Beetroot Rasam | Step by Step Recipe

When I was cooking a thali couple of weeks ago, I took out a clipping from my paper cuttings that had loads of rasams. I was upset that I hadn't seen that paper before, else I might have taken up making all those rasams for the BM, when I had the theme couple of editions back. 

The list had really some adventous rasams, with potato rasam, horsegram rasam along with everyday rasams. One rasam that really caught my attention was this Beetroot Rasam. I decided I was going to make it.

Amma was quite apprehensive on the taste, we need not have worried about it. It was really so delicious. 

Beetroot Rasam























Beetroot Rasam

Ingredients Needed:

Beetroots - 1 cup
Tamarind - 1/2 lime size
Jaggery - 1 tsp
Salt to taste
Green chili - 1

For the Spice Powder

Oil - 1 tsp
Coconut - 1 & 1/2 tbps
Methi - 1/4 tsp
Coriander Seeds - 1 & 1/2 tsp
Red chilies - 6
Cumin Seeds 1 tsp

For Tempering

Oil/ ghee - 2 tsp
Mustard - 3/4 tsp
Hing Powder - 1/4 tsp
Dry Red chili - 1
Garlic - 5 colves
Curry leaves - few

Coriander leaves - 1 tbsp

How to make the Beet root rasam

Peel, wash and chop the beets into small pieces. and pressure cook the beetroolt.

Preparations:

Slit the green chili, chop the coriander leaves. Soak tamraind in one cup water, squeeze and strain out the juice.

For the Masala powder:

Heat oil in a pan. Then add each one by one, first add methi, toss for couple of minutes in low flame, next add the coriander seeds, jeera, red chilli, till well roasted. Next add curry leaves, coconut, saute for few minuetes. Allow the masalas to cool. Grind it along with the cooked beetroot with one water in a mixer to a fine paste.

Making the Rasam:

Boil the tamarind juice in a veseel with jaggary and salt. When the raw smell of tamarind disappears add the ground paste dissolved in 2 cups of water. Add green chili, few curry leaves. Boil for a few mins and simmer.

In another kadai, heat ghee, add mustard, when it splutters, add red chilies. Then add the hing powder, and garlic and ry till light gold in coloour. Pour into the rasam and serve the rasam hot garnished with coriander leaves. 


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