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In Telugu, amla rasam is called u003cstrongu003eUsirikaya Chaaruu003c/strongu003e. It’s a traditional South Indian soup made with gooseberry, spices, and herbs.

Amla Rasam, Usirikaya Charu, How to make Nellikai Rasam recipe

Amla rasam/ Usirikaya Chaaru is light, tangy, and full of natural flavor. The gooseberry adds a clean sourness, while garlic, pepper, and turmeric bring warmth. It’s rich in Vitamin C, good for digestion, and helps build immunity. Perfect for summer days, it cools the body and comforts the soul — whether sipped like soup or mixed with rice.

Amla Rasam from My Childhood Summers

I still remember — during childhood, I used to pluck fresh amla from our backyard tree. Summers in India were never complete without it. My mom would take those freshly picked amlas and make rasam the very same day — sometimes along with a quick pickle too. The aroma of ghee, curry leaves, and garlic would fill the kitchen, wrapping the whole house in warmth.

In our home, charu/ rasam always began with the tempering — not the boil. My grandma believed that adding mustard seeds, turmeric, hing, and red chili in hot ghee at the start brought out the healing power of spices. My mom followed that, and so do I.

This nellikai rasam/ gooseberry rasam isn’t just a recipe — it’s a taste of my childhood, of home, and of summer days spent under the amla tree.

Bite of History – Amla Rasam, Usirikaya Charu

Amla, or nellikai, has been used in Indian kitchens and healing traditions for centuries. In Ayurveda and Siddha, it’s praised as a powerful rasayana — a rejuvenating ingredient. While amla is often seen in pickles and chutneys, using it in rasam is a quiet, traditional practice in some Tamil and Andhra homes, especially during summer. It’s a beautiful way our elders combined taste, season, and wellness in one humble bowl.

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Ingredient Roles in Amla Rasam/ Usirikaya Chaaru

Ingredient	Role in the Rasam
Amla (Gooseberry)	Main souring agent, rich in Vitamin C, adds tang and sharpness
Garlic	Adds depth, warmth, and immunity-boosting benefits
Tomato (optional)	Balances the sharpness of amla with mild sweetness and body
Black Pepper	Gives heat, supports digestion, and balances the sourness
Cumin Seeds	Earthy flavor, aids digestion, traditional rasam note
Turmeric Powder	Adds color and anti-inflammatory benefits
Hing (Asafoetida)	For aroma and digestive support
Dried Red Chili	Brings gentle spice and traditional touch
Mustard Seeds	For tempering; activates spices and enhances base flavor
Curry Leaves	Signature rasam aroma and flavor booster
Ghee	Base for tempering; carries flavor and adds richness
Salt	Essential for balance
Water	Rasam base, allows flavors to infuse
Coriander Leaves	Fresh finishing touch

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Amla Rasam, Usirikaya Charu, How to make Nellikai Rasam recipe

Recipe by Sandhya Riyaz

5.0 from 2 votes

Course: Soup, RasamCuisine: South Indian, Tamil, AndhraDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

A light, tangy South Indian rasam made with fresh amla, garlic, and crushed pepper — soothing, nourishing, and full of flavor.

Ingredients for Amla Rasam

4- 5 nos. 4- 5 Fresh amla (Indian gooseberry) halved
2 nos. 2 Garlic cloves (lightly crushed)
1 1 Tomato (small, chopped)
½ teaspoon, ½ Black pepper
½ to 1 teaspoon, ½ to 1 Cumin seeds
¼ teaspoon, ¼ Turmeric powder
3 cups, 3 Water
2 tablespoon, 2 Coriander leaves (chopped, for garnish)
To temper
2 nos. 2 Dried red chili (round)
Hing (asafoetida), a pinch
¼ teaspoon, ¼ Mustard seeds (just a few for tempering)
Curry leaves, a few sprigs
1 tablespoon, 1 Ghee or Oil

Directions to make Amla/ Nellikai Rasam

Crush the Spices
In a mortar and pestle, coarsely crush ½ tsp black peppercorns, 2 garlic and 1 tsp cumin seeds. Crushing them fresh adds a deeper aroma and traditional flavor to the rasam. Set aside.

Tip: You can also pulse them once in a dry mixer jar if you don’t have a mortar and pestle.
Temper First
Heat ghee/ oil in a kadai or pan. Add mustard seeds (just a few), let them splutter, red chili, hing, turmeric, and curry leaves. Sauté till aromatic. Add the crushed the spices. Add chopped tomatoes (if using) and cook till soft.
Add Rasam Base
Add halved amla. Saute for 30 seconds.
Finish and Serve
Add 3 cups water and salt. Simmer everything for 8–10 minutes. The amla should soften and release flavor. Turn off the flame. Garnish with fresh coriander. Serve hot with rice or sip as soup.

Notes

1 = 250 ml

Directions to make Amla Rasam/ Usirikaya Charu with step by step images

Crush the Spices
In a mortar and pestle, coarsely crush ½ tsp black peppercorns, 2 garlic and 1 tsp cumin seeds. Crushing them fresh adds a deeper aroma and traditional flavor to the rasam. Set aside.
Tip: You can also pulse them once in a dry mixer jar if you don’t have a mortar and pestle.
Temper First
Heat ghee/ oil in a kadai or pan. Add mustard seeds (just a few), let them splutter, red chili, hing, turmeric, and curry leaves. Sauté till aromatic. Add the crushed the spices. Add chopped tomatoes (if using) and cook till soft.
Add Rasam Base
Add halved amla. Saute for 30 seconds.
Finish u0026 Serve
Add 3 cups water and salt. Simmer everything for 8–10 minutes. The amla should soften and release flavor. Turn off the flame. Garnish with fresh coriander. Serve hot with rice or sip as soup.

Pro Tips to make perfect and tasty Gooseberry Rasam/ Usirikaya Charu

Don’t overboil the rasam after adding amla — gentle simmering helps retain its Vitamin C and fresh taste.
Start with tempering (like mom and grandma did) — it brings out the flavor and activates the spices better.
If amla is very sour, add a pinch of jaggery to balance.
Crush pepper and cumin fresh — it makes all the difference in flavor.

Serving Suggestion for Nellikai Rasam

Serve hot with steamed rice and a spoon of ghee for a comforting meal.
It can also be sipped as a warm, light soup — especially good when you’re feeling tired or under the weather.
Pair with paruppu thogayal or a simple vegetable stir-fry for a homely lunch.

Frequently Asked Questions (FAQ)s – Amla Rasam/ Usirikaya Charu

1. Can we make rasam with amla instead of tamarind?

Yes, you can make rasam with amla instead of tamarind. Amla naturally adds sourness, making it a perfect substitute in traditional rasam recipes.

2. What are the health benefits of amla rasam?

Amla rasam is rich in Vitamin C, boosts immunity, supports digestion, and cools the body. It’s especially beneficial during summer or when you’re feeling under the weather.

3. How to make nellikai/gooseberry rasam without tamarind?

To make nellikai rasam without tamarind, use fresh halved amla as the souring agent, along with pepper, cumin, and garlic for flavor. There’s no need for tamarind at all.

4. Can I use frozen amla for rasam?

Yes, you can use frozen amla. Just thaw and rinse them before use. Fresh amla is ideal, but frozen works well in rasam when out of season.

5. What is the Telugu name for amla rasam?

In Telugu, amla rasam is called Usirikaya Chaaru. It’s a traditional South Indian soup made with gooseberry, spices, and herbs.

6. Can I sip amla rasam like soup?

Absolutely! Amla rasam can be sipped as a warm, healing soup. It’s light, tangy, and perfect for days when you need something gentle and nourishing.