Carrot Rasam

IMAGERY:

INGREDIENTS:

For Rasam Powder:
Fenugreek                -       1/2 tsp
Black Pepper           -       1 tsp
Cumin seeds            -       1 1/2 tsp

Other Ingredients:
Carrot                       -      1 or 2 Big ones
Tomato                     -      1/2 for purie
Mustard seeds          -       1 tsp
Cumin seeds             -      1/2 tsp
Garlic pods               -     15-20 Nos (if small)
Tamarind water        -      1 cup
Turmeric powder     -       1/2 tsp
Salt                           -      As required
Curry leaves             -      1 arc
Toor dal water          -       1/2 cup
Coriander leaves      -       Few
Asafoetida                -       a pinch

PREPARATION:

• Dry roast fenugreek,black pepper and cumin seeds separately in a pan and grind it into a fine powder. Note that F:BP:C must be in the ratio of 1:2:3

•  Roughly chop the carrot and tomato (1/2 Tomato). Grind it to a fine puree. Filter the puree in a strainer and extract the juice alone.
• Heat oil in a wok and add mustard seeds followed by cumin seeds.

• Saute a little and add garlic pods. Saute it till garlic become golden brown.

• Add tamarind water and add turmeric powder and required salt.Also add a pinch of sugar and allow it ti cook.

• Add carrot purie and allow it to boil for a while. In the mean time add a lavish sprinkle of curry leaves

• Cook toor dal and add water to get the toor dal water extract. Mash it with a laddle and add the toor dal extract to the rasam.

• Now add the rasam powder which we prepared and allow it to boil a little. Once it is done, add a pinch asafoetida. Allow it to boil for a minute and then garnish it with coriander leaves.

Carrot rasam ready :-) Best to have with rice...