Beetroot Rasam recipe

How to prepare 

Beetroot Rasam recipe 

 Ingredients:

For the Beetroot Blend:

➤1 medium-sized beetroot, peeled and chopped

➤1 small tomato, chopped

➤1 green chili, chopped

➤1-inch piece of ginger, grated

➤2 cloves of garlic, minced (optional)

➤1/2 teaspoon cumin seeds

➤1/2 teaspoon black pepper

➤1 tablespoon tamarind pulp

For the Rasam:

➤1 cup tamarind water (extracted from a small lemon-sized ball of tamarind)

➤2 cups water

➤1/2 teaspoon mustard seeds

➤1/2 teaspoon cumin seeds

➤1/4 teaspoon asafoetida (hing)

➤1/2 teaspoon turmeric powder

➤A few curry leaves

➤1 tablespoon ghee or oil

➤Salt to taste

➤Chopped coriander leaves for garnish

Instructions:

1. Prepare the Beetroot Blend:

a. In a blender, combine chopped beetroot, tomato, green chili, ginger, garlic (if using), cumin seeds, black pepper, and tamarind pulp.

b. Blend the ingredients into a smooth paste. You can add a little water if needed.

2. Make Tamarind Water:

a. Soak the tamarind in warm water for 10 minutes. Extract the tamarind water and set aside.

3. Cook the Beetroot Mixture:

a. Heat ghee or oil in a pan.

b. Add mustard seeds. When they splutter, add cumin seeds, asafoetida, and curry leaves.

c. Pour in the beetroot blend and sauté for a few minutes until the raw smell disappears.

4. Add Tamarind Water:

a. Pour in the tamarind water and add an additional 2 cups of water.

b. Add turmeric powder and salt. Mix well.

5. Bring to a Boil:

a. Allow the rasam to come to a gentle boil. Simmer for about 5-7 minutes.

6. Garnish:

a. Garnish with chopped coriander leaves.

7. Serve:

a. Beetroot Rasam can be served hot as a soup or with steamed rice. It's a unique and flavorful twist to the traditional rasam.

Enjoy your Beetroot Rasam!