Carrot Rasam

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Main Ingredients Carrots, Tomatoes
Cuisine Indian
Course Soups
Prep Time 16-20 minutes
Cook time 6-10 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Carrot Rasam

  • 2 medium Carrots chopped
  • 4 medium Tomatoes chopped
  • 4 Garlic cloves
  • 1 tablespoon Split pigeon peas (toovar dal)
  • 3-4 Black peppercorns
  • 1 small Lemon sized tamarind ball
  • 3 teaspoons Oil
  • a pinch Asafoetida
  • 1/2 teaspoon Turmeric powder
  • 5-6 Curry leaves
  • to taste Salt
  • 1/2 teaspoon Sugar
  • 3 teaspoons Rasam powder
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Fenugreek seeds (methi dana)
  • 2 Dried red chillies broken
  • 2 tablespoons Fresh coriander leaves chopped


  1. Pressure cook carrots, tomatoes, garlic, toovar dal and black peppercorns till vegetables are soft. Cool and grind into a smooth paste.
  2. Soak tamarind in a little warm water and extract the juice.
  3. Take the ground paste in a deep non-stick pan. Add the tamarind juice and one and a half cups of water. Mix well and boil it for five minutes.
  4. Add two teaspoons oil, asafoetida, turmeric powder, curry leaves, salt, sugar, and rasam powder. Stir to mix and cook for another five minutes.
  5. Remove from heat and cover with a lid. Heat the remaining oil and add mustard seeds. When the seeds splutter, add methi dana and red chillies and pour this over the rasam.
  6. Garnish with coriander leaves and serve hot with steamed rice.