Meena's Taste Mantra

Beetroot Rasam - a delectable, tangy Lentil and Tamarind based Soup with the goodness of Beetroot!

Beetroot Rasam - another of Amma's triumphant attempts at making us relish her favourite Beetroot! Simply love this Rasam! Apart from its mouthwatering aroma, the visual treat that one gets on seeing this Beetroot Rasam is worth trying this recipe! I am sure whoever makes this once, will fall in love with this!

Amma had made Beetroot Roti in the morning and she had little bit of the grated Beetroot. This she crafted to this lovely Beetroot Rasam. Appa loves Rasam in any form be it the traditional Rasam or the number of variations with which this elixir can be prepared! Given any Rasam, hot steaming rice and some roasted papads, he will be the most content person on earth!

INGREDIENTS

1 tblsp Beetroot, boiled, peeled and grated
1/2 tsp Haldi | Turmeric Powder
A Lemon sized Imli | Tamarind's extract
A Pea size Hing | Asafoetida Compounded
3 Green Chilli, slit in the middle
1/2 tsp Vellam | Gur | Jaggery, grated
To taste Salt
For Pressure Cook:

1 tblsp Toor Dal
2 Sukhi Lal Mirch | Dried Red Chillies
1/4 tsp Haldi | Turmeric Powder

For Masala Powder:

1/2 tsp Kali Miri | Black Pepper

1/4 tsp Jeera | Cumin Seeds
1 tsp Dhania | Coriander Seeds

For Tempering:

1/2 tsp Homemade Ghee | Clarified Butter

1/2 tsp Rai | Mustard Seeds
1 sprig Kadhi Patta | Curry Leaves

For Garnishing:
1 tblsp Fresh Dhania | Coriander Leaves, finely chopped

METHOD

For Pressure Cook:

Pressure cook Toor Dal, dried red chilli and haldi for 4 to 5 whistles. Once pressure is released, remove cooked Toor Dal and keep aside to cool.
Once cool, grind to a smooth paste, adding very little water. Keep aside.

For Masala Powder:

Dry roast jeera, pepper and dhania. Crush them to a coarse powder and keep aside.

In a vessel, capacity of atleast 1 liter, add 1 cup of water, grated Beetroot, slit green chilli, hing, imli extract, haldi, grated jaggery and salt. Keep this to boil on low flame for 3 minutes.
Add Masala Powder, Toor Dal paste and add water to adjust consistency of Rasam.
When Rasam starts to boil|become frothy, turn off the gas.
In a small pan, heat ghee and add rai, red chilli and curry leaves. When rai splutters, pour this tempering on top of Rasam.
Garnish with the finely chopped Fresh Dhania.
Serve hot.

We love this Rasam as a Welcome Drink! Really refreshing! Appa loves to have this with steamed rice and any curry sabzi on the side.

We have used:

1. Homemade Ghee | Clarified Butter

2. Tata Salt Lite

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.