Oct 1, 2019

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


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    

  • 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.

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