Carrot rasam

 I saw this carrot rasam made by chef bhatt in a cookery. I made a small change in the recipe to suit my taste and tried it. It was so awesome🤗🤗.. From then on I started making this often.

Serves -3

Ingredients:

•  Carrot -1 large
• Tomato -2 medium size
• Tamarind - marble size.
• Rasam powder -1 tsp
• Turmeric powder-1/8 tsp
• Cooked toor dhal - 3 tbsp
• Coriander leaves - 2 tbsp 
• Salt - To taste 

To temper :

• Sesame oil -3tsp
• Garlic -7 to 10 pcs
• Curry leaves - A spring
• Cumin -1 tsp
• Mustard seeds -1/4 tsp
• Asafoetida - A pinch 

Method:

• Grind carrot and tomato in mixie and strain it. ( approximately 2 cups of puree) 
• In a pan temper with items mentioned under 'to temper'.
• Fry till garlic turns golden brown.Then add strained carrot tomato puree.
• Add Tamarind extract, salt, Turmeric powder.
• When it boils add pressure cooked toor dhal and water as required.
• Finally add rasam powder and coriander leaves.
• Serve with rice.

Notes:

•  Sesame oil and garlic are very important so don't skip them.
• Refer my rasam powder post for rasam powder.
• The actual recipe recommends rasam powder made using Cumin- 3 tsp, black pepper -2 tsp and Fenugreek-1 tsp( all roasted with 2 tsp of oil and powdered). 
• I dint prefer this powder. So I used my usual rasam powder. You can also use your own rasam powder. Taste varies accordingly.