How to make Carrot Rasam

Sanjeev Kapoor

This recipe is contributed by Member Nandini Aparna.

Main Ingredients : Carrots (गाजर), Tomatoes (टमाटर)

Cuisine : Indian

Course : Soups

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Carrot Rasam

Carrot Rasam Recipe Card

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Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!

Prep Time : 16-20 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Carrot Rasam Recipe

  • Carrots chopped 2 medium

  • Tomatoes chopped 4 medium

  • Garlic cloves 4

  • Split pigeon peas (toovar dal) 1 tablespoon

  • Black peppercorns 3-4

  • Lemon sized tamarind ball 1 small

  • Oil 3 teaspoons

  • Asafoetida a pinch

  • Turmeric powder 1/2 teaspoon

  • Curry leaves 5-6

  • Salt to taste

  • Sugar 1/2 teaspoon

  • Rasam powder 3 teaspoons

  • Mustard seeds 1/2 teaspoon

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Dried red chillies broken 2

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Pressure cook carrots, tomatoes, garlic, toovar dal and black peppercorns till vegetables are soft. Cool and grind into a smooth paste.

Step 2

Soak tamarind in a little warm water and extract the juice.

Step 3

Take the ground paste in a deep non-stick pan. Add the tamarind juice and one and a half cups of water. Mix well and boil it for five minutes.

Step 4

Add two teaspoons oil, asafoetida, turmeric powder, curry leaves, salt, sugar, and rasam powder. Stir to mix and cook for another five minutes.

Step 5

Remove from heat and cover with a lid. Heat the remaining oil and add mustard seeds. When the seeds splutter, add methi dana and red chillies and pour this over the rasam.

Step 6

Garnish with coriander leaves and serve hot with steamed rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.