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Beetroot Rasam

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Beetroot Rasam Recipe, How To Make Beetroot Rasam Recipe

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About Recipe

How to make Beetroot Rasam

(42 ratings)
0 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
Beetroot Rasam
Author : Vahchef
Main Ingredient : Beetroot
Servings : 2 persons
Published date : January 05, 2019


Ingredients used in Beetroot Rasam
• Beetroot (cubes) - 1 cup.
• Carrot (cubes) - 1 cup.
• Tomatoes - 3 number.
• Pepper corn - 1 tea spoon.
• Garlic - 4 cloves.
• Cumin seeds - 1 tea spoon.
• Water - as required.
• Turmeric powder - 1 tea spoon.
• Hing - pinch.
• Green chilies - 4 number.
• Lemon juice - 1 tea spoon.
• Coconut (freshly grated) - 1 tablespoon.
• Coriander leaves - 1 bunch.
• Coconut oil - 1 tea spoon.
• Mustard seeds - 1 tea spoon.
• Urad dal - 1 tea spoon.
• Curry leaves - 2 springs.
• Toor dal water - 1 cup.
Method:
  • Grind a fine paste of beetroot cubes, carrot cubes, tomatoes then strain it and keep aside.
  • Crush peppercorns, garlic, cumin seeds and keep this too aside.
  • Boil water in a bowl, add beetroot strained juice and cook it for some time.
  • Then season it with turmeric powder, hing, green chilies, and let it boil.
  • To it, add lemon juice, freshly grated coconut, coriander leaves, boil it again for some more time.
  • For tempering, heat coconut oil in a pan, mustard seeds, urad dal, curry leaves, saute it for a minute then transfer this into rasam.
  • At last, add boiled toor dal water (toor dal boiled in water), fried papad to it and serve it with hot rice.






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