Ingredients:

• Carrot, grated – 1 cup
• Onion, minced – 1/2 cup
• Red gram (thovar) dal – 1/2 cup
• Chilli powder – 1 to 1.5 tsp
• Coriander powder – 2 tsp
• Cumin powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Asafoetida powder – 1/2 tsp
• Tamarind paste – 1 tsp
• For Tempering:
• Oil or Ghee – 2 tsp
• Mustard Seeds – 1 tsp
• Curry leaves – few
• Coriander leaves to garnish
• Salt to taste

Method:

1. Combine all the ingredients(except tamarind paste) in a pressure cooker.
2. Add 2 cups of water and pressure cook for 10 minutes. Let it cool.
3. Now blend it well in a mixer until smooth.
4. Add the tamarind paste, salt and enough water to get a consistency slightly thicker than rasam
5. Let it boil and then simmer for 2-3 minutes.
6. Tempering: Heat ghee or oil in a seasoning ladle and splutter mustard seeds and curry leaves.
7. Add this to the mix.
8. Garnish with coriander leaves
9. Serve hot with steamed rice.