Carrot Rasam

Ingredients

• 2 medium carrots, cut into 1/2 inch cube
• 4 medium tomatoes chopped
• 4 garlic cloves
• 4 tablespoons split pigeon peas, soaked
• 3-4 black peppercorns
• 1 small lemon sized tamarind ball
• 3 teaspoons oil 
• a pinch of asafoetida
• 1/2 teaspoon turmeric powder
• 5-6 curry leaves
• Salt to taste
• 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 coriander leaves, finely chopped

Method

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.