Carrot Rasam for Rice

Indian Carrot Soup for Rice

Carrot rasam ( Indian carrot soup) is a South Indian recipe made from tamarind and carrot with mild masala which is eaten with rice. It’s a great tasting dish that will help you to digest the rest of your meal.

Servings: Severs 2–3

Ingredients:

2 carrots, roughly chopped

1 cup water

1/4 cup coconut, grated

1/4 cup tamarind juice

2 tbsp jaggery powder

1/4 turmeric powder

2 tbsp rasam powder

Salt to taste

For tempering:

1 tbsp coconut oil

1/4 tsp mustard seeds

2 dry red chilies

A pinch asafoetida

Few curry leaves

For garnishing:

Coriander leaves, finely chopped

Method:

1. In a saucepan, add water and chopped carrots. Cook the carrots until soft. Then set aside. Reserve the boiled water.
2. Grind cooked carrots into smooth paste along with fresh coconut and little water.
3. In a saucepan, add tamarind juice, jaggery powder, turmeric powder and salt. Boil it for a minute in a medium flame.
4. Add carrot- coconut paste and reserved water. Mix well and boil it for another 2–3 mins. (Add little more water if needed)
5. Add rasam powder. Mix and cook for 5 mins in a low flame. Then, turn off the flame.
6. In a small frying pan, add coconut oil, mustard seeds, dry red chilies, asafoetida and curry leaves. Let it splutter. Pour this over the rasam.
7. Hot Carrot Rasam is ready to taste.
8. Garnish with coriander leaves and serve hot with steamed rice.
9. Enjoy!!!

Note:

• You can add a tsp of red chili powder for more spices.
• The consistency of the carrot rasam should be little thicker than the other Indian rasam.