Amla Recipe pickle Andhra Style

Amla Recipe pickle Andhra Style

Amla Rasam (Usirikaya Charu) is a tangy, slightly sweet, and incredibly healthy South Indian rasam made with fresh gooseberries. This rasam boosts immunity and can be prepared either with or without dal.

Today, I'm sharing a quick and instant version without cooked dal, using a freshly made rasam powder. Similar to lemon rasam (Nimmakaya Charu), Amla Rasam is often enjoyed as a soup, providing refreshing relief to the throat and enhancing overall health.

🌟 Highlights

  • Instant preparation (no cooked dal needed)
  • Immunity-boosting ingredients
  • Perfect as soup or with rice
  • Rich in Vitamins A, C, and E

📜 Related Recipes (Blog & YouTube)

Video Links

  • Lemon Rasam / Nimmakaya Charu
  • Immunity Booster Ginger & Lemon Green Tea

🍋 Health Benefits of Amla (Gooseberry)

  • Rich in Vitamin A, C, and E
  • Boosts Immunity
  • Beneficial for diabetic patients
  • Improves hair health
  • Prevents constipation
  • Enhances eye vision
    ...and much more!

🥣 Amla Rasam (Usirikaya Charu) Recipe

  • Preparation Time: 10 minutes
  • Cook Time: 20 minutes
  • Serves: 1 Bowl
  • Category: Rasam
  • Cuisine: South Indian
  • Main Ingredient: Amla (Indian Gooseberry)
  • Author: Aruna Saraschandra

🛒 Ingredients

For Fresh Rasam Powder:

  • 1 tsp Cumin Seeds
  • 1 tsp Pepper Powder
  • 1/2 tsp Toor Dal (optional; skip if using cooked dal)

For Amla Paste:

  • 3 medium-sized Amla (Gooseberry)
  • 1 Green Chilli

Other Ingredients:

  • 1 tsp Ghee
  • 1/2 tsp Mustard Seeds
  • 1 Dry Red Chilli
  • 1 Sprig Curry Leaves
  • A pinch of Asafoetida (Hing)
  • 1 large Tomato (chopped)
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Powdered Jaggery
  • Salt to taste

🥄 Instructions

  1. Prepare Rasam Powder:
    Dry roast cumin seeds, pepper, and toor dal (if using) until aromatic. Cool and grind to a fine powder.
  2. Make Amla Paste:
    Wash and deseed the amla. Grind with green chilli and a little water into a smooth paste.
  3. Prepare Tempering:
    Heat 1 tsp ghee. Add mustard seeds and let them splutter. Add dry red chilli, curry leaves, and a pinch of hing. Sauté briefly.
  4. Cook Tomatoes:
    Add chopped tomatoes and salt. Fry until tomatoes become soft and mushy.
  5. Add Amla Paste:
    Stir in the amla paste and cook for a few minutes.
  6. Add Water and Spices:
    Add about 3 glasses of water. Mix in turmeric powder and about 1.5 tsp of the prepared rasam powder.
  7. Boil Rasam:
    Simmer until the rasam becomes frothy.
  8. Finish with Jaggery:
    Add powdered jaggery, boil for a minute, and switch off the flame.
  9. Garnish:
    Top with freshly chopped coriander leaves.

🍽️ Serving Suggestion

Serve this hot Amla Rasam with steamed rice and papads, or sip it as a refreshing immunity-boosting soup.

💡 Tips & Variations

  • Adding toor dal to the rasam powder gives a thicker consistency.
  • You can add cooked toor dal during boiling (then skip toor dal while roasting).
  • Use ready-made rasam powder if preferred, but fresh powder enhances flavor.
  • Garlic can be added before frying tomatoes for extra taste.
  • Tomatoes can be ground along with amla for variation.
  • Spice level mainly comes from green chilli and pepper.
  • Adjust rasam powder based on rasam quantity.
  • Do not overboil rasam; once it froths, it's done.
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