Rasam is a one of the common and popular dish of South Indian food. Normally Rasam is prepared with already prepared or store brought Rasam powder. But in my recipe I have used the freshly prepared masala ingredients. For that reason this Rasam preparation is extremely unusual but the taste is super delicious. You can serve this Carrot Rasam with hot rice along with crunchy Papad/Chips. If you’re suffering from flu or cold or having cough then this is the best choice dish and you really have wonderful relief.
Note: You can also prepare this Rasam with Beat root instead of Carrot.
Ingredients:
- 1 big carrot
- 2 cloves of garlic
- ½ tbsp. of thick tamarind paste/freshly squeezed tamarind pulp
- 2 tbsp. Toor dal
- ½ tsp. mustard seeds
- ½ tsp. cumin seeds
- ½ tsp. Pepper corns
- ¼ tsp. Fenugreek seeds
- 1 tsp. Coriander seeds
- 1 -2 dry Red Chilies
- Sal to taste
- ¼ tsp. Turmeric powder
- A small piece of jaggery
Tempering Ingredients:
- 1 tsp. oil
- ½ tsp. Mustard seeds
- Few curry leaves
- Pinch of Hing/ Asafetida
- Few coriander leaves for garnishing.
Preparation:
- Wash and Scrap the carrot skin and dice into small cubes and peel the garlic also.
- Mix Toor dal, mustard seeds, cumin seeds, Black pepper corns, coriander seeds, fenugreek seeds and dry red chilies in a bowl with required amount of water.
- In a pressure cooker put the masala ingredients bowl and diced carrot pieces, garlic separately; cook them up to 4-5 pressures.
- Once the pressure cooker completely cools down then blend the boiled masala ingredients and carrot pieces together.
- Mix this ground mixture with tamarind paste and water in a vessel.
- Now add turmeric powder, jaggery and required amount of salt; keep it for boil for 10 to 15 minutes.
- Then prepare a tempering with oil, mustard seeds curry leaves and Hing; pour it on top of the Rasam; Switch off the heat.
- Garnish with finally chopped coriander leaves.
- Serve this hot & spicy Carrot Rasam with Rice or you could have like a side dish.
