Amla Rasam
Amla Rasam is thin, peppery, and sharply tangy — the kind of rasam that clears your head and warms you from the inside. What sets this version apart is the dried usiri (amla) in the Amla Rasam Podi, which adds a citric edge that goes deeper than tamarind alone. One teaspoon of the podi does the work of half a masala shelf.
Prep: 10 min | Cook: 15 min | Serves: 2 | Difficulty: Easy
Ingredients
- 2 tsp Amla Rasam Podi
- 1 small lemon-sized ball tamarind (chintapandu)
- 1.5 cups hot water
- 3 tbsp cooked toor dal (pappu), mashed
- 1 medium tomato, roughly chopped
- 1 tsp ghee (neyyi)
- 1/2 tsp mustard seeds (aavalu)
- 6-8 curry leaves (karivepaku)
- 1 dried red chilli
- Salt to taste
Method
- Soak the tamarind in 1.5 cups of warm water for 10 minutes, then squeeze and strain to get a thin tamarind water. Discard the pulp.
- Pour the tamarind water into a kadai or deep pan. Add the chopped tomato and a pinch of salt. Bring to a boil on medium flame and cook for 4-5 minutes until the tomato softens and the raw tamarind smell fades.
- Add the mashed cooked dal and the Amla Rasam Podi. Stir well and bring to a rolling boil — the rasam will turn a deep reddish-amber and the kitchen will smell sharp and peppery.
- Taste for salt and tanginess. Let the rasam simmer on low for 2 more minutes. It should be thin and pourable, not thick — add a splash of water if needed.
- In a small pan, heat the ghee. Add the mustard seeds and wait for them to splutter. Add the curry leaves and dried red chilli and let them sizzle for 10 seconds.
- Pour the tadka directly into the rasam. Stir once and serve immediately — hot, in a bowl or poured over rice.
✓ High Protein | ✓ High Fibre | ✓ Rich in Iron | ✓ Rich in Calcium | ✓ Rich in Potassium
Frequently Asked Questions
How much Amla Rasam Podi should I add for one pot of rasam?
Two teaspoons of Amla Rasam Podi is the right amount for a rasam made with one cup of cooked dal and two cups of water, serving three people. You can add a little more if you prefer a stronger, spicier rasam — but start with two and taste first.
What do I eat Amla Rasam with?
Amla Rasam is best served over hot annam with a side of papad and a simple vegetable vepudu — the thin, tangy broth cuts through the richness of the meal beautifully. It is also traditionally drunk straight from a katori as a digestive after a South Indian lunch.
How long does Amla Rasam Podi stay fresh and how should I store it?
Store Amla Rasam Podi in a cool, dry place away from direct sunlight — the sealed jar or pouch will keep it fresh for up to 12 months. Use a dry spoon every time to prevent moisture from getting in and always close the lid tightly after use.
Can I make Amla Rasam without tamarind?
The usiri (dried amla) in the Amla Rasam Podi already adds a bright citric tang, so if tamarind is not available, you can squeeze in half a lemon after cooking as a substitute — the rasam will still have good depth. That said, tamarind and usiri together is what gives this rasam its distinctive layered sourness, so tamarind is worth using when you have it.