Amlas are a classic Indian wonderberry, but is little known outside of Southeast Asia. It is exceptionally tart, astringent, and refreshing. The most common amla recipes include juice, pickle, and as a flavor enhancer in curries and rice-based dishes. Today Dwadashi day, , I decided to try making Sathuamuthu using amla and I was blown away by its taste.
Prep Time: 10 Minutes
Cooking Time : 20 Minutes
Recipe Category : Rasam, Soup
Cuisine : South Indian
To Serve : 3-4 People
Frozen Gooseberry /Fresh Amlas : 6 nos.
Tomatoes(optional) : 1 no.
Green Chillies : 1 no.
Turmeric powder : ¼ Teaspoon
Mint leaves (optional) 1 Tablespoon
Asafetida Powder 1 Teaspoon
Lemon Juice 1 Tablespoon
Salt : To Taste
For the Spice Paste:
Black Pepper : 1 Tablespoon
Cumin Seeds 1 Teaspoon
Coriander Seeds 1 Teaspoon
Ginger 1 inch Slice
Curry Leaves Few
Ghee : 1 Tablespoon
Black Pepper : ½ Teaspoon
Cumin Seeds : ½ Teaspoon
Broken Red Chillies : 4 Nos.
Curry Leaves : Few
- Wash and Cut the Nellikkai into wedges. Discard the seeds.
- Wash the Tomato and Chop tomato into fine pieces, place in blender with 1 cup water. Tomato juice is ready, keep it aside.
- Take a Blender , add nellikai,1 inch sliced ginger, green chili & Mint leaves. Grind them to a fine paste without adding any water.
- Coarsely grind pepper, cumin, coriander and Keep aside.
- Take a Sauce Pan add Asafetida powder, curry leaves, ground Nellikai paste, tomato juice, water & turmeric. Mix well and bring to a boil. Continue to boil for 8 to 10 minutes.
- Add grounded spice powder and continue to cook on medium high for another 7 -8 minutes until it becomes frothy.
- Heat oil in a heavy bottomed vessel, add a generous pinch of Hing. Once the Hing is fried, add mustard seeds and as they splutter add black pepper, cumin seed , red chillies and curry leaves.
- Pour the tempering to the simmering Rasam, remove from fire.
- Add the Lemon juice and mix well.
- Garnish with finely chopped coriander leaves and serve hot with a bowl of steamed rice or enjoy as a light and healthy soup.
- Here I used frozen Gooseberries. ( In USA , we don’t get fresh Amlas). You can use fresh Nellikkai.
- Dwadashi days, I won’t use Mint and Tomatoes.