Saaru or rasams are simple and light especially after making a heavy meal for festivals like Ugadi. I am a big fan different kinds of saaru and one such easy one is carrot saaru. It will be great to incorporate vegetables into saaru, they give a distinct taste. Carrots are very versatile and they really blend in well in this carrot saaru a slightly carrot’y taste, a little sweetness and also has the healing properties of saaru.
Piping hot carrot saaru mixed with hot steamed rice and there’s nothing like it. Very comforting and soothing, makes you feel refreshed and satisfied after a heavy meal. I have added some additional spices like jeera and black pepper along with saarina pudi/rasam powder. These spices take the taste and goodness of carrot saaru to the next level.
Try more carrot recipes from FOI, carrot paratha, carrot payasa, carrot halwa, carrot akki roti. Also try more saaru/rasam recipes like menasina saaru (pepper rasam). More comfort recipes from FOI. I had also made carrot saasme (raitha) with this saaru which I will post soon. Another combination veg recipe, beetroot huLi + beetroot saasme.
- 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
Add more rasam powder if you want more heat and aroma
Boil well for an aromatic and well seasoned saaru
Carrot Saaru Stepwise:
Slice 2 medium carrots, boil till soft and keep aside
Blend to a paste/puree after it cools
Lightly roast 1/2 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
