Wash the carrots, peel the skin and cut it into medium size pieces. Cut tomato into big pieces. Put both carrot and tomato pieces into a mixie jar and grind it to a fine puree by adding little water. Strain it and keep the puree aside.
Soak tamarind in water and squeeze out the juice.
In a dry kadai add thuvar dal, black pepper, cumin, fenugreek, red chillies, coriander seeds and dry fry till the dal turn golden colour. Cool it and powder it coarsely.
Pour the tamarind extract in a thick bottomed vessel. Add turmeric powder, asafoetida powder and salt. Bring to boil. When it starts boiling add the carrot puree and allow to boil. When it starts boiling add coarsely ground powder and curry leaves. Allow to boil for few seconds. Season it with mustard. Finally add coriander leaves and remove.
May your life be as bright as this Kolam. Tamil New Year is on 14th April 2010. Even though it has been changed to the first day of Tamil Month of “Thai” (Pongal Day) as per Government orders, there is no change in the mind set of most of the […]
Intresting I have not known about the carrot rasam will surely try this tomorrow
Rasam is my favorite dish
So will try Carrot rasam too
Thanks for sharing
That’s a simple and superb recipe.
Thanks for sharing!
You’ve a great website with many recipes we love.
Keep up the good work Mam!