• Carrots (grated or blended)

• Lemon juice (freshly squeezed)

• Toor dal (optional, for thickness)

• Tomato (optional, for added tang)

• Black pepper

• Cumin seeds

• Garlic

• Curry leaves

• Mustard seeds

• Turmeric powder

• Coriander leaves

• Hing (asafoetida)

• Salt

• Water

• Ghee or oil

• Rich in Vitamin C from lemon and carrots

• Boosts digestion with cumin, pepper, and garlic

• Improves immunity and prevents colds

• Low in calories, ideal for detox and light meals

• Anti-inflammatory properties from turmeric and spices

Rasam has been a part of South Indian culinary heritage for centuries. Traditionally made with tamarind and spices, variations like Lemon Carrot Rasam emerged as more health-focused alternatives. This version likely originated as a homemade remedy to soothe digestion while delivering essential nutrients, combining age-old Ayurvedic principles with modern tastes.