Website of the Year India 2016



Beetroot Rasam Recipe

Beetroot Rasam is a popular Indian Curries
Author :
 
On :
Thursday, 20 April, 2017
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Easy
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • Beetroot - 2
  • Tamarind - 1 Lime size
  • Rasam powder - 1 tsp
  • Garlic - 6 flakes
  • Jaggery - 1/2 Lime size
  • Turmeric powder - 1/2 tsp
  • Asafoetida - a pinch
  • Ghee - 1tsp
  • Mustard seeds- 1/2 tsp
  • Salt to taste
  • Coriander leaves to garnish
  • How to Make Beetroot Rasam:

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




     

    Bawarchi of the Week

    Chef Balvinder Pal Singh Lubana

    Chef Balvinder Pal Singh Lubana

    Chef Balvinder, an expert in North Indian cuisine, is the Executive Sous Chef at Renaissance Lucknow Hotel.

    know more
  • Egg Noodles

    Egg Noodles

    Non-Vegetarian

  • Mango phirni

    Mango phirni

    Kid Friendly

  • Aloo Tikki (Potato Cutlets)