Recipe card for Carrot Rasam:

Preparation Time : 10 mins 

Cooking Time: 20 mins - 25 mins

Serves: 3-4 people

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Ingredients:

• 1 medium carrot chopped

• 1 small tomato chopped

• 1 small onion chopped 

• 4-5 garlic 

• 1 tsp cumin

• 4 red chilly

• 3 green chilly

• 2 tbsp fresh coconut

• 2 inch tamarind

• haldi/turmeric

• 8-10 curry leaves

• chopped coriander

• 2 glass water

• 1 tbsp oil

• salt  

 For tadka:​ ​

• 1/2 mustard 

• 1/2 cumin

• 2 red chilly

• 5-10 curry leaves

•  1 pinch hing

• 1 tsp ghee

Instruction:

1. Take a cooker pan and heat the oil.

2. Add mustard and cumin seeds and let it splutter.

3. Add green chilly, garlic, curry leaves, red chilly and saute for a minute.

4. Add carrot, tomato, onions and fresh coconut , saute for 2 mins.

5. Now add tamarind, turmeric, salt, 2 glasses of water and stir well.

6. Close the lid and cook for 2 whistles. 

7. Prepare tadka: heat some ghee, splutter mustard and cumin seeds, red chilly, curry leaves, hing and saute for few seconds.

8. Let it cool down, strain the water and keep it aside. 

9. Transfer the cooked vegetables to a mixing jar and grind it to a  fine paste. 

10. Transfer the paste to a vessel and add the strained water, mix well.

11. Boil for 2 mins making sure all flavors are absorbed well.

12. Finally add some coriander and the tadka , give a nice stir.

13. Enjoy carrot rasam with steamed rice and ghee.