Rasam is a comforting food in South India. Even a grand feast will not get completed without rasam. There are many types of rasam we can make and I attempted making this rasam after tasting this, in one of the restaurant here in Frisco, Tx. It tasted delicious with aromatic sweet smell of carrot. I guessed the ingredients and tried at home. To my surprise, it was more tasty and smell great with freshly ground spices. Try this and I am sure you will love it. Stay tune for another rasam recipe starts with letter "E".
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4
Ingredients:
¼ cup toor dhal
2 long carrots
¼ tsp hing
1 big size tomato, chopped
1 green chili
2 tbsp. thick tamarind juice or to taste
½ tsp turmeric powder
Salt to taste
Minced Cilantro as needed
For Grinding:
1 tbsp. cumin seeds
½ tsp black pepper
1 tsp Coriander seeds
For Seasoning:
1 tsp ghee or cooking oil
½ tsp mustard seeds
Curry leaves as needed
2 red chilies, broken in to pieces or to taste
2 garlic pods
Method:
1. Wash, peel the skin of the carrots and cut it in to two halves. Wash toor dhal and pressure cook with sufficient water along with carrots for 3 ~ 4 whistle. keep it aside.
2. In separate bowl, take chopped tomato, turmeric powder, tamarind juice, hing, salt and green chilies.
3. Add 2 cups of water. Cook and boil it for 10 minutes. Once the pressure drops in pressure cooker, Open and mash the dhal along with carrots. Before mashing, take one carrot. Chop the cooked carrot and keep it aside.
4. Pour the mashed carrot dhal mixture to tomato mixture. Add more water if needed. Allow the rasam to cook for few minutes.
5. Grind the grinding ingredients to coarse powder and add it to rasam. Mix and cook it for 2 minutes. Once done, turn off the heat and cover the rasam with lid or plate.
6. In a kadai or skillet, heat oil. Once oil is hot, add mustard seeds, allow it to splutter. Then add curry leaves, red chilies and crushed garlic, cooked carrots. Sauté for few seconds in low heat and pour it to rasam. Serve hot with rice.
Carrot RasamPreparation time: 10 minutesCooking time: 30 minutesServes: 4Ingredients:¼ cup toor dhal2 long carrots¼ tsp hing1 big size tomato, chopped1 green chili2 tbsp. thick tamarind juice or to taste½ tsp turmeric powderSalt to tasteMinced Cilantro as neededFor Grinding:1 tbsp. cumin seeds½ tsp black pepper1 tsp Coriander seedsFor Seasoning:1 tsp ghee or cooking oil½ tsp mustard seedsCurry leaves as needed2 red chilies, broken in to pieces or to taste2 garlic podsMethod:1. Wash, peel the skin of the carrots and cut it in to two halves. Wash toor dhal and pressure cook with sufficient water along with carrots for 3 ~ 4 whistle. keep it aside.2. In separate bowl, take chopped tomato, turmeric powder, tamarind juice, hing, salt and green chilies.3. Add 2 cups of water. Cook and boil it for 10 minutes. Once the pressure drops in pressure cooker, Open and mash the dhal along with carrots. Before mashing, take one carrot. Chop the cooked carrot and keep it aside.4. Pour the mashed carrot dhal mixture to tomato mixture. Add more water if needed. Allow the rasam to cook for few minutes.5. Grind the grinding ingredients to coarse powder and add it to rasam. Mix and cook it for 2 minutes. Once done, turn off the heat and cover the rasam with lid or plate.6. In a kadai or skillet, heat oil. Once oil is hot, add mustard seeds, allow it to splutter. Then add curry leaves, red chilies and crushed garlic, cooked carrots. Sauté for few seconds in low heat and pour it to rasam. Serve hot with rice.www.sarasyummyrecipes.com
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Never tasted carrot rasam! Sounds really interesting and good change from the regular routine.
I have tried a few Rasam recipes, but never tried carrot. This is such an interesting one!!
That's a good twist to the regular rasam..good one..
A super comforting rasam to finish our lunch happily, love the addition of carrots here.
Carrot in rasam very interesting and comfort food...
Very innovative and unique rasam.
What an innovative and interesting rasam!!Good one yaar..
I was trying south indian recipes these days so I am bookmarking it
wow ! never tasted this.. bookmarked !
I love rasam and it is such a comforting food. However, never made it with carrot. Yummy
Yummy rasam, Saras. I usually grind the cooked carrot and use it as a base.
homemade is always best - I am sure yours surpassed the restaurant version no doubt
Rasam is such a comfort food,I often make vegetable rasam at home.
very innovative rasam...
Rasam is south indian recipe which is my favorite and at the same time healthy too. would love to see more like this. keep the blogs like this coming oftenly.
Rasam is south indian recipe which is my favorite and at the same time healthy too. would love to see more like this. keep the blogs like this coming oftenly.