Carrot Rasam

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Soups-Stews Recipes. You may also want to try Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba, Aatu Kal Paya

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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

  • Pressure-cook all the ingredients, except curry leaf, garlic, asafetida and lime juice, together in water. Turn off the heat after 4 whistles.
  • Grind the mixture in a blender, adding salt and 3/4 cup of water.
  • 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).
  • Add lime juice if needed. Garnish with coriander leaves. Serve with rice.

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