Beetroot Rasam

In today’s blog, I am going to the recipe for beetroot rasam. South India is very famous for its rasam and Sambar. I have tried N number of rasam throughout my life. Rasam is one such versatile dish, which can be prepared using almost every kind of vegetable available. I have tried multiple recipes for Rasam. Beetroot rasam is one of the most tasty and healthy versions of rasam that I have had in my life. I learned this recipe from one of my friends. This rasam taste is exactly similar to the one that is served in most of the South Indian temples. I just love Temple Prasadam. I am sure by hearing all my praises for the taste of this beetroot rasam, you might be wanting to try this recipe so now without any further due let’s jump into the recipe.

Watch video

https://youtu.be/pqsmYy0wJHA

Ingredients

1 cup of diced beetroot 

1 & 1/2  glass of water 

2 to 3 slit green chilies

5 to 6 curry leaves 

1/4 tablespoon of salt

Half a glass of tamarind water

5 to 6 curry leaves 

One pinch of hing

1/4 tablespoons of turmeric powder 

1 tablespoon of red chilli powder 

2 tablespoons of oil

1/4 tablespoon of mustard seeds

1/4 tablespoon of cumin seeds

1 tbsp salt as per the taste 

Instructions with images

In a pressure cooker, add 1 cup of diced beetroot 

Next, add 1 & 1/2  glass of water 

Add 2 to 3 slit green chilies

Add 5 to 6 curry leaves 

And add 1/4 tablespoon of salt

Close the lid and pressure cook for two whistles on a low flame 

Open the lid

Completely cool  it 

Now using the strainer, separate the beetroots and the water into a vessel

Now grind the beetroot into a fine paste 

In the vessel, add the pressure-cooked water 

Next add half glass of tamarind water

Add 5 to 6 curry leaves 

Add one pinch of hing

Now add beetroot paste 

Mix everything well and Now bring it to a boil 

Next, add 14 tablespoons of turmeric powder 

1 tablespoon of red chilli powder 

Mix everything well and bring it to boil 

In a temping pan, add 2 tablespoons of oil

Add 1/4 tablespoon of mustard seeds and 1/4 tablespoon of cumin seeds

Now add this tempering to the beetroot rasam

Lastly, adjust the salt as per a taste 

Mix everything well

Cook it for five more minutes on low

Bring it to a boil

Add 2 tbsp chopped coriander leaves

Now your tasty beetroot recipe is ready

Enjoy this with hot boiled rice along with some side dishes, like ivy guard fry or banana fry. Please give this recipe a try. I’m sure you are gonna like this very much and will be appreciated by your family. If you like the recipe, please share it with your friends and family. See you in the next blog. 

Happy Eating!