Rasam is a traditional menu item in the five course meal in the Southern region of India. Its health benefits are many. Over time people started serving it as soups in restaurants. We are going to see a new variety of Rasam here. All of us know the health benefits of the Goose Berry. It is considered as a fruit given by the Gods and it is believed that it helps in longevity of life. Some may not like the taste of the raw Goose Berry. For them, this Rasam will give all the benefits of the Goose Berry without the taste.
Nellikai (Goose Berry) – 8 (medium sized)
Coriander Seed Powder – ½ tsp
Pepper Powder – ½ tsp
Cumin Seed Powder – ½ tsp
Salt to taste
Ginger – ½ inch long piece
Green Chillies – 1
Ghee (Clarified Butter) or Oil – 1 tsp
Mustard Seed – ¾ tsp
Fenugreek Seeds – 1/8 tsp
Cumin Seeds – ½ tsp
Jaggery – 1 tbsp
Green Chillies – 2 (slitted)
Chopped Coriander Leaves – 2 tbsp
Curry Leaves – from 1 twig
Asafoetida – 1/8 tsp
Wash and cut the Goose Berries into pieces. Discard the seeds.
Grind the Goose Berries along with all the ingredients under the “To grind” column to a fine paste adding little water.
Transfer the ground paste to a bowl.
Add Jaggery and Coriander Leaves. Add Salt. Mix well.
Taste and add more Jaggery and Salt if it is too sour. Jaggery and Salt will adjust the tanginess of the Goose Berry.
Heat the Ghee or the Oil in a pan. Add Mustard, Fenugreek and Cumin Seeds. When they start sizzling, add the Curry Leaves and the Green Chillies. Stir cook for a few seconds. Add Asafoetida.
Add this to the Goose Berry liquid which we prepared above. Add more water (about 750 ml).
When it comes to a boil, simmer for 3 to 4 minutes and transfer to a serving bowl.
The Vitamin C packed Goose Berry Rasam is ready. Serve it as a soup or with steamed Rice with a Poriyal or Kootu.