Amla Rasam Rice (Nellikai Rasam)

Ingredients

• 1 cup Basmati Rice (rinsed and soaked 10 minutes)
• 2 medium Amla (Indian Gooseberry) (peeled, deseeded and diced; soak in water with a pinch of salt to prevent browning)
• 1 tablespoon Tamarind Pulp (dissolved in 2 tbsp warm water)
• 2 tablespoons Rasam Powder (store‑bought or homemade blend of coriander, cumin, pepper, mustard, etc.)
• 0.5 teaspoon Turmeric Powder (ground, adds color)
• 1 teaspoon Mustard Seeds (for tempering)
• 1 teaspoon Cumin Seeds (for tempering)
• 10 pieces Curry Leaves (fresh)
• 2 pieces Green Chilies (slit lengthwise)
• 3 cloves Garlic (minced)
• 2 tablespoons Ghee (clarified butter, for tempering and finishing)
• 2 pieces Papad (Papadum) (store‑bought, to be placed on top before serving)
• 2 cups Water (adjust for rice consistency)
• to taste Salt (preferably sea salt)
• 2 tablespoons Fresh Coriander Leaves (chopped, for garnish)

Instructions

1. Rinse and Soak Rice

   Rinse the basmati rice under cold water until the water runs clear, then soak in fresh water for 10 minutes.

   Time: PT5M

2. Prepare Amla

   Wash the amla, peel, remove the seed, dice into small pieces and immediately soak in a bowl of water with a pinch of salt to avoid oxidation.

   Time: PT5M

3. Extract Tamarind Pulp

   Place 1 tablespoon tamarind pulp in a small bowl, add 2 tbsp warm water, stir and strain to obtain a smooth liquid.

   Time: PT3M

4. Temper Spices in Ghee

   Heat 2 tbsp ghee in the pressure cooker over medium heat. Add mustard seeds; when they crackle, add cumin seeds, curry leaves, slit green chilies and minced garlic. Sauté for about 1 minute.

   Time: PT3M

   Temperature: Medium heat

5. Add Ground Spices

   Stir in turmeric powder and rasam powder, cooking for another 30 seconds to release aromas.

   Time: PT2M

   Temperature: Medium heat

6. Add Liquids and Bring to Boil

   Pour in the tamarind liquid, 2 cups water and salt. Bring the mixture to a rolling boil.

   Time: PT4M

   Temperature: Medium‑high heat

7. Add Rice and Amla

   Drain the soaked rice and add it to the pot along with the drained amla pieces. Stir gently to combine.

   Time: PT2M

   Temperature: Medium heat

8. Pressure Cook

   Close the pressure cooker lid, bring to full pressure and cook for 1 whistle (approximately 5 minutes).

   Time: PT5M

   Temperature: Medium heat

9. Natural Pressure Release

   Turn off the heat and let the pressure release naturally for about 5 minutes before opening the lid.

   Time: PT5M

10. Finish and Serve

    Fluff the rice gently, garnish with chopped coriander, place papad on top and drizzle the remaining 1 tbsp ghee. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

70 g

Fat

8 g

Fiber

5 g