Amla Rasam Recipe by Ryan Fernando
Amla Rasam Recipe by Ryan Fernando is a easy Indian recipe that serves 4. 180 calories per serving. Recipe by Kitchen Tips Of Alka on YouTube.
Prep: 15 min | Cook: 30 min | Total: 1 hr
Cost: $25.06 total, $6.27 per serving
Ingredients
- 200 g Amla (Indian Gooseberry) (washed, stems removed, cut into 1‑cm pieces)
- 2 medium Tomatoes (roughly chopped)
- 2 pieces Green Chilies (slit lengthwise; adjust to taste)
- 1 tsp Salt (or to taste)
- ½ tsp Turmeric Powder (ground, for color and health benefits)
- 1 cup Toor Dal (Pigeon Peas) (rinsed well)
- 4 cups Water (for boiling rasam and cooking dal)
- 1 tbsp Oil (vegetable or mustard oil)
- 1 tsp Mustard Seeds (for tempering)
- ½ tsp Cumin Seeds (for tempering)
- 8 pieces Curry Leaves (fresh)
- 2 cups Steamed Rice (cooked, for serving)
- 4 pieces Papad (Papadum) (roasted or fried, for accompaniment)
Instructions
Prepare the Amla
Rinse the amla under running water, trim off the stems, and cut the fruit into roughly 1‑cm pieces. Remove any hard seeds if desired.
Time: PT5M
Make the Rasam Base
In a saucepan, combine the chopped tomatoes, slit green chilies, salt, turmeric powder, and 2 cups of water. Add the prepared amla pieces. Bring to a rolling boil, then reduce to a gentle simmer for 12‑15 minutes until the tomatoes break down and the amla softens.
Time: PT15M
Temperature: 100°C
Cook the Toor Dal
Rinse the toor dal thoroughly. Transfer to a pressure cooker, add 2 cups of water, and cook for 2 whistles (about 8‑10 minutes) until soft but not mushy. If using a regular pot, simmer uncovered for 20‑25 minutes.
Time: PT20M
Temperature: 100°C
Prepare the Tempering (Tadka)
Heat 1 tbsp oil in a small pan over medium heat. Add mustard seeds; when they start to pop, add cumin seeds and curry leaves. Fry for a few seconds until fragrant. Remove from heat.
Time: PT5M
Temperature: 180°C
Combine Rasam and Dal
Pour the hot rasam soup into the cooked dal, stirring gently. Add the prepared tempering, mix well, and let the combined soup simmer for another 3‑5 minutes so the flavors meld.
Time: PT5M
Temperature: 90°C
Serve
Ladle the hot Amla Rasam Dal into bowls. Serve alongside steamed rice and roasted/fried papad. Garnish with fresh coriander if desired.
Time: PT5M
Nutrition Facts
- Calories
- 180
- Protein
- 8 g
- Carbohydrates
- 30 g
- Fat
- 4 g
- Fiber
- 5 g
Dietary info: Vegan, Gluten‑Free, High‑Protein, Kid‑Friendly
Ingredient Substitutions
- Instead of Amla (Indian Gooseberry): Tamarind pulp (for tanginess, but less vitamin C), Lemon juice (adjust quantity)
- Instead of Tomatoes: Canned diced tomatoes (drained)
- Instead of Green Chilies: Jalapeño pepper, Bird’s eye chilies
- Instead of Salt: Sea salt
- Instead of Turmeric Powder: Fresh turmeric (grated, ½ tsp)
- Instead of Toor Dal (Pigeon Peas): Moong dal, Masoor dal
- Instead of Oil: Ghee, Coconut oil
- Instead of Mustard Seeds: Cumin seeds
- Instead of Cumin Seeds: Mustard seeds
- Instead of Curry Leaves: Bay leaf (different flavor)
- Instead of Steamed Rice: Quinoa, Millet
- Instead of Papad (Papadum): Crispy lentil crackers
Equipment Needed
- Saucepan
- Pressure Cooker
- Cutting Board
- Chef's Knife
- Ladle
- Small Pan (for tempering)
- Bowl
- Spoon
- Strainer (optional)
Critical Steps — Do Not Skip
- Washing and cutting amla to remove bitterness and ensure even cooking.
