Carrot Saaru | Carrot Rasam | Rasam Recipes
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 3-4 people
- 2 medium sized or 1 Cup sliced carrots
- ½ Tsp jeera
- 10-12 black pepper
- ½ Cup cooked toor dal
- ½ Tsp rasam powder
- Salt to taste
- ½ Tsp turmeric
- ½ Tbsp jaggery
- 1 Tsp tamarind paste or 2 Tbsp tamarind pulp
- ½ Tbsp ghee
- 1 Tsp saasuve/mustard
- A pinch of ingu/hing/asafoetida
- Few curry leaves/karibevu
- 1 broken red chilli
- Slice 2 medium carrots, boil till soft and keep aside
- Blend to a paste/puree after it cools
- Lightly roast ½ Tsp jeera, 10-12 black pepper
- Pound to a powder in mortar-pestle
- Boil and mash dal, keep aside
- Add pureed carrot, roasted jeera-pepper powder to mashed dal
- Add salt, rasam powder, turmeric, jaggery and tamarind
- Pour little water to adjust consistency
- Bring to a boil
- Make vaggarne with ghee, mustard, hing, curry leaves and broken red chilli
- Pour over saaru and garnish with coriander
- Serve hot with steamed rice
You can skip adding jaggery if you want as carrots have sweetness
Add more rasam powder if you want more heat and aroma
Boil well for an aromatic and well seasoned saaru
Recipe by Food Of Interest at https://foodofinterest.com/carrot-saaru/
3.5.3226