beetroot rasam

Ingredients:
  • 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)
Instructions:
  1. beetroot puree recipe:
  2. peel the skin of beetroot and roughly chop them. cook them for 10 minutes adding little water. allow to cool.
  3. now blend to smooth puree adding 2 tbsp of coconut.
  4. 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.
  5. beetroot rasam recipe:
  6. in a large kadai, heat a tsp of oil. add mustard seeds, jeera, urad dal and hing. allow them to splutter.
  7. now add crushed garlic cloves and curry leaves. saute till garlic turn light golden brown.
  8. add finely chopped onions and slit green chillis. fry them till they turn translucent.
  9. now add 1 cup of tamarind extract, salt and turmeric powder. give a good mix
  10. boil for atleast 5 minutes or till the raw smell of tamarind goes away.
  11. now add beetroot puree prepared previously. also add some water to adjust the consistency of rasam. and boil for another 5 minutes.
  12. now add some chilli powder and chopped pudina leaves. give a good stir and get to a boil.
  13. finally add some chopped coriander leaves and check the seasoning.
  14. serve beetroot rasam with hot steamed rice.
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