Ingredients
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1/2 cup soaked Tovar Dal
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Salt (to taste)
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1/2 tsp turmeric powder
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2 cups water
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150 gm aamla (Indian gooseberries)
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2 medium-sized tomatoes
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2-3 fresh green chilies
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8-10 black peppercorns
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1 tsp jeera (cumin seeds)
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5-6 garlic cloves
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A small piece of ginger
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Curry leaves (for flavor)
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Additional water (for adjusting consistency)
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Extra chopped tomatoes and aamla (optional, for garnish)
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Oil (for tadka)
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1 tsp Rai (mustard seeds)
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A pinch of hing (asafoetida)
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Dried red chilies
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Fresh coriander (for garnish)
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Rice and pappadam (for serving)
About
Are you ready to elevate your meal game with a burst of flavor and nutrition? Say hello to Aamla Rassam! This tangy and spicy dish is not only delicious but also packed with health benefits! Aamla (Indian Gooseberry) is a powerhouse of Vitamin C and antioxidants. This vibrant ingredient boosts your immunity and adds a wonderful tartness to your meals.
Steps
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1
Done
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Start by pressure cooking 1/2 cup of soaked Tovar Dal with salt, turmeric, and 2 cups of water for about 2 hours. Cook until you hear 3-4 whistles. |
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2
Done
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Chop 150 gm of aamla, 2 medium-sized tomatoes, and 2 fresh green chilies. Blend them into a smooth paste with a little water. |
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3
Done
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Dry roast 8-10 black peppercorns, 1 tsp jeera, 5-6 garlic cloves, and a small piece of ginger. Once cooled, coarsely pound them together to make the rasam masala. |
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4
Done
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In a kadhai (pan), combine the aamla paste with the rasam masala, 1/2 tsp turmeric powder, salt, and curry leaves. Mix well and cook until the mixture becomes fragrant. |
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5
Done
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Stir in the boiled Tuwar Dal, adjusting the consistency with water if needed. Let the mixture simmer for a while. Optionally, add extra chopped tomatoes and aamla during this stage for added flavor. |
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6
Done
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In a separate pan, heat some oil and prepare the tadka by adding Rai (mustard seeds), hing, dried red chilies, and curry leaves. Pour this tadka over your simmering rasam for an explosion of flavor. |
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7
Done
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Garnish with fresh coriander and serve your tangy rasam hot, alongside rice and pappadam. |
