Beetroot Rasam

Cuisine

South Indian Meals

Category

Rasam

Easy and tasty Beetroot Rasam with @Mylapore Kitchens Beetroot Rasam Podi

Beetroot Rasam

Ingredients

  • MK Beetroot Rasam Podi

  • Tamarind - a small gooseberry sized ball

  • Salt to taste

  • MK Red chilli powder

  • Ghee or Oil for tempering

  • Jaggery - a small piece

  • Tomato - 1 - chopped

  • 1 green chilli - slit

  • Mustard seeds for tempering

  • Jeera for tempering

  • Red Chillies

  • Curry leaves

  • Asafoetida

  • Fresh chopped coriander for garnishing

  • Toor dal - pressured cooked.

Directions

  1. Boil the tamarind and salt. Extract tamarind juice and add to a pot / utensil

  2. Add chopped tomatoes and green chillies to the tamarind water

  3. Add 1 tsp of MK Beetroot Rasam Podi and 1 tsp of MK Red chilli powder to this.

  4. Red chilli powder is optional. You can skip that if you want a mild flavour.

  5. Add the small piece of jaggery to this.

  6. Let the mixture boil gently for about 10 minutes max. Keep in mind - GENTLE BOIL. Rasam must not over cook.

  7. Now, take the pressure cooked toor dal, 1 ladle is more than enough for rasam, mash it very well, add water to dilute.

  8. Add diluted toor dal water to rasam and let it boil gently for another 5 minutes or so.

  9. Temper with ghee or coconut oil (for a vegan version), mustard seeds, jeera, red chillies, curry leaves and asafoetida. Switch off.

  10. Garnish with fresh, chopped coriander leaves.

  11. Serve with hot rice and ghee or serve as a soup !

Beetroot Rasam

Delicious and healthy beetroot rasam with @Mylapore Kitchens Beetroot Rasam Podi

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