Amla Tomato Rasam — paired with a fragrant coconut rice, this winter favorite is like a warm hug in a bowl! Packed with Vitamin C and antioxidants from the amla and super aromatic from the lemongrass and garlic, this is the ultimate comfort meal! 🫶
WATCH HOW TO MAKE AMLA TOMATO RASAM WITH COCONUT RICE:
In a pot, start by adding in your chopped tomatoes, ginger, garlic, tender cilantro stems, amla or you can use golden berries instead if not available just blend that into a puree. I also like going in with some lemongrass for that fragrant aroma. Top this off with water and a generous pinch of salt and let it come to a rolling boil.
I like straining my rasam but you can skip this step or even puree it. Then, add in your cooked dal, some of the cooked tomatoes for texture, garlic, curry leaves, and rasam masala. Let this simmer and then add some sugar to balance the taste, cilantro, and a sizzling tadka.
For our coconut rice, I’m using Royal’s Basmati Rice that’s grown in India and has that perfect long grain texture and fragrance to truly make this dish extra special!
We’ll start with a simple tadka with some chilies, mustard seeds, urad dal, peanuts, and curry leaves. Let’s go in with some grated coconut, our cooked rice, and some salt and pepper. Give this all a good saute and we’re ready to serve!
Trust me when I say that there’s nothing better than this rasam on a cold winter evening. Packed with vitamin C and antioxidants from the amla, this is a complete nutritious meal. Top it off with some garnishes, a drizzle of ghee, and love your life!
If you like this, please try my other recipes:
- Jodhpuri Kabuli Pulao – Rajasthani Biryani
- Methi Matar Tawa Pulao
- Vegetable Badam Tehri (Biryani)
- Vegetable Badam Tehri (Biryani)
Amla Tomato Rasam — paired with a fragrant coconut rice, this winter favorite is like a warm hug in a bowl! ❣️ Packed with Vitamin C and antioxidants from the amla and super aromatic from the lemongrass and garlic, this is the ultimate comfort meal! 🫶
- 4-5 pcs amla (indian gooseberries) or 1/2 cup golden berries, blended into puree
- 3 medium tomatoes , chopped
- 1 inch ginger , chopped
- 3-4 cloves garlic , chopped
- 1/4 cup cilantro with tender stems , roughly chopped
- 2 inch lemongrass , chopped
- 1 tsp salt
- 4 cup water
- 1/2 cup toor dal (split pigeon peas lentils) , thin and boiled
- 2-3 pcs boiled amla (indian gooseberries) or 1/4 cup golden berries, chopped
- 2 cloves garlic , finely chopped
- 4-5 curry leaves , finely chopped
- 1 1/2 tbsp rasam powder , homemade or store bought
- 2 tsp sugar , adjust to taste
- salt , adjust to taste
- 2 tbsp cilantro , finely chopped
- 2 tbsp ghee , or oil
- 1 tsp mustard seeds
- 1/4 tsp fenugreek seeds (methi dana)
- 5-6 curry leaves
- 3 dried red chilies
- 1/2 tsp asafoetida powder (hing)
- 3 cup cooked rice
- 1/2 cup coconut , shredded (fresh or frozen)
- 2 tbsp ghee , or oil
- 1 1/2 tsp mustard seeds
- 1 tsp cumin seeds
- 1 1/2 tsp split white urad dal (split matpe beans)
- 3-4 dried red chilies
- 1 green chilies , finely chopped
- 6-7 cashews , broken into pieces
- 7-8 curry leaves
- salt , to taste
- 1/2 tsp black pepper
- onions , finely chopped
- roasted peanuts , roughly chopped
- red or green chilies , finely chopped
- garlic , sliced and fried
- cilantro , finely chopped
- papad , crushed
- namkeen , store bought
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For the rasam, add tomatoes, cilantro, ginger, garlic, salt, water, lemongrass, and amla or golden berries puree to a pot. Let simmer for 10 minutes on medium heat until the tomatoes are soft and mushy.
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At this point, you can optionally strain the rasam for a clear and smoother texture. I like straining the rasam.
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To this add fresh amla (boiled) or golden berries, boiled toor dal (make sure it is thin), rasam powder (more as needed), garlic, curry leaves, sugar, salt, and fresh cilantro. Adjust the salt and rasam powder according to your taste, Let this boil for 7-8 minutes on medium heat.
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Adjust the consistency of the rasam to your preference. Add boiled toor dal for a thicker rasam. If you like slightly thinner rasam, then add some water.
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For the tadka, heat ghee or oil on medium heat in a pan. Add hing, mustard seeds, fenugreek seeds, curry leaves, and dried red chilies. Let this splutter for 2-3 minutes and add this to the rasam.
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Your Amla Tomato Rasam is ready now. Serve it hot with coconut rice. Enjoy!
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In a pan on medium heat, add in the ghee (or oil), mustard seeds, cumin seeds, urad dal, dried red chilies, green chilies, cashews, and curry leaves and let them crackle.
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Now, add coconut and saute for a minute.
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Now add in your coconut, rice, salt and pepper, and mix it gently.
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Your Coconut Rice is ready!
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When it’s time to serve the dish, heat the rasam to a boil. In a serving bowl, add in the rice, using a small bowl or ice-cream scooper to mold it into a circular shape. Then, ladle in the rasam on top. Add a little bit of every garnishing (onions, fried garlic, peanuts, red/green chilies, cilantro, papad, namkeen) on top and the dish is ready to serve!
Recipe Video
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