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.