Carrot Rasam

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 4


1/4 cup toor dhal

2 long carrots

1/4 tsp hing

1 big size tomato, chopped

1 green chili

2 tbsp. thick tamarind juice or to taste

1/2 tsp turmeric powder

Salt to taste

Minced Cilantro as needed

For Grinding:

1 tbsp. cumin seeds

1/2 tsp black pepper

1 tsp Coriander seeds

For Seasoning:

1 tsp ghee or cooking oil

1/2 tsp mustard seeds

Curry leaves as needed

2 red chilies, broken in to pieces or to taste

2 garlic pods


1. Wash, peel the skin of the carrots and cut it in to two halves. Wash toor dhal and pressure cook with sufficient water along with carrots for 3 ~ 4 whistle. keep it aside.

2. In separate bowl, take chopped tomato, turmeric powder, tamarind juice, hing, salt and green chilies.

3. Add 2 cups of water.  Cook and boil it for 10 minutes. Once the pressure drops in pressure cooker,  Open and mash the dhal along with carrots. Before mashing, take one carrot. Chop the cooked carrot and keep it aside.

4. Pour the mashed carrot dhal mixture to tomato mixture. Add more water if needed. Allow the rasam to cook for few minutes. 

5. Grind the grinding ingredients to coarse powder and add it to rasam. Mix and cook it for 2 minutes. Once done, turn off the heat and cover the rasam with lid or plate.

6. In a kadai or skillet, heat oil. Once oil is hot, add mustard seeds, allow it to splutter. Then add curry leaves, red chillies and crushed garlic, cooked carrots. Sauté for few seconds in low heat and pour it to rasam. Serve hot with rice.