Beetroot is very good for health….all of you must know that. Here I have given a very simple recipe for beetroot rasam. It is like such a light, refreshing drink that sometimes I just have a glass of the rasam like an appetizer before lunch.
Now and then, I make beetroot juice and also a very easy beetroot fry. I like to eat the Beetroot Fry with a dollop of hot white rice. It actually goes quite well with phulka or chapathi too.
My mom makes really tasty beetroot cutlets, but I don’t know how to. Next on my list is to learn how to do those from her. Once I make them, I’m going to post the recipe here. But now lets see how to make beetroot rasam.
Beetroot – 1 small
Tomato – 1 large
Rasam powder – 2 tsp.
Tamarind – a small piece
Garlic cloves – 4
Coriander – 1 tbsp. chopped
Oil – 2 tsp.
Hing – a pinch
Mustard seeds – ½ tsp.
Curry leaves – a sprig
Green chillies – 2, sliced
Grated coconut – 2 tbsp.
Salt to taste
- Peel and pulse the beetroot very finely in a chopper. Cut the tomato into big pieces and make a coarse puree.
- Take a pressure cooker. Add the oil into it. Once it is hot, add in the hing, mustard seeds, curry leaves, green chillies and garlic.
- Now add in the beetroot, tomato, coconut and tamarind. Mix in the rasam powder and salt.
- Pour in about 2 glasses of water and pressure cook for 5 whistles or so.
- Open the lid and check the rasam for taste. Add in salt if required or even rasam powder and sprinkle the coriander on top. Give it a boil once again and serve hot.