carrot rasam క్యారెట్ రసం yt short film

Ingredients

• 4 medium Carrots (peeled and cut into small pieces)
• 2 medium Tomatoes (seeds and white pith removed)
• 4 cups Water (divided: 1 cup for pressure cooking, 3 cups for final soup)
• 4 pieces Garlic Cloves (peeled)
• 1/2 teaspoon Black Peppercorns (whole)
• 1/2 teaspoon Cumin Seeds
• 1 teaspoon Coriander Seeds
• 2 pieces Dried Red Chilies (whole, broken)
• 30 grams Tamarind (lemon‑size ball, soaked in 1 cup warm water and pulp extracted)
• 1/4 teaspoon Turmeric Powder
• 1 teaspoon Salt (or to taste)
• 2 tablespoons Fresh Coriander Leaves (finely chopped)
• 1 tablespoon Oil (vegetable or canola oil)
• 1 teaspoon Mustard Seeds
• 1 teaspoon Cumin Seeds (Tempering)
• 1/2 teaspoon Fenugreek Seeds
• 6 pieces Curry Leaves
• a pinch Asafoetida (Hing)

Instructions

1. Prepare Carrots and Tomatoes

   Peel the carrots, cut them into small chunks. Remove the white pith and seeds from the tomatoes, then quarter them.

   Time: PT10M

2. Pressure Cook

   Place the carrot pieces and tomato quarters into the pressure cooker, add 1 cup of water, close the lid and cook on high heat until 1–2 whistles.

   Time: PT15M

   Temperature: high heat

3. Grind Spice Mix

   While the cooker is working, add 4 garlic cloves, 1/2 tsp black peppercorns, 1/2 tsp cumin seeds, 1 tsp coriander seeds, and 2 dried red chilies to a small mixer jar. Pulse until coarsely ground; a fine powder is not needed.

   Time: PT5M

4. Mash Cooked Vegetables

   Release the pressure, open the cooker, and using a masher, crush the softened carrots and tomatoes into a smooth paste.

   Time: PT5M

5. Prepare Tamarind Extract

   Soak the lemon‑size tamarind ball in 1 cup warm water for 5 minutes, then squeeze to extract the pulp and discard the fibers.

   Time: PT5M

6. Combine and Simmer

   Transfer the mashed carrot‑tomato mixture to a saucepan. Add the tamarind extract, remaining 3 cups water, 1/4 tsp turmeric, salt to taste, and the ground spice mix from step 3. Bring to a gentle boil, then simmer for 5–10 minutes, stirring occasionally.

   Time: PT10M

   Temperature: medium heat

7. Prepare Tempering (Tadka)

   In a small pan, heat 1 tbsp oil over medium heat. Add 1 tsp mustard seeds, 1 tsp cumin seeds, 1/2 tsp fenugreek seeds, 2 broken dried red chilies, 6 curry leaves, and a pinch of asafoetida. Fry until the mustard seeds crackle and the spices turn aromatic (about 1–2 minutes).

   Time: PT3M

   Temperature: medium heat

8. Finish the Rasam

   Pour the hot tempering into the simmering soup, stir in the chopped coriander leaves, and let the rasam sit off‑heat for a couple of minutes to meld flavors.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

25 g

Fat

4 g

Fiber

5 g

Ingredient Substitutions

• Instead of Carrots: Sweet potato, butternut squash
• Instead of Tomatoes: tamarind pulp for extra tang, red bell pepper
• Instead of Garlic Cloves: garlic paste (1 tsp)
• Instead of Black Peppercorns: ground black pepper (1/4 tsp)
• Instead of Cumin Seeds: ground cumin (1/4 tsp)
• Instead of Coriander Seeds: ground coriander (1/2 tsp)
• Instead of Dried Red Chilies: crushed red pepper flakes (1/2 tsp)
• Instead of Tamarind: tamarind paste (1 tbsp)
• Instead of Turmeric Powder: fresh turmeric (a pinch)
• Instead of Salt: sea salt, kosher salt
• Instead of Fresh Coriander Leaves: cilantro stems (for flavor)
• Instead of Oil: ghee (1 tbsp), coconut oil (1 tbsp)
• Instead of Mustard Seeds: yellow mustard seeds
• Instead of Cumin Seeds (Tempering): ground cumin (1/2 tsp)
• Instead of Fenugreek Seeds: dry fenugreek leaves (kasuri methi)
• Instead of Curry Leaves: bay leaf (1)
• Instead of Asafoetida (Hing): garlic powder (1/8 tsp)

Equipment Needed

• Pressure Cooker
• Hand Blender or Mixer Jar
• Masher or Potato Masher
• Saucepan
• Knife
• Cutting Board
• Measuring Cups and Spoons
• Ladle
• Small Bowl
• Spatula or Spoon for Tempering

Critical Steps — Do Not Skip

• Cooking carrots and tomatoes until fully softened in the pressure cooker
• Grinding the spice mix only coarsely; over‑grinding makes the rasam gritty
• Tempering must be added hot and poured immediately into the simmering soup

Chef Tips from the Video

• For extra depth, add a small piece of jaggery (about ½ tsp) while simmering.
• Roast the cumin and coriander seeds lightly before grinding for a nuttier aroma.
• Serve the rasam with a drizzle of ghee on top for a richer finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on stovetop.

Freezer: Can be frozen for up to 1 month in freezer‑safe bags; thaw overnight before reheating.

Room temperature: Do not keep at room temperature for more than 2 hours due to perishable ingredients.

Make-Ahead Tips

• Grind the garlic‑pepper‑spice mixture a day ahead and store in a sealed jar in the fridge.
• Soak tamarind in water and keep the extract refrigerated; it stays fresh for 2 days.
• The rasam can be fully cooked and refrigerated; simply reheat before serving.

Frequently Asked Questions