I've been wanting to make varieties using Amla or Usirikay. Previously, I've tried pacchadi, and it's one of my favourites now! What are your go-to recipes to make with Amla? Do let me know.
I haven't added any chilli powder here as my homemade rasam powder has pepper and red chillies in it.
Want to know that recipe as well? Type Yes in the comments section to see that recipe on the blog soon.
|However, anything that is good for your health doesn't mean eating in massive amounts. |
Eat your food as medicine. Otherwise one should eat medicines as food.
To Make this recipe, you'll need :
Amla - 3 big sized
Tomato - 1 big sized
Oil - 2 teaspoons
Garlic pods - 3
Mustard seeds - 1/2 teaspoon
Cumin seeds/ jeera - 1/2 teaspoon
Dried red chilli - 2
Curry leaves - 1 sprig
Asafoetida / hing - 1 or 2 puffs
Turmeric powder - 1/2 teaspoon
Rasam podi/ powder - 3 teaspoons
Salt - to taste
1. Begin by chopping the amla by discarding the seed and the tomatoes, and grind them into a fine paste using the necessary water.
2. Now, in a cooking pot, add oil, followed by mustard seeds, cumin seeds, garlic pods,
red chillies (no picture), curry leaves, and asafoetida.
3. When the tempering is all well cooked, add the amla and tomato paste, followed by turmeric powder and salt. Add water according to the sourness of the amlas and the rasam consistency. Add the rasam powder, and check for taste. Boil this rasam for 1 to 2 minutes and garnish with coriander if you wish.
4. It's done!
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