Nellikai Rasam Recipe | Simple Amla Rasam Without Dal

⭐ About This Recipe

Nellikai rasam recipe (நெல்லிக்காய் ரசம்) is one of the easiest and most comforting South Indian rasam recipes you can make at home. This simple amla rasam is light, slightly tangy, and perfect when you want something healthy without spending too much time in the kitchen.

I love making this simple nellikai rasam on busy days because it doesn’t need any complicated steps or special ingredients. Everything used in this recipe is easily available at home, and the rasam gets ready in just a few minutes. It is especially useful during winter, cold, or tired days when you want a warm and soothing meal.

This amla rasam recipe without dal is very beginner-friendly and works well even for bachelors who are just starting to cook. Since nellikai (amla) is rich in vitamin C and antioxidants, this rasam is known for its health benefits and helps with digestion and immunity in a natural way.

If you enjoy simple rasam varieties like this, you may also like my Mint Rasam Recipe, which is another easy and refreshing rasam made with basic ingredients and perfect for everyday meals.

Overall, this nellikai rasam is a quick, healthy, and comforting recipe that fits perfectly into a simple South Indian home-style meal.

Nellikai Rasam Recipe | Simple Amla Rasam Without Dal

This Nellikai Rasam Recipe (நெல்லிக்காய் ரசம்) is a simple and healthy South Indian rasam made using fresh amla. This amla rasam without dal is light, comforting, and perfect for digestion, immunity, and winter days. Beginner-friendly and made with simple ingredients easily available at home.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: dinner, healthyrecipes, lunch, rasam, south indian traditional food

Cuisine: south indian, Tamil Nadu

Ingredients Equipment Method Notes

Ingredients

  

Grinding

• 1 big nellikai / amla seed removed
• 1 small lemon-sized tamarind
• 1 no small ripe tomato hand-mashed
• ½ tbsp cumin seeds
• ½ tbsp black pepper
• 5 garlic cloves
• 2 no dry red chillies
• Few coriander stems

Cooking Ingredients

• ¼ tbsp mustard seeds
• ¼ tbsp cumin seeds for tempering
• 1 no dry red chilli broken
• Few curry leaves
• A pinch asafoetida hing
• ¼ tsp turmeric powder
• Salt to taste
• A pinch jaggery
• Oil as required
• Water as needed
• Chopped coriander leaves

Equipment

• 1 cooking pot/clay pot

Method

 

Preparation

1. Soak tamarind in warm water and extract the juice.
2. Mash the tomato gently using your hand and keep aside.
3. Grind the nellikai in a mixer.
4. To this, add cumin, pepper, garlic, red chillies, and coriander stems.
5. Grind coarsely and keep aside.

Cooking Steps

1. Heat oil in a pan over medium flame. Add mustard seeds and allow them to splutter.
2. Add cumin seeds, broken dry red chilli, curry leaves, and a pinch of asafoetida. Sauté until aromatic.
3. Add the coarsely ground nellikai paste and saute gently for about 1 minute on low flame.
4. Add the hand-mashed tomato and turmeric powder and mix well until it blends with the masala. for 2minutes
5. Pour in the tamarind extract along with required water for rasam consistency. Add salt and mix well.
6. Allow the rasam to heat and come to a gentle boil. Do not overboil.
7. Add a pinch of jaggery and switch off the flame immediately.
8. Garnish with chopped coriander leaves, mix once, cover, and rest for 10 minutes before serving.

Notes

• Do not boil the rasam for long, as it may turn bitter.
• Always switch off the flame once froth appears on top.
• Resting the rasam enhances the flavour.
• Since tomato is already used in this recipe, adjust the tamarind extract and water according to your preferred tanginess.
• Do not saute the ground masala for long, as it may turn bitter. Once the masala is added, mix once, then add tomato and turmeric and continue cooking.
• Always add the ground masala on low flame. If added to very hot oil, the masala may turn black and affect the taste.
• Unskinned garlic cloves are used in this recipe, as they give better flavour and mild medicinal benefits to the rasam.

💡 Tips & Variations

• Using gingelly oil (nallennai) while making this rasam gives a more aromatic and traditional flavour.
• Adjust the pepper quantity based on your spice preference.
• You can reduce the garlic if making this rasam for kids.
• This rasam tastes best when served hot with rice and a little ghee.

FAQ’s for Nellikai Rasam Recipe

❤️ Final Thoughts

Nellikai rasam is a simple and comforting dish that suits everyone in the family. With mild spices and natural ingredients, this rasam is safe for kids, elders, and beginners, and can be easily included in regular meals.

One of the main benefits of nellikai rasam is that it is light on the stomach and supports digestion. Since it is made using amla, it also helps boost immunity naturally, making it a good choice during winter or when you want a soothing meal.

This nellikai rasam pairs very well with Simple Vendakkai Poriyal Fry or Pepper Chicken Recipe, making it a comforting and complete South Indian meal.

Whether you enjoy it with rice or drink it warm like soup, this nellikai rasam is a healthy, home-style recipe that brings both taste and comfort to the table.