Beetroot rasam

beetroot rasam

Rasam is a soup of dal and a dish from Hyderabad. All you rasam lovers, this is another kind of rasam with a different colour and different taste, serving for 4.

Ingredients

Beetroot                                   1 medium

Tamarind soaked in water           lemon sized  

Grated coconut                          4 tsp

Fenugreek seeds (methi)            1/2 tsp

Urad dal                                    1/2 tsp

Cumin seeds                             1/2 tsp

Coriander seeds                         2st

Curry leaves                               2 string

Asafetida (hing)                          1/4 sp

Red chillies (Byadagi mirchi is best) 5 to 6

Coconut oil                               for frying the masala

Jaggeree                                  some

Method

First wash beetroot then peel off and cut into cubes. Now cook in apressure cooker or in microwave.

In a pan heat up 2 to 3 tablespoons of coconut oil, add hing (if its in a solid state), add methi seeds, fry till it turns into almost dark brown in a low flame, add urad dal, let it become brown, add cumin seed after it stops sputtering then add red chillies when the chilies are puffed out, add coriander seeds fry for few seconds, add coconut and curry leaves.

Please follow the exact steps in frying the masala to get a good taste and have lots of patience!

In another vessel, take the tamarind extract, add little tumeric powder, little rock salt and a small piece of jaggery. Let it boil.

In the mean time grind the masala in grinder to a smooth paste, adding enough water. Then add the cooked beetroot cubes to this and again run the grinder to get a smooth pink colour paste.

Now pour this mixture into the tamarind and add enough water to get the rasam consistency. 

Enjoy this rasam with hot steamed rice.