Amla Rasam Rice (Nellikai Rasam)
Amla Rasam Rice (Nellikai Rasam) is a easy Indian recipe that serves 2. 350 calories per serving. Recipe by Saransh Goila on YouTube.
Prep: 12 min | Cook: 24 min | Total: 46 min
Cost: $20.42 total, $10.21 per serving
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
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
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
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
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
Add Ground Spices
Stir in turmeric powder and rasam powder, cooking for another 30 seconds to release aromas.
Time: PT2M
Temperature: Medium heat
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
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
Pressure Cook
Close the pressure cooker lid, bring to full pressure and cook for 1 whistle (approximately 5 minutes).
Time: PT5M
Temperature: Medium heat
Natural Pressure Release
Turn off the heat and let the pressure release naturally for about 5 minutes before opening the lid.
Time: PT5M
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
Dietary info: Vegetarian, Gluten-Free (if using gluten‑free papad), Dairy
Allergens: Dairy (ghee)
Ingredient Substitutions
- Instead of Basmati Rice: Jasmine rice, Long grain rice
- Instead of Amla (Indian Gooseberry): Tamarind (for sourness)
- Instead of Tamarind Pulp: Lemon juice (less authentic)
- Instead of Rasam Powder: Curry powder (different flavor)
- Instead of Curry Leaves: Bay leaf (different flavor)
- Instead of Green Chilies: Jalapeño (milder)
- Instead of Garlic: Garlic paste
- Instead of Ghee: Unsalted butter
- Instead of Papad (Papadum): Rice crackers
- Instead of Fresh Coriander Leaves: Mint leaves
Equipment Needed
- Pressure Cooker
- Measuring Cups
- Knife
- Cutting Board
- Spoon or Ladle
- Small Bowl
- Stove
Critical Steps — Do Not Skip
- Soaking amla in salted water to prevent browning
- Tempering spices correctly to avoid burning
- Cooking rice for exactly one whistle to keep grains separate
- Adding papad and ghee after pressure cooking for texture
Chef Tips from the Video
- Use fresh amla for the best tart flavor; frozen amla loses its zing.
- If you have homemade rasam powder, it adds deeper authenticity.
- A quick roast of papad on an open flame before topping gives extra crunch.
Troubleshooting
Rice turns mushy
Reduce water by ¼ cup or cook for only half a whistle next time.
Amla is too sour
Add a pinch of jaggery or sugar to balance the tanginess.
Not enough broth
Add an extra ¼ cup hot water before sealing the cooker.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended; rice may become mushy when reheated.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Soak the amla in water with a pinch of salt for up to 4 hours and drain before cooking.
- Cook the rice and amla mixture a day ahead, refrigerate, and reheat with a splash of water.
Frequently Asked Questions
What is the cultural significance and history of Amla Rasam Rice in Indian winter cuisine?
Amla Rasam Rice is a regional comfort food from North India, traditionally prepared during the cold months to harness amla’s high vitamin C and anti‑inflammatory properties. It blends the tangy, soothing rasam broth with hearty rice, making it a nourishing one‑pot meal for families.
What are the traditional regional variations of Amla Rasam Rice in Indian cuisine?
In South India, the dish may use red rice and add coconut milk, while in Gujarat, a sweeter version includes jaggery and a pinch of asafoetida. The core concept—rasam broth with rice and amla—remains consistent across regions.
How is Amla Rasam Rice authentically served in Indian households during winter?
It is served hot, directly from the pot, topped with a drizzle of ghee and crisp papad. Often it is accompanied by a side of plain yogurt or a simple cucumber raita to balance the tanginess.
What occasions or celebrations is Amla Rasam Rice traditionally associated with in Indian culture?
While not tied to a specific festival, families often prepare it on chilly evenings, during post‑monsoon health‑boosting meals, or as a comforting dish after a day of outdoor work.
What other Indian dishes pair well with Amla Rasam Rice?
It pairs beautifully with a simple cucumber‑mint raita, a side of sautéed greens like sarson ka saag, or a crisp onion‑tomato salad seasoned with lemon and chaat masala.
What makes Amla Rasam Rice special or unique in Indian cuisine?
The combination of vitamin‑rich amla with the aromatic, spice‑laden rasam broth creates a rare blend of sour, spicy, and comforting flavors in a single rice dish, offering both taste and health benefits.
What are the most common mistakes to avoid when making Amla Rasam Rice at home?
Over‑cooking the rice, not soaking the amla to prevent discoloration, and burning the tempering spices are the top errors. Follow the exact pressure‑cooking time and add papad only after the cooker is opened.
Why does this Amla Rasam Rice recipe use a pressure cooker instead of a regular pot?
A pressure cooker reduces cooking time, ensures the rice absorbs the rasam flavors quickly, and retains the bright color and nutrients of amla that might be lost in prolonged simmering.
Can I make Amla Rasam Rice ahead of time and how should I store it?
Yes, you can prepare the rice‑amla mixture a day ahead, refrigerate in an airtight container, and reheat gently on the stovetop with a splash of water. Add fresh ghee and papad just before serving for optimal texture.
What does the YouTube channel Saransh Goila specialize in?
The YouTube channel Saransh Goila specializes in modern Indian home cooking, focusing on quick, flavorful one‑pot meals, technique‑focused tutorials, and dishes that blend health benefits with traditional flavors.
Last updated: September 1, 2026
