Beetroot Rasam – South Indian Style Recipe
Beetroot, also known as the red beet, table beet, garden beet, cukundar, betavulgaris or simply as beet. Beetroot can be eaten as raw or in salad with a dressing of mustard oil or vinegar. Beetroot is used to cure anemia due to its richness in Vitamins A, C, iron and Calcium. It is used to increase the stamina of the body. Modern research says that drinking 1 glass beetroot juice improves the energy levels, hair growth and healthy skin. Beetroot rasam or Indian Beetroot spicy soup is prepared from the mixture of healthy beetroot and lentils with the flavor of Indian exotic spices.
Whenever I feel ill, my mom used to prepare various types of rasam. I love to have drumstick leaves rasam, beetroot and lentil rasam. Usually people prefer to make pepper rasam (milagu rasam), which is one of the best treatment for cold and fever. Rice and rasam combination is one of my favorite food. As I said in my previous post, Beet root rasam is made with beetroot, lentils, pepper and spices, tomatoes and tamarind. It is a kind of soup, normally served with rice. But I love to drink like a normal soup. Rasam Powder is a mixture of Toor Dal, coriander seeds, whole pepper, cumin, Channa Dal and dried redchilies. The ingredients are dry roasted and dry grinded to make rasam powder. I will explain the procedure to make rasam powder in my forthcoming posts.
Check out my other recipe with Beetroot and Broccoli Curry – a new recipe using broccoli. In this post I am going to explain the procedure with step by step recipe photo guide to make beetroot rasam. Beetroot rasam is such a delicious and tasty one and is very helathy too. Enjoy the recipe and share your feedback with us.
Indian Recipe – Step by step images – How to make Beetroot Rasam – South Indian Style Recipe
Ingredients:
Ingredients:
Beetroot – 1 cups
Green chilly – 1
Ginger – 1 tbsp.
Garlic – 5 flakes
Toordal – 4tsp
Water – 3 cups
Tamarind paste – 1/2 cup
Tomato -3
Turmeric powder – 1/2 tsp
Red chilli powder – 1/2 tsp
Rasam powder – 1 tsp
Whole pepper – 1/2 tsp.
Jeera -1 tsp.
Coriander leaves – chopped
Curry leaves – 15
Mustard seeds – 1/2 tsp
Hing/ Asafeotida – 1/4 tsp
Oil – 2 tbsp
Salt – to taste
Recipe Preparation- Beetroot Rasam – South Indian Style Recipe:
Step 1 – Dal Preparation:
Boil tool dal in a pressure cooker with 4cups of water, salt, turmeric powder and chilli powder. Switch off the burner after 3 whistles.
Preparation of Dal for Rasam
Step 2 – Rasam paste preparation:
Coarse grind whole pepper, add garlic, jeera.
Rasam mixture paste preparartion
Step3 – Tamarind Juice Preparation:
Soak the tamarind in water for half an hour. Extract the juice of it.
Step 4 – Tempering and Frying:
Heat 2 tbsp. of oil in a heavy-bottomed vessel, add mustard seeds and curry leaves. When mustardseeds splutters, add rasam paste and hing powder fry until the raw falvor disappears.
Tempering and Frying
Step 5– Beetroot addition:
Now add grated beetroot and sprinkle little water, fry until it becomes soft.
Grated Beetroot mixing
Step6 – Mixing tomatoes:
Now add chopped tomatoes or tomato puree fry until it mashed with beetroot. Add 1tsp. of rasam powder mix well.
Step 7– Dal mixing:
Once the tomatoes become soft, add precooked dal and boil the ingredients until the flavor gets absorbed by the beetroot and dal.
Mixing cooked dal with rasam
Step 8 – Tamarind Juice mixing and Garnishing:
Now add extracted tamarind juice and salt. Mix all the ingredients. Add 4 cups of water. Close the lid and boil the rasam for 5 mins on a low flame or until the mice aroma felt. Garnish the rasam with chopped coriander leaves.
Step 9 – Beetroot Rasam is ready to serve!
2. You can also use Red lentils instead of Toor dal.
3. Addition of Coconut milk enhances the taste of beetroot rasam, but not much.
4. You can use readymade rasam powder or you can easily prepare at home.
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