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.

Gooseberry Rice/ Nellikai Rice/ Amla Rice

Amlas are a classic Indian wonderberry, and  It is exceptionally tart, astringent, and refreshing.

Amla is a great source of Vitamin C as well as antioxidants known as polyphenols that are believed to combat and protect against cancer causing free radicals. It also aids in strengthening immunity, detoxing liver, keeping cholesterol in check and treating diabetes.

Nellikkai Rice is a very simple vegan rice preparation, made in the same lines of lemon rice. Try this very simple, tangy and spicy rice I am sure you will love it.

Preparation Time     :    10 Minutes                   

Cooking Time                 25 Minutes

Recipe Category        :    Rice varieties - Main Course

Serves                       :     3 No.

Ingredients

Cooked Basmati/ Sona Masoori Rice           2 Cups (Grainy in Texture)

Grated Frozen Nellikkai / Fresh Amla          2No

Turmeric Powder                                      ½ Teaspoon

Salt                                                        To Taste

Ingredients to grind Coarsely

Grated Coconut                         ½ Cup

 Green Chillies                            3 to 4 nos.                 

Grated Ginger                             1 Teaspoon

 Chopped Frozen Amla                 5 No.

Salt                                            a Pinch

Chopped Coriander leaves            1 Tablespoon

Seasoning / Tadka

Coconut Oil                                1 Tablespoon

Mustard Seeds                            1  Teaspoon

Urad dal                                     1/2 Tablespoon

Chenna dal                                 1 Tablespoon

Asafetida Powder                        ¼ Teaspoon

Curry Leaves                               5 nos.

Method:

• Spread the cooked rice in a plate a and keep it aside.

• Grind Coarsely with chopped gooseberry and fresh coconut, with all other grind ingredients .

•  Heat oil in a pan and add mustard seeds asafetida. When they crackle, add all other seasoning ingredients roast till it becomes slightly brown. Add shredded gooseberry , coarsely ground gooseberry coconut mixture.

• Add salt and turmeric powder. Cook this in a low flame till it turns nice color and until the water content is gone. 
• Add the cooked and cooled rice to the prepared mix add and combine well.
• Serve with Pappad, Pachadi, Raitha.

Notes:

• In USA , fresh Gooseberries is not available. So I used frozen Amlas. You can use Fresh Amlas.
• Leftover rice can also be used for this recipe. Here I used Basmati rice if you want you can use normal rice.
• Amla cooks easily so don’t sauté for more time.

Tit bits

Gooseberry oil helps to stop hair fall.

Dwadasi Parayanai Thaligai/ Dwadasi Menu

In Hindu religion, Dwadasi Parayanam is considered to be the best. A quote below a verse that supports this:

Na Annodhakath Param Dhanam

Na Dwadhashyat Param Vratam

Na Gayathrayat Param Mantram

Na Maata Para Devatha

There can be no better charity than providing food and water,

There is no vratham that is superior to Dwadasi

There is no Mantra that is superior to Gayathri and

There is no God superior to one's own mother. (Source ramanuja.org)

Ekadasi vratham is observing total fast (suddha upavasam) on Ekadasi tithi. Timely breaking of the fast on Dwadasi is as important as observing the fast on Ekadasi. Normally, the fast must be broken before trayOdasi arrives. If there is insufficient time, the fasting can be broken with Tulasi water.

People fast on ‘Ekadasi’ day and have ‘Dwadasi Paranai’ (special food or thali) on the next day which levels the acidity and the menu by itself is fantastically medicated. We don’t use tamarind for this thaligai (samayal).

Concerning the food for Dwadasi pAranE, one should avoid using anything related to plantains (vazhai kaay, ilai etc.), also avoid tamarind. One can substitute lemon or dry mango  Powder for tamarind

  

Dwadasi Thaligai Menus are:(Please click the links)

                   Ghee                                                                           

Mor kozhambu                                         Poricha kootu

                     

Dwadasi sathumudhu                               Nellikkai pachadi 

                      

Nellikkai ( Gooseberry ) Rasam / Dwadashi Sathuamuthu

Keerai Masiyal                                     Akkaradisil or Any Kannamudhu

                    

Kothavarraikai Paruppu Usli                   Manghai Urukkai

                       

    Akathi Kerai                                   Sundaikkai Fried in Ghee 

             

                             

                                  

        Plain Curd