Beetroot Rasam (Soup)

BOOKMARK

DELICIOUS

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.

1 medium to large Beetroot

3 green chilies

6 cloves of garlic, crushed

1 tablespoon of tamarind paste

1 teaspoon of salt or according to your taste

1/4 teaspoon of turmeric

For Rasam Powder:

1 teaspoon of cumin

1 teaspoon of peppercorns

1 tablespoon of coriander seeds/dhania

1 tablespoon of chana dal/split peas

10 red chilies

10 curry leaves

For Tempering:

1/4 teaspoon of cumin

1 dried red chili

6 curry leaves

1/8 teaspoon of hing/asoefetida

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