeric powder and salt to tamarind water.Keep the pan in medium flame and let it boil.Pour oil in a pan add items given for seasoning.let it splutter and you should get nice aroma of garlic.If its too tangy/ripe taste add more water. , Add the seasoning,CRUSH THE CHILLIES,amla after raw tamarind flavour leaves and add rasam powder ,once you see the froth starts coming immediately switch off the stove.garnish with coriander leaves.

TIPS
1.Rasam should be  turned off immediately after it bubbles/froth.
2.Dont overcook rasam otherwise it will turn like kashayam.The froth is the sign to turn off.
3.Rasam should be watery like a soup.
4.Rasam powder receipe can be seen in my blog.