May 14, 2009

Carrot rasam/Soup


Ingredients:
  • 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
Preparation:

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,

6 comments:

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

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  2. Carrot rasam looks amazing and new to me!

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

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

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  5. Thanks to all for ur support...

    ReplyDelete
  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 blog..do visit mine at ur free time..

    ReplyDelete

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