For quick beetroot rasam, spices are roasted in little oil. Beetroot is cooked and blended smoothly. The beetroot rasam is then boiled and seasoned with oil. Serve beetroot rasam with steamed rice and dollop of ghee.
Makes: around 1 Cup of Beetroot Rasam.
Beetroot 1/2 of Big Size
Tamarind 1 inch Piece
Garlic 1 Clove
Cilantro Few Sprigs
Salt to taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 1
Oil 1 tsp
Method of preparation:
Peel, remove ends, wash and roughly chop the beetroot.
Wash and finely chop the cilantro.
Peel and mince the garlic.
Bring to boil 2 cups of water to a boil in a sauce pot.
Add chopped beetroot, tamarind and boil till beetroot softens.
Using a hand mixer, blend the beetroot into smooth paste.
Put the pot back on heat, season with salt.
Heat oil in a pan on medium heat, add all other talimpu ingredients in order along with garlic.
When mustard seeds start spluttering, remove from heat, add cilantro to oil and immediately pour the spices into rasam pot.
Mix well and give it a quick bubble after adjusting the consistency with water.
Remove from heat and serve beetroot rasam with steamed rice and dollop of ghee.
Notes: Make sure beetroot is cooked well before blending.
Suggestions: Make sure to adjust the tamarind according to taste.
Variations: You can also add a tbsp of cooked and mashed toor dal to the rasam for taste. You can also add finely chopped tomatoes while boiling the beetroot rasam.
Other Names: Beetroot Rasam.