Carrot Rasam

23 Dec

Carrot Rasam


Carrots 2 medium
Toor Dal 1/2 cup
Green Chile 1
Tamarind 1/2 inch sized ball
Turmeric Powder a pinch
Salt to taste


Urad Dal 1 tsp
Cumin Seeds 1 tsp
Mustard Seeds 1 tsp
Broken Red Chiles 4
Curry Leaves 8
Asafoetida a pinch
Oil 1 tsp

Method of preparation:

Wash, remove ends, peel and roughly chop carrots.
Cook carrots in half a cup of water until soft.
Mash carrots into rough paste using a blender.
Cook toor dal in 3 cups of water until mushy.
Alternatively, pressure cook toor dal and chopped carrots with few cups of water for 3 whistles.
Remove stem, wash and slit the green chile.

Heat oil in a sauce pot, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chile, tamarind, cooked toor dal, mashed carrots, three cups of water, turmeric powder and salt.
Boil covered the whole mixture on low flame for 5 – 10 minutes and remove from heat.
Serve hot with steamed rice and dollop of ghee.

Notes: Add a clove, a tbsp of coriander powder and a tsp of red chile powder to the carrot rasam and boil for few more minutes if you wish.

6 Responses to “Carrot Rasam”

  1. Mythreyee December 23, 2008 at 1:58 pm #

    Amazing new recipe. Should definitely try this one. Thank you for presenting carrots in a totally different way.

  2. neelu December 24, 2008 at 10:39 pm #

    exellent fabouls fantastjc super duper recipe

  3. rafat bari March 21, 2009 at 2:06 am #


  4. Eeswary April 20, 2009 at 9:47 pm #

    something new…

  5. Roopa Murthy January 4, 2010 at 12:20 am #

    Heyyy This is really Easy and New recipe to prepare .. i tried it out…It was super…

  6. suba karthik February 8, 2011 at 4:39 am #

    lovely i will try this sure this,

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