carrot inji rasam:

In a pan added ghee 1 tsp, season with mustard and jeera. Add tamarind juice, salt and allow to boil. When raw smell goes add curry leaves,( carrot , tomato , inji ) puree and boil for 5 mins. Add thick paruppu jalam. At last add rasam podi , hing and give one boil. Switch off and add coriander leaves and some more curry leaves.