Usirikaya Charu or Gooseberry/ Alma / Nellikka Rasam

Ingredients:

Usirikaya or Gooseberries or Amla 6 big sized or 1 table spoon paste

Tomatoes 2 medium sized

Turmeric powder 1 pinch

Mustard seeds or rai or avalu ½ teaspoon

Jeera ¼ teaspoon

Menthi seeds or menthulu ¼ teaspoon

Red chillies 2

Garlic cloves 3

Rasam powder 1 teaspoon

Oil 1 teaspoon

Hing or asafoetida 2 pinches

Curry leaves 1 string

Salt as needed

Preparation:

1. Pressure cook or cook gooseberries or amla or usirikaya. When they become tender deseed the gooseberries and grind them or mash them into a smooth paste.

2. Wash and chop tomatoes and garlic into pieces. Heat a pan and add oil after oil is heated add mustard seeds, menthi seeds, jeera, red chilli cut into three pieces, curry leaves, hing and garlic.

3. When the mustard seeds start to splutter and garlic slightly changes color add the chopped tomatoes.

4. When the tomatoes become tender add 3 cups of water when the water starts to boil add rasam powder, tumeric powder and salt, mix well.

5. After two minutes add the gooseberries paste and mix well.

6. Boil for about 5 to 10 minutes in medium low flame. Switch off the stove.