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Quick and easy 10 minutes Rasam recipe. No dal, no Rasam powder for this instant nellika rasam

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WHAT IS SPECIAL ABOUT NELLIKA

Nellikkai is rich in antioxidants, low in calories, high in fiber, immunity booster, controls blood sugar, and many more health benefits. Nellikai rasam is an easy, healthy, and tasty south Indian soup variety

WHY FROZEN GOOSEBERRY?

Here in the US, I don't often get fresh Amla hence I started using Frozen Amla. Frozen gooseberry still has all the nutrients.

SHOULD I THAW GOOSEBERRY?

Yes, always thaw the frozen gooseberry till they turn soft. Always discard the seed and fiber. This time I have used chopped descended amla.

Oil and ghee for rasam?

Yes, you can use any variety of oil but I prefer using peanut oil. Adding ghee is optional but it enhances the rasam flavor.

CAN I INCREASE CHILLI?

Yes, adjust the chilli according to your taste.

INSTANT THAKKALI RASAM

Rasam is an Indian soup, it is not only a tasty rice accompaniment but also the best appetizer. Instant rasam is super easy to make, without many ingredients rasam can be prepared within 10 minutes. No dal, no rasam powder for this quick rasam.

DO I NEED THIS MANY TOMATOES?

Yes, the sourness of this rasam is mainly from gooseberry and tomatoes. Adjust the tomatoes according to the gooseberry you use.

CAN I ADD DAL?

Yes you can add dal but in that case, increase the spice powders accordingly

CAN I SKIP GARLIC?

Yes, garlic is optional but it gives a nice flavor to the rasam. I prefer finely chopping garlic but you can also pulse and prepare rasam.

SHOULD I BOIL THE RASAM FOR A LONG TIME?

No, avoid boiling the rasam for a long time, always cook rasam till you see a frothy boil then turn off the stove

CAN I MAKE VEGAN tomato RASAM?

Yes, skip ghee and make rasam or you can also use vegan butter

For the Nellikai rasam video recipe

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Ghee

Nellikai rasam

10 mins instant rasam

5 from 3 votes

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Ingredients

Grind

1/2 cup nellikai
1 green chilli
1/2 tablespoon ginger
1 tablespoon water

Temper

1/2 tablespoon peanut oil
1/4 teaspoon mustard seeds
1 teaspoon cumin seeds

Saute

2 finely chopped garlic
1/2 cup tomato
1/4 teaspoon turmeric powder
1 teaspoon salt

Rasam

1 cup + 3/4 cup of water
Curry leaves few
coriander leaves few
Asafoetida 1/4 tsp
Pinch of jaggery
freshly ground pepper
1 teaspoon ghee

Instructions

If you are using frozen nellikai thaw them first
Grind gooseberry, ginger, green chilli, and water; keep aside
Add oil to a wide heavy-bottomed pan and heat
When oil turns hot add mustard seeds and cumin seeds; let them splutter
Add garlic and saute till they start to change color
Furthermore, add tomatoes and mix well
Add turmeric powder and salt; mix well and saute till tomatoes turn mushy
Furthermore, add the ground mixture and mix well
Add water and mix well
Furthermore, Add asafoetida, coriander, curry leaves, and jaggery; mix well and cook till they start to turn frothy
Add freshly ground pepper and ghee; mix well and bring rasam to a frothy boil
Turn off the stove and cover; keep aside for 5 mins