BEETROOT RASAM
Dhivya loves beetroot a lot and besides making beetroot fry, I make beetroot halwa I also make korma. This rasam I saw in a cookbook which turned out to be super yum. The bright colour and blended spices gave a nice aroma and appealing look. I have made a seperate masala that goes in to this rasam which makes this quite aromatic. The silky taste of this rasam makes this finger licking. This has coconut, which I have roasted with the spices. The beetroot is cooked before and pureed to a nice and smooth paste. If you like you can leave small chunks here and there while grinding so that you can get a bite of the vegetable.
The real aroma comes from the cooked beetroot. I have used the water which is used for cooking the beetroot. That way the nutrients are are also not lost and the taste is also retained. This is soothing during cold climates and tastes really good with steamed rice and any curry. I have already a quite a few rasam recipes and this was a totally new recipe and all at home enjoyed it to the core. This can be served as a soup or as an appetizer as well. If you want you can add crushed garlic or chopped pudina leaves while it is still boiling. But I have kept it plain as I wanted the beetroot taste to be dominant. The colour of the beetroot would be pink to purple and not bright red as we have steamed it. Beetroot helps in reducing cholesterol levels and had fiber as well as rich in iron content. The rasam should not be boiled for long and it should always be simmer cooked. This way the flavours are maintained and tastes awesome.
| Prep Time | 10 min |
| Cook Time | 10 min |
| Servings |
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- 1 number beetroot
- A Lemo Sized Ball tamarind
- 1 tsp jaggery
- 1 number Green Chilly
- 1/2 tsp Turmeric Powder
- To Taste salt
- 1 tsp coriander leaves
- 3 number red chillies
- 1 tsp Coriander Seeds
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 4 tsp Coconut(grated)
- 1 sprig curry leaves
- 1/2 tsp Oil
- 1/2 tsp mustard
- 1 sprig curry leaves
- 1/2 tsp asafoetida
Ingredients
TO ROAST AND GRIND
TO TEMPER
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- Cook beetroot in a pressure cooker as a whole or cut in to pieces.Remove skin.
- Soak Tamarind in hot water.
- Add th eingredients given in the to roast and grind table in a pan except coconut.
- Now add grated coconut.
- In a blender add roasted mixture and boiled and cubed beetroot pieces.
- Grind it to a fine paste.
- Ina vessel add tamarind water and turmeric powder.
- Add the beetroot puree now.
- Boil and add jaggery powder and curry leaves.
- Add the ingredients given in the to temper table in a pan.
- Pour the temperings to the rasam.
- Beet root rasam is ready to be served with piping rice.
Don't discard the water while cooking the beetroot.
Temper in ghee for more flavour.
Add chopped mint leaves for garnish for more flavour.
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