Carrot Rasam

Carrot Rasam /home/radhika/Downloads/IMG_6170.JPG

Very healthy, appetizing and tasty carrot rasam is prepared by carrot pulp and lemon juice. Cumin powder, pepper powder and coriander powder are added for additional flavor and taste. It goes well with steamed rice or can be served as a soup or shorba.

Preparation time: 10 minutes Cooking time: 20 minutes Serves: 4 to 5 servings

Ingredients: Carrot: 2 to 3 medium sized Cumin seeds: 1 tablespoon Coriander seeds: 1 tablespoon Pepper: ½ tablespoon Garlic: 3 to 4 cloves crushed Oil: 1 tablespoon Mustard seeds,cumin seeds: 1 teaspoon for tempering Onion: 1 medium sized finely chopped Green chillies: 1 to 2 finely chopped(according to taste) Curry leaves: few leaves Salt: 1 teaspoon Turmeric powder: a pinch Coriander leaves: few leaves finely chopped Juice of ½ lemon

Procedure: Peel and cut carrot into pieces. Add 1 cup of water and carrot and pressure cook for 10 minutes till carrot pieces are cooked. Switch off the flame and wait for 5 minutes before opening the lid. Prepare puree of carrots and keep aside. In the meantime grind cumin seeds, coriander seeds and pepper to a fine powder and keep aside. This is our instant rasam powder for this recipe. Heat 1 tablespoon of oil in a pan and add mustard and cumin seeds. Allow mustard to splutter. Add crushed garlic and curry leaves and fry for a minute till nice aroma comes. Add finely chopped onion and green chillies and fry till onions become golden brown. Add 1 tablespoon of prepared instant rasam powder and fry for a minute. Add carrot pulp and 1 cup of water and bring to a boil. Add 1 teaspoon of salt a pinch of turmeric powder and finely chopped coriander leaves and cook for 3 to 4 minutes on a slow flame. Switch off the flame. Add lemon juice and mix. Transfer to a serving bowl. Serve tasty Carrot Rasam along with steamed rice or serve as a soup.

Note: 1 or 2 pureed tomatoes also can be added along with carrot pulp to prepare rasam. Similarly beetroot rasam can also be prepared. No need to add turmeric for preparing beetroot rasam.

bon appetit