Carrot Rasam

Recipe By:
Courtney
  • Currently 5.0/5 Stars.
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  • Yield 5 Servings
  • Level Medium

This recipe can be taken as soup.
 

Ingredients

  • 1/2 cup cooked tuvar dal
  • 1/2 teaspoon turmeric powder
  • 1 medium carrot, chopped
  • 1 medium tomato, chopped
  • 1 tablespoon chopped coriander leaves
  • 1 tablespoon tamarind pulp or juice of 1/2 lemon
  • Salt to taste
  • Powder roughly:
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon pepper powder
  • Seasoning:
  • 2 teaspoon ghee
  • 1/2 teaspoon mustard
  • 1-2 green chillies, slit
  • 2 sprigs curry leaves
  • 3 cloves garlic (optional)
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Directions

  1. 1. Mash cooked dal thoroughly, add enough water to make 2 cups, churn, set aside.
  2. 2. Pressure cook carrots and tomatoes, cool, pass through a liquidiser, set aside puree.
  3. 3. Heat ghee, add mustard seeds, cumin and pepper powder and, when done, add green chillies, curry leaves and garlic. Stir fry till garlic is browned.
  4. 4. Add carrot-tomato puree, dal water, tamarind pulp and salt with 1/2 tablespoon coriander leaves; simmer 3-5 min. Or till rasam starts to foam. Remove from fire, garnish with the rest of the coriander leaves (if you are using lemon juice, use now).
  5. 5. Serve very hot as an appetiser or with rice.
  6. 6. Note: If you are serving rasam as an appetiser, add extra water (about 1-1 1/2 cups) with required seasonings (in step 5).