How to make Carrot Rasam
This recipe is contributed by Member Nandini Aparna.
Main Ingredients : Carrots (गाजर), Tomatoes (टमाटर)
Cuisine : Indian
Course : Soups
For more recipes related to Carrot Rasam checkout Spiced Carrot Soup Shots, Home-Style Mixed Vegetable Soup, Mixed Vegetable Soup, Carrot And Almond Soup . You can also find more Soups recipes like Tomato And Cilantro Soup Thai Hot And Sour Vegetable Soup German Beer Cheese Soup Consomme Soup
Carrot Rasam Recipe Card
Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!
Prep Time : 16-20 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Carrot Rasam Recipe
Carrots chopped 2 medium
Tomatoes chopped 4 medium
Garlic cloves 4
Split pigeon peas (toovar dal) 1 tablespoon
Black peppercorns 3-4
Lemon sized tamarind ball 1 small
Oil 3 teaspoons
Asafoetida a pinch
Turmeric powder 1/2 teaspoon
Curry leaves 5-6
Salt to taste
Sugar 1/2 teaspoon
Rasam powder 3 teaspoons
Mustard seeds 1/2 teaspoon
Fenugreek seeds (methi dana) 1/2 teaspoon
Dried red chillies broken 2
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Pressure cook carrots, tomatoes, garlic, toovar dal and black peppercorns till vegetables are soft. Cool and grind into a smooth paste.
Step 2
Soak tamarind in a little warm water and extract the juice.
Step 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.
Step 4
Add two teaspoons oil, asafoetida, turmeric powder, curry leaves, salt, sugar, and rasam powder. Stir to mix and cook for another five minutes.
Step 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.
Step 6
Garnish with coriander leaves and serve hot with steamed rice.
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