By: Unknown

Region: Indian

Dish:Vegetarian - Others

Ingredients

1 large beetroot, washed, peeled and cut into small cubes

3 cups water

A pinch of salt
For the powder

1 teaspoon black pepper

1 teaspoon cumin seeds

1 tablespoon coriander seeds

3 to 4 red chilies

4 garlic pods with peel

1 tablespoon of chopped coriander

Few curry leaves

2 tablespoons coriander, finely chopped
For tempering

1 teaspoon oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1 red chilli

Few curry leaves

A pinch of asafoetida
Other ingredients

Required salt

1 tablespoon coriander, finely chopped (for garnish)

Directions

To begin making the Beetroot Rasam Recipe, first cook the chopped beetroot. You can either do this by putting th pieces in a microwave safe bowl, immersing it in 3 cups of water and cooking it in the microwave for 5 to 8 minutes.

Alternatively, you can add the beetroot pieces along with enough water to submerge them, in a pressure cooker. Place the cooker on the heat and allow it to cook for two whistles. Then turn the heat off and allow the pressure to release naturally, so you can open the cooker.

Blend ingredients under “For the powder” into a coarse powder and transfer it to a heavy bottomed pot. Add the beetroot along with the water it was cooked in and bring it to a light boil.

This may take around 10 to 12 minutes. Turn off the heat.

Place a tadka pan on the heat, melt some ghee or oil in it. Then, add the ingredients under “To Temper” in sequence mentionedand allow the mustard seeds to sputter.

Transfer the tempering over the prepared rasam, garnish with coriander and squeeze some lemon juice and serve hot along with Steamed Riceand Carrot and Beans Poriyal.

Comments

Beetroot Garlic Lemon Rasam Recipe is a rejuvenating and soothing varety of rasam, perfect for the winters. Comforting, warm and delicious, this rasam takes the nutrition up a notch by the addition of beetroots. Rich in nutrients like calcium, potassium, iron, folic acid, and anti-oxidants, beetroot adds a lot of required goodness to the humble rasam. Serve this Beetroot Garlic Lemon Rasam with hot Steamed Rice and Carrot and Beans Poriyal for a basic, but homely meal.

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