Name: Amla & Bermuda Grass Rasam recipe by Neeru Srikanth at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Amla- 3; Green chilli - 1/2; Ginger - 1 inch piece; Bermuda grass- 50 gms; Water - 2 cups; Ghee 2 tsp; Hing Cake - 1 small piece; Mustard - 1/2 tsp; Ajwain- 1 tsp; Red chilli - 1; Mint - 10 leaves; Rasam Powder - 1 tsp; Small onion - 5 (Optional); Cooked Toor dhal - 1 tblsp; Salt - to taste; Curry leaves - few; Coriander - few

ABOUT Amla & Bermuda Grass Rasam RECIPE

Amla is loaded with Vitamin C and is also a body coolant. Bermuda Grass(Arugampul) on the other hand has antimicrobial and antiviral properties. This recipe is a rasam or soup, which is made out of combining Amla and Bermuda grass.

Ingredients Serving: 4

Amla- 3
Green chilli - 1/2
Ginger - 1 inch piece
Bermuda grass- 50 gms
Water - 2 cups
Ghee 2 tsp
Hing Cake - 1 small piece
Mustard - 1/2 tsp
Ajwain- 1 tsp
Red chilli - 1
Mint - 10 leaves
Rasam Powder - 1 tsp
Small onion - 5 (Optional)
Cooked Toor dhal - 1 tblsp
Salt - to taste
Curry leaves - few
Coriander - few

Instructions

Pressure cook toor dhal and keep it ready.
Cut the amla and remove the seeds, blend it with chilli and ginger. Do not add water.
Wash the Bermuda Grass 3 -4 times until there is no mud left. Blend it with 2 cups of water. Filter the juice, we cannot completely grind the grass and hence some fiber will be left out.
Take small frying pan and with ghee temper Hing ,Mustard, Ajwain/Omam ,Red chilli, min. Do not change the order of temper.
Once done, pour the Amla - chilli , ginger mix (Step 2)and fry it for a minute in the same oil/ghee. Do not over fry.
Take a bigger vessal to make the rasam. Pour the Bermuda grass juice prepared at step 3 and the ghee fried & temper mix done at step 5 above.
Let the rasam boil. Once boiled, add the dhal and cook it for a min and add the rasam powder.
Once the rasam gets frothy, Fry onion with little ghee and pour it on the rasam.
Switch off the gas,add chopped coriander leaves and close the rasam for few 3-4 mins before serving.

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