Beetroot Rasam

Rasam is a South Indian soup. While it is sometimes served on its own as a soup, It is usually served as a side for rice. In a traditional South Indian meal, It is part of a course that includes sambar rice and curd rice. Rasam has a distinct taste in comparison to sambar due to its own seasoning ingredients and is fluid in consistency.

We have a variety of Rasams. Like Thakali (tomato)rasam ,Pineapple rasam, Kalyana rasam, Milagu (Black pepper)rasam, Jeeraga (cumin )rasam ,Beetroot rasam ,Poondu (Garlic) rasam, Lemon rasam Etc.

This beetroot rasam is my favorite and I can rate this rasam higher than any other rasams:-).Unlike regular rasam recipe, beetroot rasam has light sweet tones of the beetroot blending beautifully with the sour taste of tamarind and the spiciness coming from the black peppers and the rasam powder.

Here I paired it with rice, Ivygaurd fry and stuffed brinjal:-).

Now lets view the recipe.

Ingredients:-

Beetroot- 140 grams
Tomato- 140-150 grams
Tamarind- 20 grams
Garlic- 3 pods
Mustard seeds- 1 tspn
Cumin seeds- 1.5 tspn
B.Pepper- 1 tspn
Asafoetida/Hing- 1/4 tspn
Ghee- 1 Tbspn
Toor dal Water- 1 cup.

Procedure:-

1.Wash,Peel and dice the beetroot.

2.Soak tamarind in water and extract the juice.

3.Steam the beetroot along in pressure cooker or in a steamer which you use for boiling potatoes in the microwave oven.

4.When its cool grind the steamed beetroot to a nice pulp.

5.Mash the tomatoes add it to the tamarind juice.

6.Add the homemade rasam powder( I will add the recipe in the coming blog).

7.Bring it to boil.

8.When it reaches the boiling point or when you smell the flavours coming from the rasam powder-its time to add the beetroot pulp.

9.Add 1/2 glass of water and allow the rasam to boil just for three minutes (this is done only for the betroot to blend well along with the tomato tamarind mix)

10.Add the dal water to it.

11.Just bring it to boil till you see the froth on the top. Switch off immediately. Do not boil the rasam for long time.

12.Garnish with corriander leaves.

13.In a mortar and pestle add the garlic with the skin,balck pepper and cumin and pound it to a coarse mix.

14.Take a small pan and add the ghee. When its warm enough add the mustard seeds when it starts to splutter add the hing and the pounded mix.
Mix it well with the spoon .Add curry leaves after switching off the stove

15.Pour the ghee tadka to the rasam and mix it .

Serve it either with rice or as a soup.

After trying this rasam – your valuable feedback is highly appreciated.

Enjoy:-)