Rasam varieties‎ > ‎

Beetroot Rasam


Ingredients:

Beetroot stock – 1 cup 

(water strained after boiling beetroot)

Tamarind – small lemon sized ball

Cooked tuar dal – 1 scoop

Coriander leaves – 2 teaspoons (finely chopped)

Group 1:

Green chillies – 2 (cut into halves)

Salt – 2 teaspoons

Jaggery – 1 small piece

Hing – a pinch

Turmeric powder – ¼ teaspoon

Roast & Grind to powder:

Coriander seeds – 2 teaspoons

Channa dal – 1 teaspoon

Fenugreek seeds – ¼ teaspoon

Cumin seeds – 1 teaspoon

Red chillies – 2

Curry leaves – 5

Coconut (grated) – 2 teaspoons

Tempering:

Ghee – 1 teaspoon

Mustard seeds – ½ teaspoon

Garlic – 2 pods (finely chopped)

Red chilly - 1

Method:

  1. Prepare 1 ½ cups tamarind extract by soaking tamarind in water.
  2. Add group 1 ingredients to the tamarind extract and allow boiling till raw smell vanishes.
  3. Mix together cooked dal and ground powder along with 1 ½ cups of water (without lumps).
  4. Add this to the rasam along with beetroot stock and allow boiling for 5 to 7 more mins.
  5. Heat ghee and add mustard seeds and allow spluttering.
  6. Add finely chopped garlic pieces, red chilli (broken into half)  and fry till golden brown.
  7. Add this to the rasam along with coriander leaves.



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