Tasty Amla Rasam Recipe

Ingredients

• 5 pieces Amla (fresh, chopped; remove seeds)
• 1 piece Tomato (medium, chopped)
• 1 tsp Cumin Seeds (whole seeds)
• 10 pieces Black Peppercorns (whole)
• 5 grams Ginger (peeled and chopped)
• 4 cloves Garlic Cloves (peeled and chopped)
• 2 tbsp Ghee (unsalted, melted)
• 10 leaves Curry Leaves (fresh)
• 0.5 tsp Turmeric Powder (ground)
• 2 pieces Green Chilies (slit lengthwise)
• 1 tbsp Coriander Leaves (fresh, chopped)
• 1 cup Cooked Moong Dal (soft, well‑cooked)
• 10 grams Jaggery (grated or chopped; small lemon‑size piece)
• 2.5 cups Water (filtered)
• 0.5 tsp Salt (or to taste)
• 0.5 tbsp Rasam Powder (store‑bought; optional)
• 0.5 tsp Mustard Seeds (whole)
• 1 pinch Asafoetida (ground)
• 2 pieces Dry Red Chilies (whole)

Instructions

1. Prepare Amla Paste

   Chop 3‑4 amlas, 1 medium tomato, half‑inch ginger, 3‑4 garlic cloves, ½ tsp cumin seeds and 8‑10 black peppercorns. Grind everything into a coarse paste using a grinder or mortar and pestle.

   Time: PT10M

2. Sauté Aromatics

   Heat 1 tbsp ghee in the pan over medium heat. Add 5‑6 curry leaves, ½ tsp turmeric powder, 2 slit green chilies and 1 tbsp chopped coriander leaves. Saute for 1‑2 minutes until fragrant.

   Time: PT3M

   Temperature: Medium heat (≈150°C)

3. Add Amla Paste

   Stir the prepared amla paste into the pan and cook for about 1 minute, mixing well with the aromatics.

   Time: PT2M

   Temperature: Medium heat (≈150°C)

4. Incorporate Cooked Moong Dal

   Add 1 cup cooked moong dal to the pan, stirring to combine evenly.

   Time: PT2M

   Temperature: Medium heat (≈150°C)

5. Season and Add Liquids

   Add a small lemon‑size piece of jaggery, 2½ cups water, ½ tsp salt, optional extra 2 amla pieces, and ½ tbsp rasam powder if using. Stir until jaggery dissolves.

   Time: PT3M

   Temperature: Medium heat (≈150°C)

6. Simmer

   Allow the rasam to simmer gently for 5‑7 minutes. Do not let it boil vigorously; just let the flavors meld.

   Time: PT6M

   Temperature: Low simmer (≈90°C)

7. Prepare Tempering

   In a small saucepan, heat 1 tbsp ghee. Add ½ tsp mustard seeds and ½ tsp cumin seeds; let them splutter. Then add a pinch of asafoetida, a few curry leaves and 2 dry red chilies. Stir for a few seconds.

   Time: PT3M

   Temperature: Medium‑high heat (≈180°C)

8. Finish and Serve

   Pour the hot tempering directly into the simmering rasam, give a good stir, and serve warm. Optionally, add a dollop of ghee on top before serving.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

5 g

Carbohydrates

15 g

Fat

5 g

Fiber

3 g

Ingredient Substitutions

• Instead of Cumin Seeds: ground cumin (use 1/2 tsp)
• Instead of Black Peppercorns: ground black pepper (use 1/4 tsp)
• Instead of Ginger: ground ginger (1/4 tsp)
• Instead of Garlic Cloves: garlic paste (1 tsp)
• Instead of Ghee: clarified butter, vegetable oil (use 2 tbsp)
• Instead of Curry Leaves: dried curry leaves (1 tsp)
• Instead of Turmeric Powder: fresh turmeric (1/4 inch, grated)
• Instead of Green Chilies: dried green chilies, red chili flakes (1/4 tsp)
• Instead of Coriander Leaves: fresh parsley
• Instead of Cooked Moong Dal: cooked toor dal, cooked lentils
• Instead of Jaggery: brown sugar (1 tsp)
• Instead of Rasam Powder: homemade rasam masala
• Instead of Mustard Seeds: dry mustard powder (1/4 tsp)
• Instead of Asafoetida: garlic powder (1/4 tsp)
• Instead of Dry Red Chilies: red chili flakes (1/4 tsp)

Equipment Needed

• Grinder or Mortar and Pestle
• Medium‑sized Pan
• Small Saucepan for Tempering (optional)
• Measuring Spoons
• Cutting Board
• Knife
• Ladle or Spoon

Critical Steps — Do Not Skip

• Grinding the amla paste to create the flavor base.
• Tempering the ghee with mustard, cumin, asafoetida and chilies.
• Gentle simmering without a hard boil to preserve the delicate balance.

Chef Tips from the Video

• Soak the amla pieces in a little water for 5 minutes to reduce any excessive bitterness before grinding.
• Use a stainless steel pan for the tempering; it distributes heat evenly and prevents scorching.
• For extra depth, add a small piece of tamarind along with the jaggery.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently before serving.

Freezer: Freeze in freezer‑safe bags for up to 1 month. Thaw overnight in fridge and reheat.

Room temperature: Not recommended; rasam should be kept refrigerated after cooling.

Make-Ahead Tips

• Prepare the amla paste a day ahead and store it in the fridge; it keeps well for 2 days.
• Cook moong dal in bulk and refrigerate; it shortens cooking time for future batches.
• Temper the ghee just before serving; it loses its crisp aroma if made too early.

Frequently Asked Questions