Nellikkai ( Gooseberry ) Rasam / Dwadashi Sathuamuthu

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

Ingredients

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

Coriander Leaves  

         

For the Spice Paste:

Black Pepper          :        1 Tablespoon

Cumin Seeds                   1 Teaspoon

Coriander Seeds              1 Teaspoon

Ginger                            1 inch Slice

Curry Leaves                    Few

For Seasoning:

Ghee     :                        1 Tablespoon

Black Pepper :                 ½ Teaspoon

Cumin Seeds      :            ½ Teaspoon

Broken Red Chillies     :     4 Nos.

Curry Leaves       :            Few    

Method:

• 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.

Note:

• 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.