May 14, 2009

Carrot rasam/Soup

  • Tur Dhal - 1/4 cup
  • Carrot - 1
  • Tomato - 1
  • peppercorns - 1/4 tsp
  • Cumin seeds - 1/2 tsp
  • Turmeric pdr - 1/4 tsp
  • Hing - a pinch
  • Curry leaves (for grinding) - 1 or 2
  • Tamarind paste (opt) - as req
  • Ghee or oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • salt - as req
  • Coriander pdr - 1 tsp
  • Coriander leaves for garnish - as req

Pressure cook Tur Dhal + Carrot + Tomato + lil water for 2 whistles. Once the pressure leaves, open the cooker and cool it. To this add peppercorns, cumin seeds, turmeric pdr, hing, a couple of curry leaves and grind it. Keep this ground paste aside.

In a pan, add some ghee or oil. To the heated oil, add mustard seeds. After the mustard seeds splutter add curry leaves, the ground paste, salt, water, a tsp of coriander pdr. You can also use some tamarind paste now (opt). Once the rasam comes to a boil, garnish with some coriander leaves and then switch off the flame.

This carrot recipe goes to Sanghi's FIL- Carrot Event,


  1. Wow good idea, nice to have added carrots in rasam!!! looks very appetizing!!!

  2. Carrot rasam looks amazing and new to me!

  3. Mmm carrot rasam, very different.. Do send this to my FIL-Carrot event.. Link back to the event and mail me da..!:)

  4. Two in one..You can have it as rasam as well as soup..Looking great.

  5. Thanks to all for ur support...

  6. hi kavi, first time here..naanum evalavo rasam kelvi patiruken, but carrot rasam romba romba pudhusu..will try and see:) u have a yummy visit mine at ur free time..


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