Usirikaya Rasam | Amla Rasam | How to make Amla Rasam with tips

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This strong Rasam/Chaaru recipe with Usirikaya (Amla) as its core ingredient, is made without any tamarind. This is an ideal dish to have every day during winters. This rasam, with its spiciness of Pepper and the bitter- sour taste of Amla, can give a good competition any time to the traditional tamarind-based Chaaru.

This Chaaru helps to ward away colds and coughs during winter. It also helps to digest food. Chaaru is a ubiquitous dish in all South Indian meals. Naturally, South Indians are adept at making many kinds of Rasams/ Chaarus. It would be wrong to assume that all Rasams are similar. Rasam made in each household can be distnctive. Rasam gets a unique taste in each individual’s hand.

Vismai Food specialises in Sambars and Rasams. That is simply because I have a weakness for both these dishes. You might have noticed that I have given you many number of Rasam recipes by now.

You may also like this recipe Pudina Rasam

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Tips

Pepper corns:

• The spiciness in this Rasam comes from Peppers alone. This feature is what helps the Rasam fight cough, colds and phlegm.

Green Chillies:

• In this recipe, I have used only one green chilli and one dry red chilli. That too merely because I am used to tempering the Chaaru. You can do away with the Chilli if you like.

Tomato:

• You must use only very ripe and red Desi (farm-grown) tomato for this Rasam preparation. This kind of tomato will have the requisite sourness so that Tamarind need not be used at all.

How to cook the Rasam:

• Chaaru should never be allowed to boil much. Sambar on the other hand should be brought to a strong boil. This is the secret of the great distinctive tastes of Sambar or Rasam.

• Once water has been added, cook the Rasam on medium flame. When the water comes to one boil, it is a signal that the Rasam is ready.

Lentils (Dal):

• I have added 3 tbsp Tur Dal (Kandi Pappu) boiled and nicely mashed. Chaaru is very thin and watery and rather difficult to eat with rice. Mixing a little Dal gives it a body and is easy to take mouthfuls of Rice and Rasam. That is all.

• It is not mandatory to add Dal. There is a slight variation of taste in rasam with Dal or without Dal. Rasam is tasty either way.

Usiri Kaya Rasam can be had in many ways:

• This Rasam can be had with rice and also with hot Idlis in place of Sambar.

• Amla Rasam is good to have when one has fever. It also helps to have it as soup when the mouth has a bland taste.

Lastly:

• I have not used garlic in my recipe. If you like you can use garlic in the seasoning.

• Some people like to add Jaggery in Rasam. I have not added any. I leave it to you to add if you like.

• I have used oil for seasoning. Ghee is great in seasoning, gives it a wonderful flavor. Use it if you like it.