main course

Carrot Rasam

There are vegetables and vegetables that scare me simply because I do not know how to cook them. Or to be more precise cook a dish which most of the family would like. Carrots kind of head the list. I do things like carrot palya, carrot halwa, carrot cake, carrot salad, carrot parata but the vegetable does scare the cook in me. According to my daughter I look like a cook whose souffle has fallen!! When I look at carrots and my younger daughter tells me I look homicidal.

That apart, eventually over the past 30yrs, between salads, I figured carrot soups are a good idea too. And most importantly if the carrot is tired and sad looking  then carrot rasam is a good idea too.

Since Dr.D’s triglycerides have shot up and pulses are out, but he cannot do without his dose of rasam, carrot rasam has been bailing me out often.


1 ½ cups of diced carrots.

½ cup of tomatoes.

3 cups of water.

1 tbsp of coconut scrapings.

1 tbsp. of Jaggery (cane sugar)

Salt to taste.

1 tbsp. of coriander seeds

2 tsps of jeera seeds

½ tsp of pepper powder

½ tsp. of red chilli powder

A pinch each of asafoetida, and turmeric.

For the seasoning 

 2 tsp. oil/ ghee.

1 tsp. of mustard seeds

½ tsp of urad daal

1 red chilli

4-5 curry leaves.


  • Pressure cook the tomatoes and carrots.
  • Blend it to a smooth paste along with coconut scraping.
  • Separately dry roast the coriander seeds, jeera seeds, pepper and chilli powder and asafoetida . And powder this.
  • In a sauce an place 3 cups of water to boil, when the water boils add in salt, jaggery and turmeric.
  • Add in the dry powder and reduce the flame.
  • After minute add in the ground mixture and allow it boil.
  • In a wok heat the oil/ghee, add in the mustard when the mustard beings to spurt add in the urad daal, redchillies and turn off the flame, now add the curry leaves.
  • When the rasam mixture comes to peak boil, pour the seasoning from the wok on to it, and turn the flame off.

This proportion serves six, as a main course rice accompaniment.

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