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.

Ingredients:

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.

Method:

  • 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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