Connect Me

facebookgoogle plusInstagramPInterest

Nellikkai & Arugampul Rasam | Amla & Bermuda Grass Rasam





Arugampul (Bermuda grass) juice is a natural detox juice. However, making my family members to drink it in the early morning in empty stomach is just not possible by me particularly if its my kid. The only way to make them consume is to hide the juice or the grass in any of the dishes.
Nellikaai (Gooseberry) rasam is a regular dish at our home during summer season. It is loaded with Vitamin C and also a body coolant which is much needed during this season. Whenever I purchase arugampul ,I generally use its juice instead of plain water. Believe me, you will not find any difference from plain amla rasam. 

Pin :https://www.pinterest.com/pin/402931497893073310/


Nellikkai & Arugampul Rasam


Recipe Cuisine: Indian|  Recipe Category: Main Course

Prep Time10 mins | Cooking Time : 15 mins
Gas : Low Flame

 Ingredients 
To Grind - 1
Nellikai/Gooseberry/Amla- 3
Green chilli - 1/2 or 1
Ginger - 1 in

To Grind - 2
Arugampul - Hand ful
Water - 2 cups (500 ml)


To Temper
Hing - 1 small piece
Mustard - 1/3 tsp
Ajwain/Omam - 1/4th tsp
Red chilli - 1
Pudhina - 5 or 6 leaves

Others
Rasam powder - 1 tsp
Small onion - 5 (Optional)
Cooked Tuar dhal - 4 spoons
Salt - to taste
Curry leaves - few
Coriander - few
Oil/Ghee - 1 spoon
Measurements
1 Cup - 250 ml
1 tsp - 5 ml








Preparation

  1. Cut the amla and remove the seeds, blend it with chilli and ginger. Do not add water.



    2. Wash the arugampul (Bermuda Gras) 3 -4 times until there is no mud left. Blend it with 2 cups of water. Filter the juice, we cannot completely grind the grass.




    3. Take a cooking pot and add the ingredients in the "To Temper" list in the order given.





        4. Once tempered, pour the amla - chilli , ginger mix and fry it for a minute in the same oil/ghee. Do not over fry.




       4. Add the Arugampul/Bermuda Grass Juice into the pot.




       4. Let the rasam boil. Once boiled, add the dhal and cook it for a min and add the rasam powder.





       5. Once the rasam gets frothy, Fry onion with little ghee and pour it on the rasam. This step can be done along with the "To temper" list, but the onion gets boiled completely. If you want a crunchy onion, then this is the right stage to add.



    6. Switch off the gas,add chopped coriander leaves and close the rasam for few 3-4 mins before serving.


      
    Nellikai & Arugampul Rasam loaded with Vitamin C is ready!!.. Enjoy with hot steaming rice.

    Notes

    • Do not add tamarind as it completely changes the taste.
    • Any regular rasam powder will do for this dish.
    • I have not added turmeric, you may add if you want to.
    • Hing powder can be replaced with Hing.
    • The salt is used in Himalayan pink rock salt , you may wish to use whatever you are using regularly.
    • I have used a traditional Thai claypot, it tastes the same like any other claypot. You may choose any regular pots which you are using for your daily cooking.
    • You may wish to temper with jeera but tempering with ajwain is more good for digestion.
    • Onions can be omitted if you do not wish to add. It gives a better flavor and body coolant, hence I added.