Carrot Rasam
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Prep Time 20 minutes
Ingredients
  • Carrots chopped 2 medium
  • Tomatoes chopped 4 medium
  • Garlic Cloves 4
  • Split Pigeon Peas (Toovar Dal) 1 Tbsp
  • Black Peppercorns 3 - 4
  • Lemon Sized Tamarind Ball 1 Small
  • 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 tbsp
Prep Time 20 minutes
Ingredients
  • Carrots chopped 2 medium
  • Tomatoes chopped 4 medium
  • Garlic Cloves 4
  • Split Pigeon Peas (Toovar Dal) 1 Tbsp
  • Black Peppercorns 3 - 4
  • Lemon Sized Tamarind Ball 1 Small
  • 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 tbsp
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Rating: 0
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Instructions
  1. Rasam Powder can be substituted with Sambhar Powder.
Recipe Notes
  1. Pressure cook carrots, tomatoes, garlic, toovar dal and black peppercorns till vegetables are soft.
  2. Cool and grind into a smooth paste.
  3. Soak Tamarind in a little warm water and extract the juice.
  4. Take the ground paste in a deep non-stick pan.
  5. Add the Tamarind juice and one and a half cups of water.
  6. Mix well and boil it for 5 minutes.
  7. Add 1 teaspoon oil, asafoetida, turmeric powder, curry leaves, salt, sugar and rasam powder.
  8. Stir to mix and cook for another 5 minutes.
  9. Remove from heat and cover with a lid. Heat the remaining oil and add mustard seeds.
  10. When the seeds splutter, add methi dana and red chillies and pour this over the rasam.