{"id":31404,"date":"2023-11-01T17:00:29","date_gmt":"2023-11-01T21:00:29","guid":{"rendered":"https:\/\/thasneen.com\/cooking\/?p=31404"},"modified":"2023-11-03T11:35:40","modified_gmt":"2023-11-03T15:35:40","slug":"beetroot-rasam-south-indian-recipe","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/beetroot-rasam-south-indian-recipe\/","title":{"rendered":"Beetroot Rasam &#8211; South Indian Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-31410\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/11\/beetroot-rasam-recipe.jpg\" alt=\"\" width=\"475\" height=\"633\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/11\/beetroot-rasam-recipe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/11\/beetroot-rasam-recipe-150x200.jpg 150w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/11\/beetroot-rasam-recipe-45x60.jpg 45w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Rasam is a traditional South Indian dish that is typically consumed with rice or as a soup. It is known for its tangy and spicy flavor, and there are many variations of rasam.<\/p>\n<p>Over the years, I&#8217;ve experimented with various rasam adaptations incorporating ingredients such as pineapple, chana dal, cilantro, mint, and more.<\/p>\n<p>The other day, as I was preparing a batch of rasam, my attention was drawn to a beetroot that had been quietly resting in my refrigerator. Without hesitation, I decided to include beetroot in my rasam, and the results were truly remarkable. The vibrant color of this particular rasam is simply stunning.<\/p>\n<p>Beetroot rasam is a delicious and healthy dish that pairs beautifully with rice.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-31411\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/11\/south-indian-beetroot-rasam-recipe.jpg\" alt=\"\" width=\"475\" height=\"356\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/11\/south-indian-beetroot-rasam-recipe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/11\/south-indian-beetroot-rasam-recipe-267x200.jpg 267w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/11\/south-indian-beetroot-rasam-recipe-80x60.jpg 80w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipeWrapper mceNonEditable\">\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/11\/south-indian-beetroot-rasam-recipe-475x200.jpg\" \/>\n<div class=\"item ERName\">Beetroot Rasam &#8211; South Indian Recipe<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT5M\">5 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT25M\">25 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">5 people<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]To grind[\/b]<\/li>\n<li class=\"ingredient\">Shallots- 1 large or 3 small onions<\/li>\n<li class=\"ingredient\">Ginger- 2-inch slice<\/li>\n<li class=\"ingredient\">Garlic- 3 cloves<\/li>\n<li class=\"ingredient\">Tomato, chopped- \u00bd of a tomato<\/li>\n<li class=\"ingredient\">Whole peppercorns- \u00bd tsp<\/li>\n<li class=\"ingredient\">Cumin seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Water- \u00bc cup<\/li>\n<li class=\"ERSeparator\">[b]For cooking[\/b]<\/li>\n<li class=\"ingredient\">Coconut Oil- 1 tbsp<\/li>\n<li class=\"ingredient\">Mustard seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Chana dal- 1\/2 tbsp<\/li>\n<li class=\"ingredient\">Urad dal- 1 tsp<\/li>\n<li class=\"ingredient\">Dried red chilies, halved- 2<\/li>\n<li class=\"ingredient\">Curry leaves- 8 leaves<\/li>\n<li class=\"ingredient\">Salt- 1\u00bd tsp<\/li>\n<li class=\"ingredient\">Asafoetida- \u215b tsp<\/li>\n<li class=\"ingredient\">Tamarind extract- \u00bd cup<\/li>\n<li class=\"ingredient\">Beetroot, chopped small- 1, small sized<\/li>\n<li class=\"ingredient\">Warm water- 1 1\/2 cups<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">To a blender jar, add all ingredients mentioned to grind &amp; grind to a coarse paste.<\/li>\n<li class=\"instruction\">Soak 2-inch slice fresh tamarind in \u00bd cup lukewarm water &amp; let soak for 5 minutes. After that squeeze the tamarind in water to extract the juice, strain the juice &amp; discard the skin.<\/li>\n<li class=\"instruction\">To a hot clay pan or saucepan, add oil.<\/li>\n<li class=\"instruction\">Add mustard seeds, let splutter.<\/li>\n<li class=\"instruction\">Add chana dal &amp; urad dal, saute till they turn golden in color.<\/li>\n<li class=\"instruction\">Add dried red chilies &amp; curry leaves.<\/li>\n<li class=\"instruction\">Add the ground paste, combine well &amp; cook for a minute.<\/li>\n<li class=\"instruction\">Rinse the blender jar with \u00bd cup water &amp; add that. Cook for a few minutes till the raw smell goes away.<\/li>\n<li class=\"instruction\">Add salt &amp; asafoetida, combine well.<\/li>\n<li class=\"instruction\">Add tamarind extract, cook for 2 minutes.<\/li>\n<li class=\"instruction\">Add chopped beetroot &amp; cook covered till the beetroot turns soft.<\/li>\n<li class=\"instruction\">Add 1 cup water to thin down the gravy &amp; cook for a few minutes, let rasam come to a slight boil.<\/li>\n<li class=\"instruction\">Take the pan off the heat, enjoy as soup or pour over rice &amp; enjoy.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<div class=\"easyrecipeBelow mceNonEditable\"><input class=\"ERInsertLine mceNonEditable\" type=\"button\" value=\"Insert line below\" \/><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Rasam is a traditional South Indian dish that is typically consumed with rice or as a soup. It is known for its tangy and spicy flavor, and there are many variations of rasam. Over the years, I&#8217;ve experimented with various rasam adaptations incorporating ingredients such as pineapple, chana dal, cilantro, mint, and more. The other &hellip; <\/p>\n","protected":false},"author":1,"featured_media":31411,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[335,710,27,22,18],"tags":[603,771,987],"class_list":["post-31404","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beetroot","category-healthy-recipes","category-indian-cuisine","category-kerala-cuisine","category-vegetarian","tag-beetroot-2","tag-rasam","tag-vegetarian","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/31404","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=31404"}],"version-history":[{"count":5,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/31404\/revisions"}],"predecessor-version":[{"id":31420,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/31404\/revisions\/31420"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/31411"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=31404"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=31404"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=31404"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}