26 September, 2016
Carrot lentil thin soup| Carrot saaru/rasam
How do we make carrot saaru/rasam ? This can be prepared easily by putting together easily available ingredients in the Kitchen.
This is served with rice or else can be served also as soup. This tastes good when made little more spicy. Here is my method of preparing it.
Ingredients :
- Cooked Toor dal – 1/2 cup
- Carrot – 2 big
- Tomato – 1 big
- Saaru/Rasam powder – 1 tsp or according to spice level
- Turmeric Powder – 1/4 tsp
- Tamarind juice (thick) – 1/2 tbsp
- Grated fresh coconut – 2 to 3 tbsp
- Salt to taste
For Tempering :
- Ghee – 1/2 tbsp
- Mustard seeds – 1/4 tsp
- Green chilli – 2 slit or 1/2 tsp (optional)
- Curry leaves – few
- Coriander leaves – 1 tbsp
- Grated Carrot – 4 tbsp
- Hing – 1/8 tsp
For Saaru/Rasam Powder :
- Coriander seeds – 1&1/2 tbsp
- Cumin seeds – 1 tsp
- Fenugreek seeds – 1/4 tsp ( I use 1/2 tsp )
- Black Pepper Corns – 1/4 tsp
- Whole Red chilli – 4 nos., ( spicy chilli )
- Curry leaves – 1 stick
PROCEDURE :
- Prepare saaru/rasam powder using all the ingredients mentioned under the heading ‘For saaru/rasam Powder’, Just dry roast and powder it & keep it aside
- Chop & Blanch carrot & make a smooth paste
- Puree the Tomato
- Take little water in a container and bring it to boil, add carrot paste, cooked & mashed toor dal & tomato puree and let it boil
- Now add Salt, turmeric powder, saaru/rasam powder, tamarind juice & grated fresh coconut
- Let it boil well and remove from the fire
- For tempering, Heat ghee add mustard seeds, green chilli (if using), curry leaves, coriander leaves, grated carrot, saute for a while also add hing and pour it over saaru/rasam
- Serve hot
