Carrot rasam

Ingredients:

• Carrots 2 medium
• Toor Dal 1/2 cup
• Green Chilli 1
• Tamarind 1/2 inch sized ball
• coriander powder 1.1/2 tsp
• rasam powder 1 tsp
• Turmeric Powder a pinch
• Salt to taste

 Temporing : 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

 

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 temporing ingredients in order.

When mustard seeds start spluttering, add green chile, tamarind, cooked toor dal, mashed carrots, three cups of water, turmeric powder,coriander powder,rasam powder to it and  add salt.

Boil  it covered the whole mixture on low flame for 5 – 10 minutes and remove from heat.

Serve hot with steamed rice and dollop of ghee.