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beetroot rasam

Beetroot rasam | Rasam Recipes

This is Vegan, gluten free, No Onion, No, Garlic Recipe
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 pepole

Ingredients
  

  • 1 small beetroot or
  • 1/2 cup grated beetroot
  • 1/4 cup grated fresh coconut
  • key lime size tamarind wash and soak in water
  • 1.5 tsp rock salt or salt to taste
  • 1.5 tsp sarina pudi / rasam powder
  • 10 curry leaves
  • little jaggery(usually beets will be naturally sweet if you like you can add )
  • leaves Chopped corianderto garnish
  • 5 cups of water

For seasoning:

  • 1 tsp coconut oil or ghee
  • pinch of hing
  • 1/4 tsp mustard seeds
  • 1/2 tsp jeera cumin seeds
  • 1/8 tsp turmeric powder

Instructions
 

  • Wash and peel the skin of the beets and grate it
  • Grind grated beets and coconut without adding water first. Then add water and grind it to a fine paste
  • transfer the paste to a big pan, add 2 to 2.5 cups of water, mix it and let it boil on medium heat for 10 minutes
  • Now add curry leaves, jaggery, salt,rasam powder and add tamarind extract .
  • add enough water to get the rasam consistency, I have used around 5 cups including soaking the tamarind. Boil on medium low heat for 10 more minutes.
  • finally add chopped coriander leaves, mix it and turn off the heat

For seasoning:

  • heat oil in a ladle on medium heat, once the oil is hot add mustard seeds, after it pops add jeera, fry it for few seconds, add turmeric powder and turn off the heat
  • add the seasoning to the saaru/rasam and mix it and serve with rice or drink as soup.

Notes

red beetroots taste good for this recipe, if you are using golden beets add more tamarind extract and jaggery.