BEETROOT RASAM
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