Recipe: Tasty Beetroot rasam

Recipe: Tasty Beetroot rasam Delicious, fresh and tasty.

Beetroot rasam. Beetroot rasam recipe with step by step pics. Amongst the many varieties of rasam made with veggies, Beetroot rasam is a spicy, tangy and delicious rasam variety. unlike regular rasam recipe, beetroot rasam has light sweet tones of the beetroot blending beautifully with the sour taste of tamarind and the spiciness coming from the black peppers and dry red chilies. Beetroot Rasam is a healthy Rasam variety with a rich color and flavor of beetroot.

We can enhance the conventional rasam with beetroot.

The color and flavor of beetroot gets nicely blended with the rasam and makes it unique and rich Serving Suggestions.

Rasam Rice is the most comforting meal you can have!

You can cook Beetroot rasam using 13 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Beetroot rasam

1. Prepare 1 of chopped beetroot.

2. It’s of For making of rasam powder.

3. It’s As needed of curry leaves.

4. Prepare As needed of black salt.

5. You need 3 of dry red chillies.

6. Prepare As needed of dhania/jeera( Coriander cumin).

7. You need As needed of black mustard seeds.

8. It’s As needed of methi (fenugreek)seeds.

9. Prepare 1 tablespoon of chana dal.

10. You need As needed of mustard oil.

11. Prepare pinch of turmeric powder.

12. Prepare 1 of Lemon sized tamarind pulp.

13. It’s 1/2 of pomegranate seeds.

Serve this Beetroot Rasam on the bed of steamed rice with a dollop of ghee, papad and your favourite pickle.

This is a very typical Tamilnadu rasam.

Everyday in the south Indian household, when we steam vegetables in the cooker for poriyal (stir-fry), a little bit of cooking liquid - broth will be left behind. beetroot rasam recipe

instant beetroot rasam - no toor dal with step by step photo and video recipe. beetroot is most loved rasam by my husband. this is a instant recipe where we do not add any dal or rasam powder. this rasam goes very well with plain steamed rice or can be drunk as a soup. generous amount of garlic seasoning will give a nice flavour to beetroot rasam.

Beetroot rasam instructions

1. First dry roast all masala like jeera,dhania,black pepper, mustard seeds, curry leaves, chana dal,dry red chillies, methi seeds then grind and keep aside..

2. Now put chopped beetroot, pomegranate seeds, tamarind puree without seeds, and black salt add little water make a paste..

3. Now boil mustard oil in the heated pan, add little cumin seeds and hing and curry leaves for tempering,saute for a minute add rasam powder mix well and continue to cook now add beetroot puree mixture and cook until done.

4. Yummy healthy tasty rasam is ready serve with hot butter mix rice..

Beetroot rasam falls in this category.

What I really mean here is, you don't get bored eating this rasam for many days in a row.

Most importantly the leftover rasam tastes even better which makes my heart sing a song of JOY.

Because when there are few servings of rasam which is left after the lunch, I win big at leftover dinner.

Heat ghee and add mustard seeds and allow spluttering.