Sunday, 28 February 2016

Carrot Rasam


  • *Rasam powder - 2 tsp
  • Carrot - 3 (finely chopped)
  • Red tomato -  (chopped)
  • Garlic - 2 flakes (chopped)
  • Salt - as required
  • Turmeric - 1/2 tsp
  • Sugar - 1/4 tsp
  • Tuvar dal - 1/4 cup (boiled & mashed)
  • Curry leaves - little
  • Asafoetida - 1/4 tsp
  • Tamarind paste - 1/2 tsp

For seasoning:

  • Cumin seeds - 1/2 tsp
  • Mustard seeds - 1 tsp
  • Sesame oil - 1 tsp


Grind carrot & tomato in a mixer, make a pulp of it & keep aside. Then take one deep bottom vessel, add the sesame oil. When it becomes hot, add the mustard seeds & cumin seeds one by one. When it pops, add the chopped garlic. When the garlic changes into brown color, add the tamarind paste along with required water. Add salt, turmeric, sugar & mix well. Allow to boil till the raw smell goes. Then add the carrot pulp along with dal water. Mix well & add the rasam powder to that. Add required water, mix asafoetida to that. When it starts boiling, remove from the gas & garnish with little coriander leaves. Serve with steamed rice or you can have it like a soup also.

Rasam powder:

To make rasam powder, 1 cup methi seeds, 2 cups back pepper, 3 cups cumin seeds. Dry roast each ingredients separately & grind in a mixer together,& form a smooth powder. Store it in an air-tight container.

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