Beetroot Rasam

A delicious rasam made with beetroots, tomatoes, garlic and other classic spices. This beetroot rasam makes an excellent meal for kids.


I made this rasam by two ways the one which made with the grated beetroots and the other one with pre cooked beetroots. Both of them were tasted exactly the same. But in the first method, the pink colour was less when compared to the other method. Today we are going to see the rasam with the cooked beets. The beetroots are pressure cooked and then grounded to a smooth paste. Then as we do for the regular rasam we have to saute the crushed garlic pepper and cumin and the grounded beetroot paste are added to it.  What makes this rasam an extra special is the pink colour with a sweet taste. So took some extra time to cook and grind the beets. If we grind them without cooking, there is a raw smell of the beetroots in the rasam. As I told in my previous rasam posts, do not boil the rasam for more than 4 minutes. Now let's see how to prepare this beetroot rasam with step by step instructions.


Checkout my other rasam recipes




Checkout my other beetroot recipes


Beetroot Rasam Recipe Details

Print Friendly and PDF
Prep time : 15 minutes
Cook time : 10 minutes
Serves : 3
Category : kuzhambu /soup
Author : Muthulakshmi Madhavakrishnan

Ingredients

  • 1/2 cup chopped beetroot
  • 1/4 cup cooked toor dal broth
  • small piece tamarind
  • 2 tomato
  • 1 tsp black pepper
  • 1/2 tsp cumin
  • 10 garlic cloves
  • 1/2 tsp turmeric powder
  • 1 tbsp rasam powder
  • 1/2 tsp asafoetida powder
  • 1/4 tsp fenugreek
  • 1/2 tsp mustard
  • 1/2 tsp urid dal
  • few curry leaves
  • few coriander leaves
  • 1 red chilly
  • 1 tbsp ghee
  • salt to taste

Cooking Directions

  1. Wash and peel the beetroot and cut them into small pieces. Soak the tamarind for 10 minutes and extract the juice with 1/2 cup of water.
  2. Now add the beetroots in a small bowl and place it in a pressure cooker and cook for 5 whistles.Open the pressure cooker and allow the cooked beetroots to cool down.Take a small chutney jar and grind the cooked beetroots nicely.
  3. Grind the garlic cloves (without removing the skin), pepper and cumin without water. Heat ghee in a kadai and add the fenugreek, red chillies, mustard and urid dal. Allow them to crackle.
  4. Next, add the ground garlic, pepper, cumin paste and saute well on medium heat.Add the chopped tomatoes and saute well along with the garlic paste. After a few minutes, add curry leaves and stir well.
  5. Now add the ground beetroot paste and stir well for 3 minutes. Next, add the cooked toor dal broth,  tamarind extract and required salt to it.
  6. Add the rasam powder and mix it well and allow it to boil for 3 minutes.When it starts to boil add the asafoetida powder and when you see the foamy layer at the top of the rasam turn off the heat.
  7. Finally, add the chopped coriander leaves and transfer the rasam to the serving dish.



Beetroot Rasam with step by step photos

Wash and peel the beetroot and cut them into small pieces. Soak the tamarind for 10 minutes and extract the juice with 1/2 cup of water.



Now add the beetroots in a small bowl and place it in a pressure cooker and cook for 5 whistles. Open the pressure cooker and allow the cooked beetroots to cool down. Take a small chutney jar and grind the cooked beetroots nicely.

Grind the garlic cloves (without removing the skin), pepper and cumin without water.

Heat ghee in a kadai and add the fenugreek, red chillies, mustard and urid dal. Allow them to crackle.
Next, add the ground garlic, pepper, cumin paste and saute well on medium heat.Add the chopped tomatoes and saute well along with the garlic paste. After a few minutes, add curry leaves and stir well. Add the grounded beetroot paste.

Stir well for 3 minutes.  Next, add the cooked toor dal broth,  tamarind extract and required salt to it.

Add the rasam powder and mix it well and allow it to boil for 3 minutes.When it starts to boil add the asafoetida powder. When you see the foamy layer at the top of the rasam turn off the heat.


When you see the foamy layer at the top of the rasam turn off the heat.


Finally, add the chopped coriander leaves and transfer the rasam to the serving dish.


Serve it warm with potato poriyal orany other vegetable poriyal as you like.



Comments

Popular posts from this blog

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Toor dal rice - Tirunelveli (Thuvaram paruppu sadham)

Pulikuzhambu - Tirunelveli style Pulikuzhambu recipe

Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

Tapioca Masala - Masala for Poori and Dosa with Tapioca - Tapioca Recipes

Vegetable Kurma - Hotel Style Vegetable Kurma (Carrots, beans, potatoes and green peas in rich coconut paste)

Milk Kova with Unrefined Jaggery (Naatu Sarkkarai) - Paal Kova with Naatu Sarkkarai - Naatu Sarkkarai Sweet Recipes

Rava ladoo - Rava Ladoo with condensed milk - Easy Diwali Sweet

About me