Carrot Rasam

Carrot is one of very commonly known root vegetable. Carrots can be eaten in variety of ways. Its texture is Crisp when eating raw and fresh. It is also chopped and cooked or stir fried or steamed.  It is one of  the main ingredient in making  any  broth. They are also chopped and added in soups, stews and salads. In India we grate the fresh carrots and make  a very popular sweet dish called Gajar-ka-halwa. Or add lentils and make dal of it, or add to cooked rice along with spices and make spicy carrot rice. The list goes on as there are n number of recipes which can be made with carrots.

You might have already understood that today dish is with carrots. Yes, am here with a delicious Carrot Rasam. Got this recipe from a very close and dear friend of mine. She makes amazing rasam with  Carrots. This Rasam is good  to go with hot and steamed rice or you can just have it as a soup, which  ever you  prefer.  You can also cook 1/2 cup toor dal, mash it and add to this rasam. This  recipe goes  to week 2 day 1 of BM 113  under the theme " Pick One Ingredient and do 3".

Check out my other carrot recipes link below.

Carrot Rice
Carrot ladoo
Carrot Halwa
Carrot Payasam
Carrot Milkshake
Carrot Pachadi / Chutney

Ingredients:

Carrots 2 large
Ripe tomato 1 medium
Tamarind pulp 1 spoon
Salt to taste
Haldi / turmeric 1/2 spoon
Chili powder 1/2 spoon ( optional)
Pepper powder 1 spoon
Rasam powder 1 spoon
Coriander leaves  / cilantro  chopped 3 spoons

For Tempering / Seasoning:

Oil 3 spoons
Curry leaves 4
Red chili 1
Udad dal 1/2 spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/2 spoon
Crushed garlic 2

Preparation:

In a presser cooker wash and add tomatoes, peeled carrots and 2 cups water.
Let it cook for 2 whistles.
Once the cooker cools down remove the lid and mash the cooked tomatoes and carrots. 
The consistency should be on the thinner side so add some more water if you think the consistency is thick.
Mix well and add salt, chili powder and haldi.
Also add chopped coriander leaves and bring it to boil.
Mean while in a separate small pan  heat oil and add all the ingredients under tempering.
Fry for about 40 to 60 seconds and remove from heat.
Once the rasam is boiled add the tempering  and give it a stir.
Hot rasam is ready to serve with steamed rice.

Check to see what my fellow bloggers are cooking for Blogging Marathon 113.