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Beetroot Rasam Recipe, How To Make Beetroot Rasam Recipe

Name: Beetroot Rasam
Prep time: 10 min
Cook time: 20 min
Total time: 20 min
Yield: 2

Beetroot rasam is a healthy and good supplement of hemoglobin, This is rich to have with rice.

About Recipe

How to make Beetroot Rasam

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Prep time
10 mins

Cook time
20 mins

Total time
30 mins

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.