Gooseberry/Amla Super Quick Rasam Recipe - (Avale Toy/Saaru, Nellikayi Saar)

Gooseberry/Amla Super Quick Rasam Recipe - (Avale Toy/Saaru, Nellikayi Saar)

This delicious recipe is for times when you need to fix something for a meal in under 5 minutes. Steaming hot rice & this saaru make for a heavenly combo, I bet you'll eat a bowl full of rice with it.

This gooseberry saaru is super delicious & super nutritious from gooseberries & coriander leaves used. You can laze around all day & make it easily, quickly 5 minutes before lunch/dinner. Perfect for a busy weekday meal. You just need fresh gooseberries & coriander leaves.

Whenever mom had to go out or had to fix something for a meal super quick she got out brined gooseberries bottle (mitta ghalel avalo) from the dark room (her kalka kood) where pickled veggies & fruits, pickles were stored in the house. In under 5 minutes she had a delicious gooseberry saaru/avale thoy ready. So, to make this avale saaru both fresh & pickled gooseberries can be used. To pickle fresh gooseberries & to make saaru with it recipe is here. For fresh gooseberry rasam follow the recipe below.


Ingredients:

  • 3-4 medium sized fresh gooseberries
  • 1/2-3/4 cup coriander leaves
  • 2-3 green chillies
  • Salt to taste

For tempering:

  • 1.5 - 2 tablespoons of oil
  • 6-8 garlic cloves

Serves: 2

Prep Time: 5 minutes

Cooking time: 3-4 minutes


Preparation Method:

1. Wash gooseberries, Roughly chop them.

2. Fry them using few drops of oil in a tempering pan until they change in colour from dark green to pale green. They should take under a minute. Saute at intervals please.

3. Grind them along with fresh coriander, green chillies & salt into a smooth paste using as much water as you need.

4. Transfer the ground paste into a cooking vessel. Add enough water to make a watery saaru. It will thicken considerably on cooking & on cooling down. So keep it watery in consistency to begin with.

5. Add salt & bring it to boil. Then simmer for 2 minutes on medium heat until rawness of coriander leaves fade off. Remove it off heat.

6. Tempering: Heat oil in a tempering pan, add in slightly crushed garlic. Fry them until they turn golden brown. Add this tempering to the saaru & mix well.

Peeled or unpeeled garlic, your choice.

7. Serve hot with steaming hot rice & enjoy. 

P.S: Keep the saaru a little on the spicy side & enjoy.

More gooseberry recipes you might enjoy:

Gooseberry Coconut Curry - Avale Khadi Recipe

Gooseberry Chutney/Tambli (Avale Chutney/Tambali)

Watch it's making here:

 

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A post shared by Navya Shanbhag Pai (@konkanifoodrecipes)