Carrot Rasam

This is a scrumptious alternative to the regular rasam recipe. Super healthy carrots form the basis to this offbeat rasam and this would be a wonderful surprise to your guests.
Serve this with hot rice or drink it as a soup.



For 6 - 8 servings:
About 1 cup peeled and cubed carrots (4 small sized carrots or 2 big sized ones)
Rasam powder (home made / store bought) - 3 tsp*
A small lime sized tamarind ball
Salt to taste
1 tsp jaggery powder / sugar (very optional)
For tadka: 2 tsp ghee / oil, 1 tsp cumin seeds, 1 tsp mustard seeds, few pinches of asafoetida powder, few curry leaves, 1 slit green chili, 1/8 tsp turmeric powder
Minced cilantro

* In the absence of rasam powder, add 2 more green chilies and add pepper powder as needed.

How to do it:
1. Soak tamarind in 1/4 cup of water for about 30 minutes or nuke it in MW for 3 minutes. Squeeze the tamarind puree.
2. Cook carrot cubes in about a cup of water for 6- 8 minutes in the microwave or stovetop.
3. Grind the carrots along with water into a fine puree.
4. Heat oil in a kadai or a saucepan. Add mustard and cumin seeds. When they start to sizzle, add the other tadka ingredients and saute for about 30 seconds.
5. Then add the carrot puree, about 3 cups of water, tamarind juice, rasam powder, salt and jaggery if using. Taste and adjust the seasonings if any needed. Add cilantro and bring the whole mixture to a boil. Turn off the stove.

This goes to Siri's Healing Foods event; guest hosted by me this month, with the theme Carrots.

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