BEETROOT RASAM

BEETROOT RASAM

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course, Main Dish
Cuisine Indian, South Indian

Ingredients
  

  • 1 TBSP OIL
  • 1 TSP MUSTARD SEEDS
  • 1/2 TSP FENUGREEK SEEDS
  • 1/4 TSP TURMERIC POWDER
  • 2 GREEN CHILLIES
  • 2 LARGE TOMATOES FINELY CHOPPED
  • 4-5 GARLIC PODS HAND POUNDED
  • SALT TO TASTE
  • WATER AS REQUIRED
  • 1/2 LARGE BOILED BEETROOT (PRESSURE COOKED 2 WHISTLES OR BOILED WITH SUFFICIENT WATER)
  • 1 PIECE JAGGERY
  • 1 small Lime sized TAMARIND
  • CORRIANDER LEAVES FOR GARNISH
  • GRATED COCONUT FOR GARNISH

TO MAKE RASAM POWDER

  • 1 TSP TOOR DAL
  • 1 TSP CUMIN SEEDS
  • 1 TSP BLACK PEPPER
  • 2-3 TSP DRIED RED CHILLIES
  • 1 TSP CORRIANDER SEEDS

Instructions
 

TO MAKE RASAM POWDER

  • DRY ROAST TOOR DAL IN A PAN UNTIL NICE AND AROMATIC, COOL IT DOWN AND GRIND IT TO A FINE POWDER ALONG WITH CUMIN SEEDS, BLACK PEPPER CONS, CORRIANDER SEEDS AND DRY RED CHILLIES.

TO MAKE BEETROOT RASAM

  • HEAT A PAN ON MEDIUM FLAME, ADD OIL , ADD MUSTARD SEEDS AND ALLOW IT TO CRACKLE.
  • NEXT ADD FENUGREEK SEEDS, GREEN CHILLIES SAUTÉ FOR A FEW SECONDS
  • NEXT ADD GARLIC AND SAUTÉ UNTIL THE GARLIC IS NICE AND AROMATIC
  • ADD IN CHOPPED TOMATOES, COOK IN MEDIUM FLAME UNTIL PULPY AND JUICY
  • NEXT ADD THE BEET ROOT WATER (FROM BOILING)
  • ADD IN SOAKED TAMARIND WATER AND SALT TO TASTE AND TURMERIC POWDER
  • BRING THE BEETROOT RASAM TO A BOIL FOR ABOUT 10 MINUTES ON MEDIUM FLAME. UNTIL NICE AND FROTHY.
  • NEXT, ADD CHOPPED BOILED BEETROOT, RASAM POWDER AND BRING IT TO ONE BOIL
  • SWITCH OFF THE FLAME GARNISH WITH CORRIANDER LEAVES AND GRATED COCONUT
Keyword Rasam, Rasam Recipes