Beetroot Rasam
Beetroot rasam, a rasam recipe, prepared by cooked and blended beetroot.
Servings: 4
Ingredients
- 1 big Beetroot
- 1 medium Tomato
- 1 Green chilly
- 3 - 4 cloves Garlic
- 3 cup Water
- 1/2 tbsp Salt
- 1/2 tsp Turmeric Powder
- 1 tbsp Rasam Powder
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1/4 tsp Asafoetida
- 1 string Curry Leaves
- 2 Dry Chilly
- 1 tbsp Coriander Leaves chopped
- 2 tbsp Oil
- 1 tbsp Urad dal
- 1 tbsp Coconut grated
Instructions
- In a pressure cooker add beetroot, tomato, green chilly, garlic.
- Add water.
- Close the lid and cook for 4 whistles.
- Let it cool down.
- In a mixing jar add cooked beetroot mixture.
- Blend to a fine paste.
- Heat a kadai, add beetroot paste.
- Add beetroot stock, saute.
- Add water according to rasam consistency, give a stir.
- Add salt, turmeric powder, rasam powder.
- Saute.
- Bring to a boil.
- In a kadai add oil, mustard seeds, cumin seeds, asafoetida, urad dal, curry leaves, dry red chilly, prepare tempering.
- Add this tempering to rasam.
- Garnish with Coriander leaves and grated coconut.
- Delicious Beetroot Rasam is ready to have.
