The Homemade cooking

Hello, here with a new type of rasam.

Probably you should have noticed it else where online. But, I haven’t checked anything yet 😄 so I have done my own version.

Basically it’s Indian soup for others who are not aware of the term “rasam”.

Making carrot as a part of an ingredient in this helps me to dump this inside my kids.

Methods can differ which I will let you know on the note column.

Now I will get into the version I have made today.

CARROT & TOMATO RASAM:

Ingredients:

Carrot- 1/2 big

Tomato- 1 nos

Tamarind paste -1 tablespoon

Turmeric -1/2 teaspoon

Salt – as needed

Asafetida – 3/4 teaspoon

Curry leaves – an arch

For tempering:

Ghee-1 tablespoon

Mustard-3/4 teaspoon

Cumin – 3/4 teaspoon

To grind:

Thuvar dal -1 tablespoon

Red chilies – 2 nos

Pepper corns-1 teaspoon

Sukku (dry ginger) – 1/4 piece

Cumin – 1 teaspoon

METHODOLOGY:

1. Boil carrot and tomato and purée it into a paste. Add tamarind paste and 3/4 cup of water and keep it on flame.

2. Add salt, turmeric and asafetida powder on it and let it boil for 3 mins.

3. Add the spiced grounded powder and allow it to boil by adding 1/2 more cup of water for 5 mins.

4. Add some more and add curry leaves and once you see the froth remove from flame.

5. Temper mustard and cumins in ghee and add it to the Rasam.

Note:

1. You can grate or dice carrot and boil them in rasam with usual method.

2. Instead of the grinding ingredients I have mentioned you can also add dal and rasam powder like usual dal rasam, or can also sauté ingredients used for Mysore rasam.

3. I did not have coriander leaves left so dint add it to the Rasam. You can add it.

4. Instead of pureeing it in blender you can mash the boiled tomato and carrot with a masher and add.