PERU NELLI RASAM

Peru nelli is called as amla in Hindi Indian gooseberry in English. Amla is observed from the very ancient period, as one of the most useful and medicinal herbs for improving our stamina and well being. It is mixed as the major part of Triphala soornam, the powerful combination of three potent herbs. According to Ayurvedha, the regular consumption of amla balances the all three doshas such as Vadha, Pitta and khalpa doshas of the body.

Amla is promoting the longevity and good respiratory system since it is packed with vitamin C, A and many important minerals that are essential for our good health.

In short, we can say about the healthy benefits of amla is that it provides a wide array of health benefits owing to its high contents of nutrients.

It strengthens the nervous system. It is good for eyesight. It regulates the respiratory system. Its antioxidants check the free radicals. It is good for cardiovascular health. It promotes bone heath and development.

It has anti-aging properties.

Regular consumption of amla in any form is good for our health.

How to make Nelli rasam?

Ingredients:

Amala two nos

Toor dal cooked one cup with turmeric one spoon and five drops of castor oil

Tamarind one amla size

Tomato half

Garlic pods four

Cumin seeds roasted powder one teaspoon

Pepper powder one spoon

Coriander leaves finely chopped half cup

Red chilies three

Curry leaves one sprig

Asafoetida one pinch

Mustard seeds one spoon

Sesame oil two spoons

Salt to taste

Jaggery one amla size

Procedure:

Soak tamarind in once cup of water for half an hour and get the extract.

Pressure cook dal with turmeric, half tomato and castor oil and dilute with water up to three cups

Heat the wok with oil over a medium flame.

Add mustard seeds to pop up/

Add curry leaves and split chilies.

Add asafoetida one pinch

Let the flame is off now.

Add the tamarind extract with jaggery and salt.

Raise the flame.

Allow boiling for few minutes.

Meanwhile, blend the chopped amlas and garlic pods.( You can add cumin powder and pepper powder in this stage)

Transfer the cooked Toor dal and its extract to the boiling tamarind extract.

Add cumin powder and pepper powder.

Transfer the amala paste.

Allow to the boiling point.

Add coriander leaves.

Check the salt and switch off the flame.

Transfer this flavorful amala rasam to a serving bowl.

Serve hot with steamed hot rice.

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