Beetroot Rasam – Rasam with the goodness of beetroot & health.
A popular South Indian dish, rasam is equivalent to a soup🥣 and is known to be an effective remedy for cold & perfect to be served during a rainy day. It can be served with rice🍚 or can be had as soup🥣.💜💜💜
Ingredients: · Beetroot - 1 big sized · Coriander seeds - 1 tbsp · Cumin seeds - 1 tsp · Black pepper - ¼ tsp · Bedgi Mirchi or any red chilies– 3 · Curry leaves · Turmeric ¼ tsp · Tamarind (lemon sized) · Jaggery (very little) · Salt
For tempering · Oil - 1 tbsp oil · Mustard seeds - ½ tsp · Hing (pinch) · Bedgi mirch or any Red chili – 1 · Curry leaves · Coriander leaves Method: · Soak lemon sized tamarind in little water and keep it aside for 15 minutes. · Heat a pan, dry roast the dry ingredients coriander seeds, cumin seeds, black pepper, red chilies and curry leaves. · Roast till they turn aromatic, pour it in a plate and allow them to cool. · Blend the roasted dry ingredients into a fine powder. Keep it aside. · Now Wash and peel the beetroot, cut into small pieces. · Take about 1 cup of water in a pan, add the beetroot cubes. · Cover and cook for 10 minutes on a low flame. · Once it is cooked turn off the flame. Allow it to cool. · Once cooled blend the soaked tamarind along with the beetroot into a fine paste. · Retain the water that was used for cooking the beetroots and add the fine paste in it, add more water if required. · Add turmeric powder, roasted dry ingredients and salt. Mix well. · Now bring it to boil, add jaggery too. · For the tempering, heat oil in a small tempering kadai. · Add mustard seeds, hing. once the seeds splutter add red chili & curry leaves. · Pour this tempering into the boiling rasam. Turn off the flame. · Garnish it with coriander leaves. · Beetroot rasam can be served with rice or we can drink it like soup.
Comments