Beetroot Rasam

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated : 3 Stars
3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Curries Recipes. You may also want to try Healthy Soya chunks curry masala, Best Dahi Kadi with Plain Rice, Easy Snake gourd and Green gram Curry

Rate This Recipe
3

Ingredients

How to Make Beetroot Rasam

  • Wash, peel, cube and boil beetroot with sufficient water in a pressure cooker till soft. Let it cool.
  • Soak tamarind in 125 ml of water.
  • Blend the boiled beetroot pieces in a blender till soft and smooth.
  • Squeeze out the juice from the tamarind. Add it to the beetroot pulp. Put on a slow fire.
  • Add the rasam powder, turmeric, salt and jaggery.
  • Then add the chopped coriander leaves. Let it boil for some time.
  • In a small wok, heat 1 tsp ghee. Add mustard. Let it crackle.
  • Add the garlic flakes (chopped fine). Add the asfoetida.
  • Pour this over the rasam.
  • Serve hot with rice.