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Beetroot Rasam Recipe


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Add some spice in your life
A different take on the standard rasam
  1. How to make the Beet root rasam
  2. Peel, wash and chop the beets into small pieces. and pressure cook the beetroolt.
  1. Slit the green chili, chop the coriander leaves. Soak tamraind in one cup water, squeeze and strain out the juice.
For the Masala powder
  1. 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
  1. 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.
  2. 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.