Beetroot Rasam recipe - How to make Beetroot Rasam
Preparation Time: Cooking Time: Total Time:
2Makes 2 servings
Method- Blend the cooked beetroot along with rasam powder and coconut and little water, in a mixer to a fine paste.
- Boil the tamarind pulp with salt, turmeric and green chilli for 10 minutes.
- Add the ground mixture, add 1 cup of water and boil for 5-7 minutes.
- Meanwhile, heat 1 tsp oil in a small pan and add the garlic and saute till they turn golden brow.
- Add these garlic to the rasam and mix well.
- Heat 1 tsp of oil for the tempering, add the mustard seeds and red chilli.
- When the seeds crackle, pour this tempering over the rasam and mix well.
- Garnish with coriander leaves and serve hot.