Karina Sharma
1 tbsp Amla juice, 1/2 tsp turmeric powder, 1 tsp tamarind paste, 1-2 dried red chilies, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 sprig curry leaves, 1/4 tsp hing, salt to taste.
Start by soaking tamarind pulp in warm water for 10 minutes. Squeeze it to extract the juice.
In a pan, heat ghee or oil. Add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
Add the chopped tomatoes and sauté until soft. Then, stir in amla powder or chopped fresh amla and cook for a minute.
Pour in the tamarind juice, add salt, and bring it to a boil. Let it simmer for 10 minutes to blend the flavors.
Once done, garnish with fresh coriander and serve hot with steamed rice or enjoy as a soup.
Amla is a powerhouse of vitamin C, perfect for boosting immunity during winter. This rasam also aids digestion and keeps you warm during the chilly months.