- Simmering the rasam base long enough for the amla to release its nutrients.
- Cooking dal to the right softness without turning it mushy.
- Tempering spices without burning them.
Chef Tips from the Video
- Use fresh, firm amla for the best flavor and maximum vitamin C.
- Pressure cooking the dal saves time and retains nutrients.
- Garnish with freshly chopped coriander for a burst of freshness.
- For extra depth, add a small piece of dried tamarind while boiling the rasam.
Troubleshooting
Soup is too thick.
Add a little more hot water, ¼ cup at a time, until the desired consistency is reached.
Amla tastes overly bitter.
Balance the bitterness with a pinch of jaggery or a splash of lemon juice.
Dal becomes mushy.
Cook dal just until soft; if over‑cooked, add a few extra minutes of simmering with the rasam to thicken the soup.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in portions for up to 1 month; thaw and reheat gently.
Room temperature: Not recommended; the soup should be kept refrigerated.
Make-Ahead Tips
- Prepare the rasam base and store it in the fridge; reheat before mixing with dal.
- Cook the toor dal ahead of time and keep it refrigerated; combine just before serving.
- Temper the spices a few hours ahead and keep them in a small sealed jar.
Frequently Asked Questions
What is the cultural significance and history of Amla Rasam Dal in Indian cuisine?
Amla Rasam Dal blends two beloved Indian traditions: rasam, a tangy soup often served with rice, and dal, a staple protein source. Amla, known for its high vitamin C, has been used in Ayurvedic cooking for centuries to boost immunity, especially for children.
What are the traditional regional variations of Amla Rasam Dal in South Indian cuisine?
In Tamil Nadu, the rasam may include black pepper and cumin, while in Andhra Pradesh, a hint of mustard seeds and curry leaves is common. Some regions add a touch of jaggery for balance, but the core ingredients—amla, tomato, and toor dal—remain consistent.
How is Amla Rasam Dal traditionally served in Indian households?
It is typically ladled over steamed rice, accompanied by a side of crisp papad or roasted poha. The soup is enjoyed hot, often as a comforting lunch or dinner, especially during cooler weather or when someone is feeling under the weather.
What occasions or celebrations feature Amla Rasam Dal in Indian culture?
While not tied to a specific festival, Amla Rasam Dal is a popular home‑cooked dish during family gatherings, post‑fast meals, and when parents want a nutritious, easy‑to‑digest meal for children.
What other South Indian dishes pair well with Amla Rasam Dal?
It pairs beautifully with coconut rice, lemon pickle, and a simple cucumber raita. A side of sautéed greens like spinach or beans adds extra nutrition and texture.
What makes Amla Rasam Dal special or unique in Indian soup traditions?
The inclusion of amla gives the soup a distinctive sour‑tangy flavor and a boost of antioxidants, setting it apart from typical tomato‑based rasams that rely on tamarind for acidity.
What are the most common mistakes to avoid when making Amla Rasam Dal?
Over‑cooking the amla can diminish its bright flavor, and burning the tempering spices will add bitterness. Also, adding too much water will dilute the soup, so adjust gradually.
Why does this Amla Rasam Dal recipe use a tempering (tadka) instead of cooking spices directly in the soup?
Tempering releases the essential oils of mustard, cumin, and curry leaves quickly, giving the soup a fragrant finish without over‑cooking the spices, which can turn bitter.
Can I make Amla Rasam Dal ahead of time and how should I store it?
Yes. Store the rasam base and cooked dal separately in airtight containers in the refrigerator for up to 3 days. Reheat each component, combine, and add fresh tempering before serving.
What does the YouTube channel Kitchen Tips Of Alka specialize in?
The YouTube channel Kitchen Tips Of Alka focuses on quick, family‑friendly Indian recipes, nutrition‑focused cooking tips, and easy‑to‑follow tutorials that emphasize health benefits for children.
How does the YouTube channel Kitchen Tips Of Alka's approach to Indian cooking differ from other Indian cooking channels?
Alka emphasizes simple ingredient lists, minimal equipment, and health‑centric explanations, often highlighting the nutritional value of each ingredient, whereas many other channels focus more on elaborate techniques or restaurant‑style presentations.
Last updated: September 1, 2026
