Monday, April 04, 2016

Carrot Rasam / How to make Carrot Rasam

Carrot Rasam


                              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:
1/4 cup toor dhal
2 long carrots
1/4 tsp hing
1 big size tomato, chopped
1 green chili
2 tbsp. thick tamarind juice or to taste
1/2 tsp turmeric powder
Salt to taste
Minced Cilantro as needed

For Grinding:
1 tbsp. cumin seeds
1/2 tsp black pepper
1 tsp Coriander seeds

For Seasoning:
1 tsp ghee or cooking oil
1/2 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 Rasam

Carrot Rasam


Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients:
1/4 cup toor dhal
2 long carrots
1/4 tsp hing
1 big size tomato, chopped
1 green chili
2 tbsp. thick tamarind juice or to taste
1/2 tsp turmeric powder
Salt to taste
Minced Cilantro as needed

For Grinding:
1 tbsp. cumin seeds
1/2 tsp black pepper
1 tsp Coriander seeds

For Seasoning:
1 tsp ghee or cooking oil
1/2 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.

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12 comments:

Sandhya Ramakrishnan said...

Never tasted carrot rasam! Sounds really interesting and good change from the regular routine.

Smruti Shah said...

I have tried a few Rasam recipes, but never tried carrot. This is such an interesting one!!

Srivalli said...

That's a good twist to the regular rasam..good one..

Priya Suresh said...

A super comforting rasam to finish our lunch happily, love the addition of carrots here.

Padma Rekha said...

Carrot in rasam very interesting and comfort food...

Harini-Jaya R said...

Very innovative and unique rasam.

Padmajha PJ said...

What an innovative and interesting rasam!!Good one yaar..

Priya Joshi said...

I was trying south indian recipes these days so I am bookmarking it

Kalyani said...

wow ! never tasted this.. bookmarked !

Usha said...

I love rasam and it is such a comforting food. However, never made it with carrot. Yummy

Suma Gandlur said...

Yummy rasam, Saras. I usually grind the cooked carrot and use it as a base.

Chef Mireille said...

homemade is always best - I am sure yours surpassed the restaurant version no doubt