Beetroot Rasam (Soup)
Description
Beetroot rasam is a delicacy most commonly made in southern India.
Method:
- Wash and peel beet, cut into 1/2-inch cubes, grind it with 1 litre of water.
- To make rasam powder: Dry roast chana dal first for a minute, then add jeera, peppercorns, coriander seeds/dhania, 10 red chilies, 10 curry leaves and roast for a minute or two. Grind these to make the rasam powder.
- Transfer it to a cooking vessel. Add the crushed garlic, salt, tamarind paste, turmeric, and boil it for 6-7 minutes.
- Add the rasam powder. Boil for another 2 minutes. Keep it aside.
- For tempering: In a small pan – dry roast jeera, dried red chili, curry leaves and hing.
- Add them to the rasam.
Ingredients
1 medium to large beetroot
3 green chilies
6 cloves garlic, crushed
1 tablespoon tamarind paste
1 teaspoon salt (or according to your taste)
1/4 teaspoon turmeric
For Rasam Powder:
1 teaspoon cumin
1 teaspoon peppercorns
1 tablespoon coriander seeds (dhania)
1 tablespoon chana dal (split peas)
10 dried red chilies
10 curry leaves
For Tempering:
1/4 teaspoon cumin
1 dried red chili
6 curry leaves
1/8 teaspoon hing (asafoetida)