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

Sambar - Rasam Recipes | vegetarian

  • Prep Time 20 Mins
  • Cook Time 15 Mins
  • Servings 6

Ingredients

  • For the Paste:
  • 4 Amla (the size of lemon)
  • 2 Riped Tomatoes (Medium Size)
  • 1. ½ tsp tbsp Cumin (Zeera)
  • 1 tbsp Pepper Corns
  • For the Chaaru:
  • 1 tbsp Oil
  • 1 tbsp Mustard Seeds(Rai)
  • 1/2 tbsp Cumin (Zeera)
  • 2 Pinches Asafoetida (Heeng)
  • 2 Sprigs Curry leaves
  • 1 Green Chilli (Slit)
  • 1 Dry Red Chilli
  • 1/2 tbsp Grated Ginger
  • 1.250 litre Water
  • Salt (to taste)
  • 1/2 tbsp Turmeric(Haldi)
  • 1/2 Cup Tur Dal (Boiled and mashed)
  • Corriander (a few)

Instructions

  1. Remove the seeds from the Amla. Make a smooth paste of the Amla pieces along with all the ingredients for the paste.
  2. Heat the oil and add Rai, Heeng, Curry leaves, dry red chilli, green chilli and grated ginger. Fry this seasoning to a nice brown colour.
  3. To the fried seasoning, add the Amla-Tomato paste, salt, turmeric and water. Cook on a medium flame till it comes to a boil.
  4. Add the soft boiled and mashed Dal and coriander leaves. Cook for 2 minutes. Take it off the fire.