BEETROOT RASAM
| Servings | Prep Time |
| 3people | 10min |
| Cook Time |
| 10min |
|
|
Ingredients
- 1number beetroot
- A Lemo Sized Ball tamarind
- 1tsp jaggery
- 1number Green Chilly
- 1/2tsp Turmeric Powder
- To Taste salt
- 1tsp coriander leaves
TO ROAST AND GRIND
- 3number red chillies
- 1tsp Coriander Seeds
- 1/2tsp black pepper
- 1/2 tsp cumin
- 4tsp Coconut(grated)
- 1sprig curry leaves
TO TEMPER
- 1/2tsp Oil
- 1/2tsp mustard
- 1sprig curry leaves
- 1/2tsp asafoetida
Instructions
- 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.
Recipe Notes
Don’t discard the water while cooking the beetroot.
Temper in ghee for more flavour.
Add chopped mint leaves for garnish for more flavour.