Millet Nellikai rasam sadam – Healthy one pot rasam sadam recipe using millets – Amla | gooseberry rasam sadam recipe with full video
One-pot rasam sadam is always my go-to comfort meal, especially during this winter season. I posted Rasam sadam recipe in Jeyashris kitchen many years back. This recipe is adapted from my Nellikai rasam. I tried this using millet to make it healthy. As amla | gooseberry | nellikai is in season, let’s make the most of it during the right season.
Nellikai is very rich in Vitamin C, and many people find it difficult to eat it raw as it is very sour. Rather than making pickles, you can make rasam or try out this Rasam Sadam using nellikai. For most South Indians, rasam is a staple and comfort food. Pair it with any favorite vegetable curry and a sutta appalam | roasted papad and enjoy the hot rasam rice.
I have posted so many varieties of rasam recipes in Jeyashris kitchen. You can check out, Paruppu rasam, Lemon rasam, Cauliflower rasam, Kandanthippili rasam
Healthy one pot rasam sadam recipe using Indian Gooseberry
- 1/2 cup millet I used Barnyard millet, you can use little millet, promos millet ,foxtail millet or quinoa too
- 1/4 cup Toor dal can use moong dal too
- 1/2 tsp turmeric powder
- Salt as needed
- 2 tsp ghee
- 2 tsp oil
- 1 tsp mustard seeds
- 2 pinches asafoetida
- 3-4 cups of Water
To grind
- 3 amla | Nellikai| Gooseberry
- 1 tomato
- Few coriander stems
- Few curry leaves
- 6-7 garlic cloves
- 1 tbsp coriander seeds |Dhaniya seeds
- 1 tbsp whole black pepper
- 2 tsp cumin seeds
- Few coriander leaves
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Wash and soak the millet and toor dal in 3 cups of water for 10 mins
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Grind all the ingredients mentioned under ‘To grind’ Do not water while grinding
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In a pressure cooker add 1 tsp ghee and 2 tsp oil
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Add the mustard seeds and asafoetida
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once the mustard cracked add the ground paste to this
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Cook for 2 minutes
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Add turmeric powder and salt
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Mix well and add the soaked millet dal mixture along with the water
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cover the cooker and cook for 3-4 whistles
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Once the pressure is released open and add 1 tsp of ghee
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Mix well
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Add finely chopped coriander leaves
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Serve hot
2. You can use raw rice or Seeraga samba rice. In that case use 4 cups of water
3. If you feel the consistency is slightly thick you can add 1/2 cup of piping hot water to this just before serving. Mix well and serve
4. Instead of coriander seeds, pepper and cumin you can add 2 tsp of rasam podi or sambar podi
5. Millet Nellikai rasam sadam pairs well with simple papad or any curry or poriyal
- Wash and soak the millet and toor dal in 3 cups of water for 10 mins.
- Grind all the ingredients mentioned under ‘To grind’ Do not water while grinding.
- In a pressure cooker add 1 tsp ghee and 2 tsp oil.
- Add the mustard seeds and asafoetida.
- once the mustard is cracked add the ground paste to this.
- Cook for 2 minutes
- Add turmeric powder and salt.
- Mix well and add the soaked millet dal mixture along with the water.
- cover the cooker and cook for 3-4 whistles
- Once the pressure is released open and add 1 tsp of ghee
- Mix well.
- Add finely chopped coriander leaves
- Serve hot.
- Notes
- 1. You can use any variety of millet. Do not use Ragi or jowar or bajra
- 2. You can use raw rice or Seeraga samba rice. In that case, use 4 cups of water
- 3. If you feel the consistency is slightly thick you can add 1/2 cup of piping hot water to this just before serving. Mix well and serve
- 4. Instead of coriander seeds, pepper, and cumin you can add 2 tsp of rasam podi or sambar podi
- 5. Millet Nellikai rasam sadam pairs well with simple papad or any curry or poriyal.
