Rasam varieties‎ > ‎

Beetroot Rasam


Ingredients:
Beetroot stock – 1 cup
(water strained after boiling beetroot)
Tamarind – small lemon sized ball 
Salt – 1 teaspoon
Jaggery – ½ teaspoon
Hing – ¼ teaspoon 
Turmeric powder – ¼ teaspoon
Roast & Grind to powder
Ghee - ½ teaspoon
Coriander seeds – 1 teaspoon 
Tuar dal – 2 teaspoons 
Cumin seeds – 1 teaspoon 
Pepper - 1 teaspoon
Red chilli – 1
Curry leaves – 10-15
Coconut (grated) – 2 teaspoons
Tempering:
Ghee – 1 teaspoon
Mustard seeds – 1 teaspoon
Garlic – 2 cloves (finely chopped)
Garnish:
Coriander leaves – 1 tablespoon  (finely chopped) 

Makes: 2 to 4 serves

Method:
  1. Roast ingredients mentioned in ghee till golden brown and grind to powder once cooled.
  2. Boil chopped beetroot in 1 cup of water and drain the excess water and keep aside, this would be the beetroot stock which we would use later.
  3. Soak tamarind in water for half hour, prepare tamarind extract.
  4. Add salt, jaggery, hing, turmeric powder to the tamarind extract and allow boiling till raw smell vanishes. (Approx. 5 to 7 mins boiling time)
  5. Add the beetroot stock and ground powder to the rasam and allow boiling for 2 to 3 mins (until froths on top).
  6. Heat ghee and add mustard seeds and allow spluttering.
  7. Add finely chopped garlic pieces and fry till golden brown.
  8. Add this tempering to the rasam along with chopped coriander leaves.