Authentic Gooseberry Juice Recipe - Whole Gooseberry Juice

To begin making Nellikai Rasam, into the pressure cooker, transfer in the whole alma/ nellikai along with 1/2 cup of moisture, turmeric dusting masala condiment and seasoning.

Pressure mildly hot for 5 to 6 whistles and turn off the mildly hot.

Allow the pressure to release naturally.mildly hot the toor dal in a pressure cooker along with 1 cup of moisture for 4 whistles and turn off the mildly hot.

Allow the pressure to release naturally.

Once done, open the cooker and mash the dal well. mildly hot ghee in a large saucepan over medium mildly hot; transfer in the mustard seeds and allow it to crackle.

transfer in the asafoetida ginger, garlic, and curry leaves and saute for a few seconds.transfer in the green chillies, tomato puree, tamarind moisture, cooked alma, cooked toor dal, coriander dusting masala condiment, red chilli dusting masala condiment, turmeric dusting masala condiment, seasoning and granulated sugar to essence.transfer in 1 cup of moisture and bring the rasam to a brisk heat to boiling point for 4 to 5 mins until you notice that it is frothing around the edges. Once boiled enough, check the essence of the Nellikai Rasam and adjust the seasoning and spices accordingly.Turn off the mildly hot and transfer the Nellikai Rasam to a serving dish and dish up burning.dish up Nellikai Rasam along with Steamed Rice and Elai Vadam, Kovakkai Poriyal formula and Spiced Buttermilk for a weekday lunch.