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Amla Rasam, a comforting and flavorful South Indian soup, is a powerhouse of nutrients and an excellent remedy for cough and cold.

Amla Rasam for cough and cold

Amla Rasam, a comforting and flavorful South Indian soup, is a powerhouse of nutrients and an excellent remedy for cough and cold.
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Course: rasam
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 5 Amla (Nellikkai/Indian Gooseberry), deseeded and chopped
  • 1/4 tsp Turmeric Powder
  • 3 Green Chilies, slit
  • 1 tsp Black Pepper, coarsely ground
  • 1 tsp Cumin Seeds (Jeera), coarsely ground
  • 3 pieces Thippili (Long Pepper)
  • 1 tsp Rasam Powder
  • 1/4 cup Toor Dal, cooked and mashed
  • 1 tsp Salt (adjust to taste)
  • A handful – Coriander Leaves, chopped
  • For Tempering:
  • 1 tbsp Ghee
  • 1 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds (Jeera)
  • A few – Curry Leaves

Method
 

  1. Add chopped amla, turmeric powder, green chilies, and thippili to a pot with 2 cups of water and boil until the amla softens.
  2. Lightly mash the softened amla or blend to a smooth consistency if preferred.
  3. Mix in black pepper, coarsely ground cumin seeds, and rasam powder.
  4. Add cooked and mashed toor dal, adjusting the consistency with water if required.
  5. Add salt and bring the rasam to a gentle boil, simmering for 5 minutes.
  6. Heat ghee in a small pan, add mustard seeds, and let them splutter. Add cumin seeds and curry leaves, sautéing for a few seconds.
  7. Pour the prepared tempering over the rasam and mix well.
  8. Garnish with chopped coriander leaves and serve hot as a soup or with steamed rice.