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
Course: Rasam/CharuCuisine: Indian, TamilDifficulty: Easy
Servings
5
servingsPrep time
5
minutesCooking time
20
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 Nos
Tomato – 1 No
Tamarind – a big gooseberry size
Red Chillies – 2 Nos
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!