Beetroot Rasam » Dassana’s Veg Recipes

Beetroot rasam recipe with step-by-step pics. Amongst the various forms of rasam made with veggies, Beetroot rasam is a spicy, tangy and scrumptious rasam selection. In contrast to common rasam recipe, beetroot rasam has gentle candy tones of the beetroot mixing superbly with the bitter style of tamarind and the spiciness coming from the black peppers and dry purple chilies. You undoubtedly have to provide this one a attempt.

Rasam Is among the best dish you can also make and doesn’t take a variety of time. Normally I make rasam to go as a aspect dish with rice and accompany a aspect vegetable dry dish with this combo.

I’ve shared many rasam varieties and those made with greens or fruits are listed under:

This beetroot rasam is a wholesome and straightforward recipe to organize. This rasam provides a variety of heat and warmth to the physique throughout winters and aids in relieving sinus, cough and chilly.

I’ve not made a separate tamarind pulp, however floor the tamarind with steamed beetroot. Dry purple chilies are used within the recipe which provides some pungency and warmth. I’ve used byadagi purple chilies as its low in warmth.

So whereas making beetroot rasam, use both Kashmiri or byadagi chili or a sort of dry purple chili which isn’t scorching. If you happen to use medium scorching or extremely popular purple chilies, then the rasam shall be very spicy.

The well being advantages of a rasam are additionally noteworthy. It’s a kind of preparations from Indian delicacies which is of course an immune-booster due to the basic elements which can be used to make it.

Ingesting a piping scorching bowl of this Beetroot Rasam too will help soothe your colds and coughs, particularly through the winter season. It’s nice for digestion too.

You may serve beetroot rasam with steamed rice and even have it as a Soup.

Step-by-Step Information

Find out how to make Beetroot Rasam

1. Rinse 1 medium-sized or 2 small-sized beetroots in recent water. Then chop them in small cubes. You will want ½ cup heaped beetroot cubes. Take them in a bowl. Additionally, add ¼ cup water to the bowl.

2. The beetroot cubes should be steamed. So you possibly can steam them with rice or dal or alone in a cooker or steamer. I’ve strain cooked and steamed beetroot with rice.

For steaming in a strain cooker, take 1.5 cups of water in a strain cooker. Place the bowl or pan with the beetroot within the cooker. Maintain the bowl under a stand or rack, which is obtainable with a strain cooker.

3. Stress cook dinner on a medium warmth for five to six whistles or for about 8 minutes.

4. When the strain settles down by itself, then solely take away the lid and hold the steamed beetroot outdoors.

Don’t discard the water which is there within the bowl. Let or not it’s within the bowl. Let the steamed beetroot cubes turn out to be heat or cool at room temperature.

5. In the meantime take 1 teaspoon cumin seeds, ½ teaspoon black pepper, ½ teaspoon coriander seeds and 1 dry purple chilli (damaged and seeds eliminated) in a spice grinder or a grinder jar.

6. Grind to a semi-fine powder. Take away the powder and hold it apart.

7. In the identical grinder jar, add the beetroots together with the cooked water which was there within the bowl.

8. Additionally add 1 tablespoon tamarind. Do be sure that there isn’t any seed within the tamarind. For a much less bitter style, you should use ½ tablespoons tamarind.

9. Grind every part to a easy puree. There needs to be no advantageous chunks or items of beetroot within the puree.

Making beetroot rasam

10. Warmth 1 tablespoon oil. Maintain the warmth to a low and add ½ teaspoon mustard seeds and allow them to crackle.

The oil to be ideally used is sesame oil (gingelly oil). Although you should use peanut oil or sunflower oil additionally.

11. When the mustard seeds crackle, then add 1 dry purple chili (halved and seeds eliminated), 9 to 10 curry leaves (chopped) and 1 beneficiant pinch asafoetida (hing).

12. Stir and fry for a couple of seconds on low warmth until the purple chilies change colour and the curry leaves turn out to be crisp.

13. Now add the bottom spice powder.

14. Combine and fry on a low flame for a few seconds until the spices get fragrant. Maintain the warmth to its lowest, in order that the spices don’t get burnt.

15. Add the beetroot and tamarind puree.

16. Combine properly.

17. Now add 2 cups water.

18. Add ¼ teaspoon turmeric powder (floor turmeric).

19. Season with salt as per style.

20. Combine and simmer on a medium-low to medium warmth for 7 to eight minutes. By this time the rawness of the tamarind can even go away.

21. Principally simmer beetroot rasam until you see some froth on the highest. Don’t over boil.

22. Lastly change off the warmth after which add 2 tablespoons of chopped coriander leaves.

23. Serve beetroot rasam scorching with steamed rice. You may as well have it as a soup or starter earlier than South Indian meals.

Few extra rasam varieties that are good for cough and chilly are:

Please remember to price the recipe within the recipe card or go away a remark under in case you have made it. For extra veetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Beetroot Rasam publish from the weblog archives first printed on December 2017 has been up to date and republished on January 2023.