Gooseberry Juice Recipe - Whole Gooseberry Juice

Step 1: To begin making Nellikai Rasam, into the pressure cooker, add the whole alma/ nellikai along with 1/2 cup of water, turmeric powder and salt

Step 2: Pressure cook for 5 to 6 whistles and turn off the heat

Step 3: Allow the pressure to release naturally

Step 4: Cook the toor dal in a pressure cooker along with 1 cup of water for 4 whistles and turn off the heat

Step 5: Allow the pressure to release naturally

Step 6: Once done, open the cooker and mash the dal well

Step 7: Heat ghee in a large saucepan over medium heat; add the mustard seeds and allow it to crackle

Step 8: Add the asafoetida ginger, garlic, and curry leaves and saute for a few seconds

Step 9: Add the green chillies, tomato puree, tamarind water, cooked alma, cooked toor dal, coriander powder, red chilli powder, turmeric powder, salt and sugar to taste

Step 10: Add 1 cup of water and bring the rasam to a brisk boil for 4 to 5 minutes until you notice that it is frothing around the edges

Step 11: Once boiled enough, check the taste of the Nellikai Rasam and adjust the salt and spices accordingly

Step 12: Turn off the heat and transfer the Nellikai Rasam to a serving bowl and serve hot

Step 13: Serve Nellikai Rasam along with Steamed Rice and Elai Vadam, Kovakkai Poriyal Recipe and Spiced Buttermilk for a weekday lunch