CARROT RASAM
Ingredients:
Carrot -2nos
Coconut - 3 tbsp
Tamarind paste- 1 tbsp
Jaggery to taste
For Masala
Jeera - 1/4 tbsp
Coriander seeds - 1/2 tbsp
Red chillies (Guntur /Bedagi)– 2-4
Asafoetida – pinch
Fenugreek seeds - Less than 1/4 tsp
1. Cook the carrots until they are soft and allow it to cool.
2. Add 1 tbsp of oil and fry the dried red chillies, jeera, coriander seeds and fenugreek seeds for a couple of minutes.(masala)
3. Grind the carrots, masala mixture and the coconut into a fine paste.
4. Add 4 cups of water, tamarind paste , jaggery and salt to the above mixture and allow it to boil.
5. Season it with mustard seeds, curry leaves and red chillies.
Serve with rice or ragi mounds.
