Carrot Rasam

- Submitted by Dahlia

(Indian Carrot Soup)

Carrot Rasam (Indian Carrot Soup) is a south Indian curry with soup consistency made from tamarind and carrot with mild masalas. Carrot rasam is usually had with rice in south India. It can also consume as soup.

Carrot Rasam

Ingredients

• Carrot - 1 big/ 2 small
• Tomato - 1 (finely chopped or crushed)
• Garlic - 3-4 cloves
• Lemon Juice/Tamarind juice - 3 tbsp
• Rasam Powder - 1 tbsp
• Pepper Powder - as needed
• Turmeric powder - 1/4 tsp 
• Water - 3 cups 
• Salt - to taste 
• Oil - 2 tbsp
• Dry red chilly - 1 
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Curry leaves - 7 leaves 
• Asafoetida powder - 1/2 tsp 
• Coriander leaves (cilantro) – handful (chopped)

Method

1. Cook the carrot with a little water in a microwave for 5 minutes till it is soft.

   

2. Soak the tamarind in warm water for 5 minutes to get tamarind juice.
3. Heat little oil in a pan, splutter the mustard seeds, cumin seeds, curry leaves and dry red chillies.

   

4. Add the crushed garlic and tomatoes. Let the tomatoes cook for a while, until they become soft and juicy.

   

5. Puree the cooked carrot and add it to the above mixture.

   

6. Next, add the lemon juice/ tamarind juice, rasam powder, pepper powder, turmeric powder, asafoetida, salt, cilantro and water.

   

7. Let it simmer for another 10- 15 minutes. It should not boil.

   

8. Garnish with some fresh chopped cilantro. Serve with rice or have it as such as a simple carrot soup.

   

Variations

• Similarly, you could also make beetroot rasam and pineapple rasam.

NOTE: See generic rasam recipe here.

More Carrot Recipes

Carrot Curry	Carrot Pickle	Carrot Poriyal	Carrot Chutney
See more...

Comment by Namagiri Sridhar
Oh Thx. Didn't know how to cook rasam before. Is it the case for any rasam, that once it comes to a slight boil, can I reduce the flame and simmer it for 10 -15 mins? Sorry if this is a stupid question - Should we cook the rasam open or closed with a lid or it doesn't matter?
 
Reply :-
Yes. It is the same for all the rasam. We usually cook the rasam with open lid and close with a lid as soon as the rasam is done. This way the nice aroma is sealed in.

Comment by Namagiri Sridhar
I tried this yesterday. I liked it. I didn't taste the carrot flavor distinctly. Should I add more carrot puree next time? And Shouldn't we boil at all or did you mean bring to a boil and simmer for 10-15 mins or bring to a slight boil and simmer for 10-15 mins?

Guys you rock. With instant replies, I am very glad I found your website. I am going to try all veg dishes here.
 
Reply :-
Hi Namagiri, You can add more carrot next time. It all depends on your choice. Traditionally rasam is not boiled. When you start noticing the rasam foaming (an indication that it is about to boil), reduce the flame and let it simmer. Some people who are in a hurry just switch off the rasam when it starts to boil. The main point is if you let the rasam boil for long, it will loose its flavour and taste.
Do try many more recipes and give your comments.