Beetroot Rasam Recipe
Beetroot provides a wide range of possible health benefits, such as reducing blood pressure, improving digestion, and lowering the risk of diabetes.
Total Time (Minutes):
- for beetroot puree:
- 1 bowl beetroot (chopped)
- 2 tbsp coconut (fresh / desiccated)
- for tempering:
- 1-2 tsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds (jeera)
- ½ tsp urad dal
- pinch of hing / asafetida
- for rasam:
- 6 garlic cloves (crushed)
- few curry leaves
- ½ onion (finely chopped)
- 2 green chilli (slit lengthwise)
- 1 cup tamarind juice / extract
- salt to taste
- ½ tsp turmeric powder
- water as required (adjust consistency)
- ½ tsp chilli powder
- fistful pudina / mint leaves (chopped)
- fistful coriander leaves (chopped)
- beetroot puree recipe:
- peel the skin of beetroot and roughly chop them. cook them for 10 minutes adding little water. allow to cool.
- now blend to smooth puree adding 2 tbsp of coconut.
- add water only if required to make a smooth puree. i have not used any water while grinding as my beetroots were too juicy and cooked well. keep aside.
- beetroot rasam recipe:
- in a large kadai, heat a tsp of oil. add mustard seeds, jeera, urad dal and hing. allow them to splutter.
- now add crushed garlic cloves and curry leaves. saute till garlic turn light golden brown.
- add finely chopped onions and slit green chillis. fry them till they turn translucent.
- now add 1 cup of tamarind extract, salt and turmeric powder. give a good mix
- boil for atleast 5 minutes or till the raw smell of tamarind goes away.
- now add beetroot puree prepared previously. also add some water to adjust the consistency of rasam. and boil for another 5 minutes.
- now add some chilli powder and chopped pudina leaves. give a good stir and get to a boil.
- finally add some chopped coriander leaves and check the seasoning.
- serve beetroot rasam with hot steamed rice.