Tomato-Ginger Rasam with Zucchini and Carrots Recipe | Vegetarian Times Skip to main content

Tomato-Ginger Rasam with Zucchini and Carrots

Mildly spiced with curry leaves and rasam powder, this curry can be served on its own or with rice. Curry leaves, tamarind paste, and rasam powder can 
be found in Indian grocery stores.

Ingredients: 

Ingredients: 

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⅓ cup red lentils
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1 ½Tbs. ghee, clarified butter, or vegetable oil
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3 curry leaves or 1 tsp. grated lime zest
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2 tsp. rasam powder
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1 tsp. brown or black mustard seeds
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2 medium carrots, grated (1 cup)
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½ serrano chile, finely chopped (1 Tbs.)
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1 tsp. minced fresh ginger
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2 ½cups tomato juice
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1 large zucchini, diced (1½ cups)
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2 tsp. tamarind paste
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1 ½tsp. sugar
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½ cup chopped cilantro

Instructions: 

1. Bring 4 cups water to a boil in saucepan. Add lentils, reduce heat to medium, and simmer 10 minutes, or until tender. Drain, and set aside.

2. Heat ghee in pot over medium heat. Add curry leaves, rasam, and mustard seeds; cook 2 minutes. Stir in carrots, chile, and ginger; cook 2 minutes more. Add tomato juice and 3 cups water; bring to a simmer. Add zucchini, reduce heat 
to medium-low, and cook 15 minutes, or until vegetables are tender. Stir in tamarind paste and sugar; simmer 5 minutes more. Stir in lentils and cilantro.

Nutrition Information: 

Calories: 
116
Protein: 
4 g
Total Fat: 
4 g
Saturated Fat: 
2 g
Carbohydrates: 
16 g
Cholesterol: 
10 mg
Sodium: 
300 mg
Fiber: 
4 g
Sugar: 
6 g
Yield: 
Serves 6