Beetroot Rasam - South Indian Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 5 people
Ingredients
To grind
  • Shallots- 1 large or 3 small onions
  • Ginger- 2-inch slice
  • Garlic- 3 cloves
  • Tomato, chopped- ½ of a tomato
  • Whole peppercorns- ½ tsp
  • Cumin seeds- 1 tsp
  • Water- ¼ cup
For cooking
  • Coconut Oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Chana dal- ½ tbsp
  • Urad dal- 1 tsp
  • Dried red chilies, halved- 2
  • Curry leaves- 8 leaves
  • Salt- 1½ tsp
  • Asafoetida- ⅛ tsp
  • Tamarind extract- ½ cup
  • Beetroot, chopped small- 1, small sized
  • Warm water- 1½ cups
Instructions
  1. To a blender jar, add all ingredients mentioned to grind & grind to a coarse paste.
  2. Soak 2-inch slice fresh tamarind in ½ cup lukewarm water & let soak for 5 minutes. After that squeeze the tamarind in water to extract the juice, strain the juice & discard the skin.
  3. To a hot clay pan or saucepan, add oil.
  4. Add mustard seeds, let splutter.
  5. Add chana dal & urad dal, saute till they turn golden in color.
  6. Add dried red chilies & curry leaves.
  7. Add the ground paste, combine well & cook for a minute.
  8. Rinse the blender jar with ½ cup water & add that. Cook for a few minutes till the raw smell goes away.
  9. Add salt & asafoetida, combine well.
  10. Add tamarind extract, cook for 2 minutes.
  11. Add chopped beetroot & cook covered till the beetroot turns soft.
  12. Add 1 cup water to thin down the gravy & cook for a few minutes, let rasam come to a slight boil.
  13. Take the pan off the heat, enjoy as soup or pour over rice & enjoy.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/beetroot-rasam-south-indian-recipe/