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Carrot Rasam Recipe

Carrot Rasam is a popular Indian Soups-Stews
Author :
 
On :
Thursday, 20 July, 2017
Category :
Vegetarian Recipe
Course :
Soups-Stews Recipe
Cuisine :
Indian Recipe
Technique :
Pressure-Cook Recipe
Difficulty :
Easy
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 2 - Carrots
  • 1 - Tomato
  • 1 - Onion
  • 1/2 cup - Toor Dal
  • 1/4 tsp - pepper
  • 1/4 tsp - Jeera
  • 1/4 tsp - Coriander seeds
  • 3 - dry Red Chillies
  • 1/2 tsp - Sugar
  • 1 tsp - Tamarind pulp (or to taste)
  • A few Curry leaves
  • 2 Cloves - Garlic (minced)
  • a pinch of Asafoetida
  • Lime juice (optional) - to taste
  • Coriander leaves for garnishing
  • salt to taste
  • How to Make Carrot Rasam:

    1. Pressure-cook all the ingredients, except curry leaf, garlic, asafetida and lime juice, together in water. Turn off the heat after 4 whistles.
    2. Grind the mixture in a blender, adding salt and 3/4 cup of water.
    3. Heat oil in a vessel. Season with curry leaf, garlic and asafoetida. To this add the blended rasam and put to heat for 5 minutes (do not boil).
    4. Add lime juice if needed. Garnish with coriander leaves. Serve with rice.




     

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