A newly experimented Rasam with Gooseberry. A easy recipe, full of flavours and Vitamin C.
I always make this Avale Khadi which uses coconut in it but this one has no coconut so a little more healthy.
3 medium sized Gooseberries (pressure cooked for 2 whistles or until soft)
¼ cup Toor dal (cooked)
1tsp Rasam powder
1 Tomato (pureed)
10 Garlic cloves (crushed)
1tsp Lemon juice
Few coriander leaves
3 Dry red chillies
Remove the seeds from the cooked gooseberries and grind a thick puree.
Now take this puree,pureed tomato,cooked toor dal,coriander leaves,salt and rasam powder in a deep pan.
Add enough water to make it thin.
Keep it on the stove and boil it for 5-7 minutes or until it bubble boils.
Meanwhile,Heat the ghee, add the crushed garlic dry red chillies, fry until they turns brown but don’t burn it.
Add immediately the already prepared gooseberry-dal mixture to the tempered spices, now put off the stove.
Add the lemon juice and give a stir, serve with rice.
If you do not eat garlic then season it with Mustard seeds and curry leaves.