Carrot Rasam Recipe

By | Published , Last Updated on | Carrot, Rasam | No Comment

chopped carrots

Toor Dal – 1 cup
Carrot – 1, small
Rasam Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Green Chillies – 3
Ginger – 1/4 inch piece, peeled
Cumin Seeds – 2 tsp
Peppercorns – 1 tsp
Coriander Leaves – few
Juice of 2 Lemons
Salt as per taste
Mustard Seeds – 1/4 tsp
Asafoetida Powder – 1/4 tsp
Ghee – 1 tsp
Oil – 2 tsp

1. Boil the dal with turmeric powder and keep aside.
2. Boil the carrot and grind to a paste.
3. Grind the green chillies, ginger, cumin seeds, peppercorns and coriander leaves together.
4. Heat 1 tsp oil in a pan.
5. Add the green chilli-ginger powder and stir-fry for 45 seconds.
6. Add the dal (with the water), carrot paste, rasam powder and salt.
7. Mix well and simmer over medium flame.
8. Heat 1 tsp oil in a frying pan.
9. Fry the mustard seeds, asafoetida powder and add to the rasam.
10. Remove from flame.
11. Add lemon juice and mix well.
12. Serve hot.

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