Hey friends! I am sharing another recipe with carrots which is so easy and delicious. This is generally consumed with rice. Rasam is south indian broth, in which a vegetable or vegetable juice is cooked with seasoning, spice mix and water. The main difference is that, this broth is made with one kind of vegetable and is consumed with rice. Rasam is consumed a lot during the cold and flu season because it feels so good and light. Every household has its own kind of spice mix and these are also sold in the indian groceries. I generally use the store bought spice mix and the brand I use is MTR or everest. But for the recipe I am going to share with you feel free to use whatever kind of rasam powder you have.
Here is what we’ll need : ( serves 2 as soup / serves 3-4 as side) :
- Urad dal – 1 tsp
- Split peas / chana dal – 1 tsp
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Asefotida – a pinch
- Turmeric – a pinch
- Dried red chilli – 1
- Curry leaf – 10-15 leaves (optional)
- Carrot juice – 1.5 cups
- Vegetable broth / water – 1.5 cups
- Rasam powder – 1.5 tbsp
- Salt – to taste
- Ghee / oil – 1 tsp
- Cilantro for garnish – 2 stems (optional)
Here is how we’ll make it :
- Place a medium pot on medium heat and put ghee/oil in it.
- Put urad dal and chana dal and let them fry for few seconds.
- Once the color starts changing, reduce the heat to low – medium and add mustard seeds, cumin seeds, turmeric, asefotida, dried red chilli, curry leaves one by one.
- Then add carrot juice, vegetable broth and rasam powder and salt.
- Mix everything well and let is simmer for 10-15 minutes.
- Once done serve with warm rice or by itself.
Eat Healthy! Live happy!
Soumya
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