Delicious and healthy beetroot rasam with @Mylapore Kitchens Beetroot Rasam Podi
Beetroot Rasam
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Beetroot Rasam
Category
Rasam
Cuisine
South Indian Meals
Easy and tasty Beetroot Rasam with @Mylapore Kitchens Beetroot Rasam Podi
Ingredients
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MK Beetroot Rasam Podi
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Tamarind - a small gooseberry sized ball
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Salt to taste
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MK Red chilli powder
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Ghee or Oil for tempering
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Jaggery - a small piece
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Tomato - 1 - chopped
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1 green chilli - slit
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Mustard seeds for tempering
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Jeera for tempering
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Red Chillies
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Curry leaves
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Asafoetida
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Fresh chopped coriander for garnishing
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Toor dal - pressured cooked.
Directions
Boil the tamarind and salt. Extract tamarind juice and add to a pot / utensil
Add chopped tomatoes and green chillies to the tamarind water
Add 1 tsp of MK Beetroot Rasam Podi and 1 tsp of MK Red chilli powder to this.
Red chilli powder is optional. You can skip that if you want a mild flavour.
Add the small piece of jaggery to this.
Let the mixture boil gently for about 10 minutes max. Keep in mind - GENTLE BOIL. Rasam must not over cook.
Now, take the pressure cooked toor dal, 1 ladle is more than enough for rasam, mash it very well, add water to dilute.
Add diluted toor dal water to rasam and let it boil gently for another 5 minutes or so.
Temper with ghee or coconut oil (for a vegan version), mustard seeds, jeera, red chillies, curry leaves and asafoetida. Switch off.
Garnish with fresh, chopped coriander leaves.
Serve with hot rice and ghee or serve as a soup !
Recipe Note
Don't forget to try our other Rasam flavours ! My favourites are Kalyana Rasam and Italian Rasam.