Beet Rasam (Tried and Tasted)

Madhuram's Eggless Cooking is a wonderful website with varities of recipes. I tried this beetroot rasam from her website which turned out really tasty and goluptious! Here is the original recipe.


Ingredients:
Filtrate of beetroot in boiled water - 2 cups
Tamarind - 2 teaspoons (or sour tomatoes)
Arhar dal water - 2 ladles
Salt (to taste)
Turmeric powder - 1/2 teaspoon
Oil
Dry Red chillies - 1 (cut into half)
Mustard seeds - 1/4 tsp
Cumin seeds - 1 tsp
Garlic cloves - 2

Method:
In a vessel combine the beet water, crushed tomatoes (I used ripe tomatoes), salt and turmeric powder.
Let it boil.
Meanwhile in a small frying pan, heat the oil.
Add the mustard seeds and cumin seeds.
When the mustard seeds crackle, add the chilli and garlic.
Saute till the raw smell fades away.
While the mixture is boiling, add the dal water and the tempering.
Let it boil for 3 minutes.
Garnish with coriander leaves.



As for the beetroots I boiled for the rasam, I used it to make a poriyal out of it.

Ingredients:
Beet root - 1 (big and cooked)
Cumin seeds - 1/4 teaspoon
Dry red chillies - 2 (each cut into half)
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Channa dal - 1/2 tsp
Salt (to taste)
Grated coconut - 2 tbsp
Oil (for tempering)


Method:
Heat the oil in a pan.
Add the mustard, cumin, urad dal and channa dal.
When the mustard seeds crackle, add the red chillies and fry .
Add the beets and saute.
Now add the salt, grated coconut and mix well.
Poriyal is ready.

Beetroot rasam is sent off to Poornima's Tried and Tasted: Madhuram's Eggless Cooking in which the Tried and Tasted Event is originally started by Zlamushka.

Posted in: Beet root, rasam