### TranslatedIngredients: 6 amla, 1/4 teaspoon turmeric powder, salt - as per taste, 1 tomato, 1/4 teaspoon ginger, 10-15 mint leaves, 1/4 cup green coriander - chopped, 2 green chillies, 1 teaspoon cumin seeds, 1/2 teaspoon black pepper powder, 2 teaspoons ghee, 1 teaspoon mustard, 1 dry red chili - break, asafoetida - a pinch ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To make the Nellikai Rasam recipe, first of all, pour the amla in a saucepan with 2 cups of water. Cook on low heat. After the amla becomes soft, drain the water, turn off the gas and keep it aside. Now in a mixer grinder, add tomato, ginger, mint, coriander, green chili, cumin, black pepper powder and grind it. Keep it separately. Add the cooked amla, 3 cups of water, turmeric powder in a pan and allow it to boil on low heat. After boiling, add ground spices, salt and mix. Let it boil After that turn off the gas and keep it aside. Now heat the ghee in a tempering pan for tempering. Add mustard seeds and let it splutter. After this add dry red chillies, asafoetida and cook for 15 seconds. Add this tempering to the rasam and serve. Serve Nellikai Rasam with Thoran of Carrot and Beans, Rice and Keerai Sambar.