Carrot Rasam is a flavorful South Indian soup made with a blend of carrots and tomatoes. To prepare it, start by washing and chopping the carrots and tomatoes, then blending them into a fine puree and straining it. Soak tamarind in water to extract the juice. In a dry pan, roast thuvar dal, black pepper, cumin, fenugreek, red chilies, and coriander seeds until golden, then coarsely grind the mixture. In a thick-bottomed pot, combine the tamarind extract with turmeric, asafoetida, and salt, bringing it to a boil. Add the carrot puree and the ground spice mix, allowing it to boil briefly. Finish by seasoning with mustard and garnishing with fresh coriander leaves before serving. This tangy and aromatic rasam pairs perfectly with rice or can be enjoyed as a comforting soup.
This rasam is made with carrot, tomato, black pepper and other Indian spices. You can serve this with steamed rice or have it as soup.
Carrot Rasam Recipe
Carrot Rasam
5
servings5
minutes20
minutesThis rasam is made with carrot, tomato, black pepper and other Indian spices. You can serve this with steamed rice or have it as soup.
Ingredients
Carrot – 2
Tomato – 1
Tamarind – a big gooseberry size
Red Chillies – 2
Coriander Seeds – 1 teaspoon
Black Pepper – 1 teaspoon
Cumin (Jeeragam) – 1 teaspoon
Fenugreek Seeds – 5 to 6
Thuvar Dal – 2 teaspoons
Turmeric Powder – 2 pinches
Asafoetida Powder – 2 pinches
Oil – 1/2 teaspoon
Mustard – 1/4 teaspoon
Curry Leaves – few
Coriander Leaves – few
Salt – 1 teaspoon or as per taste
Directions
- Wash the carrots, peel the skin and cut it into medium size pieces.
- Cut tomato into big pieces.
- Add 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.
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
Kamala ji
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!