Beetroot Rasam – South Indian Spicy Soup2014-11-02
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
Beetroot, also known as the table beet, garden beet, cukundar, betavulgaris, red beet or informally simply as beet. Beet root can be eaten as raw or in salad with a dressing of mustard oil or vinegar. Beet root is used to cure anemia due to its richness in Vitamins A, C and iron and calcium. Its 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 lentil with the flavor of Indian exotic spices.
Beetroot Rasam – 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. In this post I am going to explain the procedure to make beetroot rasam. Beetroot Rasam – South Indian Spicy Soup is so delicious and tasty. Try this Beetroot soup variety and drop us a word about your tasty experiences.
- Beetroot - 1 cups
- Green chilly - 1
- Ginger - 1 tbsp
- Garlic – 5 flakes
- Toor dal – 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
Dal Preparation: Boil tool dal in a pressure cooker with 4 cups of water, salt, turmeric powder and chilli powder. Switch off the burner after 3 whistles.
Rasam paste preparation: Coarse grind whole pepper, garlic and jeera.
Tamarind Juice Preparation: Soak the tamarind in water for half an hour. Extract the juice of it.
Tempering and Frying: Heat 2 tbsp. of oil in a heavy-bottomed vessel, add mustard seeds and curry leaves. When mustard seeds splutters, add rasam paste and hing powder fry until the raw flavor disappears.
Beetroot addition: Now add grated beetroot and sprinkle little water, fry until it becomes soft.
Mixing tomatoes: Now add chopped tomatoes or tomato puree fry until it mashed with beetroot. Add 1tsp. of rasam powder mix well.
Dal mixing: Once the tomatoes become soft, add precooked dal and boil the ingredients until the flavor gets absorbed by the beetroot and dal.
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.
Beetroot Rasam is ready to serve!
Tips:1. Lime juice can also be used instead of tamarind. But Lime juice must be added at the end .
2. You can also use Red lentils instead of toor dal.
3. Addition of Coconut milk enhances the taste of beetroot rasam.
4. You can use ready made rasam powder or you can easily prepare at home. Rasam Powder is a mixture of Toor Dal, coriander seeds, whole pepper, cumin, Channa Dal and dried red chilies. 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.
Average Member Rating
(5 / 5)
2 people rated this recipe
Kidney Beans Curry-Rajma Masala
Carrot Green Peas Paratha – Veg Flatbread
Chana Chole Masala – Chickpeas Curry
Capsicum Broccoli Besan Stir Fry Sabzi
Beetroot Broccoli Sabzi Fry
Broccoli Potato Fry – Aloo Broccoli Sabzi
Spinach Palak Vegetable Curry Indo-German style
Chana Chickpeas Chole Pulao Biryani
Rava Laddu Sooji Ladoo – Indian Sweet
Cabbage Carrot Stir Fry Sabzi