Friday, August 24, 2012

Gosu Carrot Rasam (Cabbage & Carrot Rasam)

After a week of some heavy tuck-ins, the heart(h) looked forward to something light on tummy and at the same time satiating. A bowl of RASAM with steaming rice was all that and much more. Rasam, the quintessential South Indian dish has a special  place in my kitchen. Not feeling well or down with cold, the jeeraga-milagu (Cumin & Pepper) rasam does wonders, feeling too lazy to cook but still want to tantalize your taste buds , try a simple thakkali (tomato) rasam ! It's combo with potato roast and rice literally is heaven on earth. Slurp =P~
How about lemon rasam ; simple to make and light on stomach - BLISS ! More often than not, I make poondu-milagu (Garlic & Pepper) rasam and it does wonders on my frayed nerves. A total comfort bowl. Incidentally Mulligatawny , the pepper soup literally translated in Tamil as milagu + thanneer (Pepper + Water) has it's name derived from our very own milagu rasam :)

So you get the drift, Rasam though eaten with rice as a second course can be served as an as appetizer much like a soup . Paired with vegetables or steamed lentils and dressed up with a variety of spices, it's myriad avatars is sure to tantalize the taste buds. Also called as saaru or chaaru or saatramudhu, rasam is an important dish in any South Indian feast. 

We the Avant Garde Cookies in our Week 4 : Month 1, have the theme as Tamil cuisine and rasam fits the bill perfectly. The recipe is from Chandra Padmanabhan's Southern Flavours. This rasam with veggies, lentils and suitably spiced up is a keeper recipe and goes well with rice.

What's in it :- (Prep Time : 25 mins, Cooking Time : 15 mins, Serves : 6)

Here's How :_

Wash the lentils well and drain. Cook the lentils in a pressure cooker with adequate water for up to 4 -5 whistles. Puree tomatoes and set aside. Strain it if you wish.

In a small pan, heat the oil and tip in spice mix - add pepper, cumin seeds and coriander seeds. Saute for a few minutes gently under low to medium flame. Once the aroma starts wafting across tip in the dried coconut (grated or sliced). Let the mix turn  a golden brown. Take off flame and grind to make a fine powder.

Bring 2 cups of water to boil. Add carrot, cabbage and turmeric powder. Lower flame and let it simmer for 5 to 10 minutes till the veggies turn tender.

Stir in cooked lentils, pureed tomatoes, salt and the powdered spice mix. Simmer uncovered for 5 minutes over medium flame till they are well blended. Remove from flame. Add more water if you feel the mix to be too think.

Meanwhile, heat ghee in a small pan. Add the ingredients mentioned for tempering. once the mustard seeds start to crackle, stir the contents of it in to the rasam.
Stir in lime juice.Garnish with coriander leaves.

Serve hot with rice .



  1. Looks like an interesting Indian twist to the hot& sour chinese soups - yummy presentation priya

  2. I almost made this rasam for this week Priya then changed my mind.... i love the pictures and yes there s nothing else that can offer comfort as much as rasam when you have a piggy cold. Love the post...

  3. Nice recipeof rasam..something different..

  4. Wow.. love the combination of ingredients in the rassam.. such a comfort food!

  5. Comfort dish,love the twist,delicious.

  6. Wat an unusual and innovative rasam, totally inviting.

  7. wow inviting and innovative rasam,pls pass it...

  8. When I 1st read the title, I thought it was 'mosquito' (kosu) rasam!! Lol! :D But this is so new! Mum has never made this. Gonna try it out today!

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  10. wow..yummy . Rush your delights for Fast Food Event - Noodles.

  11. Pri!! Tried this and it is fantastic!! Didn't click pics cos no time for that these days! :D But kept everything ready and it got done so quickly! Loved the flavors!

    1. tht's cool- different rasam right ? btw i had a good laugh on the kosu(mosquito) comment kavi; will change the name to gosu lol

  12. so different priya.. never thoght of adding cabbage and carrot to rasam

  13. Interesting tit-bits abt Rasam! Didnt knew about so many variations... this is a north Indian speaking coz, all we have is the Rasam that is served in the South Indian joints which is ordered so very rarely by us! :P I know, shocking it must be for you! :D