Kosu Carrot Rasam

An intriguing variant on the traditional Parupu Rasam, this cabbage and carrot rasam is traditionally served after a healthy helping of Sambar and Rice and followed by Curd rice. Eaten piping hot with rice, this soup-like dish is light and flavourful.

Ingredients

Husked, split pigeon peas (tuvar dal)                   ½ cup

Medium sized tomatoes                                          2

Carrot, finely chopped                                              1

Cabbage, finely chopped                                        ½ cup

Turmeric powder                                                     ½ tsp  

Salt                                                                             To taste

Lime juice                                                                  1.5 tbsp

(For spice powder)

Oil                                                                                2 tsp

Black peppercorns                                                    1.5 tsp

Cumin seeds (jeera)                                                  ½ tsp

Coriander seeds (dhania)                                         4 tsp

Grated dried coconut                                                3 tbsp

(For tempering)

Ghee                                                                             2 tsp

Mustard seeds                                                            1 tsp

Asafoetida powder (hing)                                         ½ tsp

Dried red chilli, halved                                               1           

Curry leaves                                                                  1 sprig

(For garnishing)

Coriander leaves chopped                                        2 tbsp