Amla & Bermuda Grass Rasam | How to make Amla & Bermuda Grass Rasam

By Neeru Srikanth  |  23rd Nov 2016  |  
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  • Amla & Bermuda Grass Rasam, How to make Amla & Bermuda Grass Rasam
Amla & Bermuda Grass Rasamby Neeru Srikanth
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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.

Amla & Bermuda Grass Rasam is a popular aromatic and delicious dish. You can try making this amazing Amla & Bermuda Grass Rasam in your kitchen. This recipe requires 10 minutes for preparation and 15 minutes to cook. The Amla & Bermuda Grass Rasam by Neeru Srikanth has detailed steps with pictures so you can easily learn how to cook Amla & Bermuda Grass Rasam at home without any difficulty. Amla & Bermuda Grass Rasam is enjoyed by everyone and can be served on special occasions. The flavours of the Amla & Bermuda Grass Rasam would satiate your taste buds. You must try making Amla & Bermuda Grass Rasam this weekend. Share your Amla & Bermuda Grass Rasam cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Neeru Srikanth for inputs. In case you have any queries for Amla & Bermuda Grass Rasam you can comment on the recipe page to connect with the Neeru Srikanth. You can also rate the Amla & Bermuda Grass Rasam and give feedback.

Amla & Bermuda Grass Rasam

Ingredients to make Amla & Bermuda Grass Rasam

  • 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

How to make Amla & Bermuda Grass Rasam

  1. Pressure cook toor dhal and keep it ready.
  2. Cut the amla and remove the seeds, blend it with chilli and ginger. Do not add water.
  3. 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.
  4. Take small frying pan and with ghee temper Hing ,Mustard, Ajwain/Omam ,Red chilli, min. Do not change the order of temper.
  5. 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.
  6. 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.
  7. Let the rasam boil. Once boiled, add the dhal and cook it for a min and add the rasam powder.
  8. Once the rasam gets frothy, Fry onion with little ghee and pour it on the rasam.
  9. Switch off the gas,add chopped coriander leaves and close the rasam for few 3-4 mins before serving.

My Tip:

Any rasam powder variety is fine.

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