27 February, 2019
AMLA/INDIAN GOOSEBERRY/BETTADA NELLIKAYI SAARU/RASAM
A therapeutic, soothing, diabetic friendly saaru/rasam recipe using amla, herbs, condiments and spices. An absolutely winter friendly recipe. Today wanted to make amla/nellikayi chitranna, but ended up making saaru/rasam. I have also posted amla pickle , dry instant pickle , achari amla subji , amla tokku , amla chutney , coriander leaves amla chutney , Pudina amla chutney , amla curd chutney , amla togaribele/Pigeon pea chutney and recently tried out recipe using amla is walnut chutney and last but not the least Punjabi satvik chole using amla. Apart from this I use amla regularly in everyday preparations like huli/sambar, saaru/rasam etc during winter. Today’s recipe nellikayi/amla saaru is served with rice and made using Pigeon peas/togaribele/arahar dal.
Ingredients : measuring cup used – 250 ml
- Toor dal/togaribele/arahar dal – 1/4 cup (once cooked it becomes double ie…1/2 cup)
- Water – 4&1/2 to 5 cups
- Amla/nellikayi – 2 (I have added 3)
- Green chilies – 3
- Tomato – 1 big
- Rasam powder – 1 tbsp
- Turmeric powder – 1/2 tsp
- Rock salt – 1 tbsp
- Black pepper powder – 1/4 tsp
- Cumin powder – 1 tsp
- Tamarind juice – 1 tbsp (optional – add only if amla is not sour or less sour)
- Jaggery – 1 inch piece
For tempering :
- Ghee – 1 tbsp
- Mustard seeds – 1/2 tsp
- Fenugreek seeds powder – 1/2 tsp
- Hing – 1/8 tsp
- Curry leaves – 1 or 2 strings
- Coriander leaves – 1 tbsp
PROCEDURE :
- Boil 2 cups of water in a cooker, add in toor dal, rinsed amla and green chilies and cook it till 2 whistles (2 is enough in my cooker)
- Meanwhile in a open vessel boil 1 cup of water, also chop the rinsed tomato and put half of the chopped tomato into the boiling water
- Now gather cooked dal+amla (remove the seed)+green chilli mixture and remaining half portion of the chopped tomato in a mixie jar and grind into a paste using 1 cup of water
- Now put this ground mixture into boiling tomato +water stir well
- Now add in rasam powder , Turmeric powder, salt, black pepper powder, cumin powder, jaggery and tamarind juice (if adding), add little more water (1/2 to 1 cup) if needed and allow everything to boil well then remove from the heat
- Prepare tempering using the ingredients listed below the heading ‘for tempering’ and add it to the saaru/rasam and serve with sot steaming rice
