Beetroot Rasam
by mamli
17 Aug 2011
This recipe has been viewed 12574 times
Use more garlic for better taste and health!!!
Beetroot Rasam recipe - How to make Beetroot Rasam
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
2 boiled and chopped beetroots
1 slit green chilli
2 tbsp grated coconut
1 tsp rasam powder
10 garlic (lehsun) cloves
salt to taste
2 tbsp tamarind (imli) pulp
For The Tempering
1 whole dry kashmiri red chilli
1 tsp mustard seeds ( rai / sarson)
2 tsp oil
For Garnishing
1 tsp chopped coriander (dhania)
Method
- 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.
Outbrain