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| Beetroot Rasam |
Beetroot Rasam/charu/saaru is one of
the tangy, spicy & delicious rasam variety.
Usually the best way to cook beets is to make rasam as side dish with
rice and complements with any side vegetable dry fry as a combo.
This variety Rasam is one of the easiest & simple recipes for fresh beetroot one can make and does not take much of time.Beetroot Rasam is not only healthy but also gives lot of warmth & heat to the body during winters and helps in relieving cough & cold.
You can also have it as a soup or starter before South Indian meals.
Here I will be using beetroot stock
for the preparation of beet rasam.
Beetroot Rasam Ingredients:
- Beetroot/Beet - 2 or 3 medium
- Green chilies - 1
- Tomato - 1 big, Chopped
- Drumstick
- Coriander
- Turmeric powder - a pinch of
- Sugar - 1 spoon
- Rasam Powder - 1 tbsp
- Soaked tamarind - 1 spoon
- Salt - as per taste
- Water
- For tempering:
- Oil
- Urad dal
- Jeera
- Mustard seeds
- Curry leaves
- Hing/asafoetida
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| Ingredients for Beetroot Rasam |
Preparation of Beetroot Rasam:
1. Peel the beets and wash it nicely.
Chop it in a small pieces/cubes and put it in a patila or
cooking vessel.
Here I will be using cooker to cook beets cubes first
before preparing the rasam, so take the appropriate size of patila which can be
placed into the cooker.
You can also cook it directly on stove if don't want to
use cooker but it is a very time-consuming process.
Place the patila in the pressure cooker and cook the beet
pieces for 3 whistles.
Once the pressure of the cooker settles down, remove it
from the cooker and separate/filter the beet stock from the beetroot pieces
with the help of strainer and collect them separately.
We
can prepare a beetroot poriyal/iguru/fry with this strained pressure
boiled/cooked beetroot. You can preserve the cooked beetroot pieces
in refrigerator for a couple of days.
2. Here I am using a kadai for the preparation of Beetroot
Rasam, place the khadai on stove and switch on the flame.
Heat 2 spoons of oil in a khadai, add udad dal, jeera and
mustard seeds, let the mustard seeds to splutter.
3. Add green chillies, curry leaves & a pinch of hing to
the tadka and sauté for a min.
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| Tadka for Beetroot Rasam |
4. Add drumstick & tomato and cook till drumstick gets soft as cooked.
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| Add drumstick & tomato |
5. Now I will add some spices to it, firstly salt according
to taste, then a pinck of turmeric and sugar to it and mix.
Cook for 5 mins.
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| Add some spices to it |
6. Time to add beet stock, Rasam powder, Coriander and
tamarind pulp to it, mix and bring it to rolling boil for a couple of times.
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| Beet stock, Rasam powder, Coriander and tamarind pulp |
(It may take around 5-10 mins of time)
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| Boil Rasam |
Switch off the flame and serve hot.
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| Beetroot Rasam |
Serving Ideas of Beetroot Rasam:
Beetroot Rasam is a perfect combination for hot steamed
rice combined with papads or vaddi or mixture.
It can also be taken as hot soup for a perfect cold weather.
You may also like the other quick healthy recipes:
Chinta Chiguru Iguru | Tamarind Leaves Curry
Do try this Beetroot Rasam Recipe and let me know how did you liked it in the comments below.
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