beetroot rasam recipe /rasam without dal

beetroot rasam recipe /rasam without dal

SouthIndian homes cannot live without rasam such a comforting food to have any time in a day as such or as a soup. After any heavy meal having this rasam sadam is the most wanted thing for good digestion.This time its beetroot rasam recipe every one in our home liked it and was super delicious. Some may say what “a rasam” made with beetroots its totally weird. But after making this you will never regret. Roasting and grinding part is most important and don’t miss any ingredient so that you can make

a perfect tasting rasam. Beetroots always have a root smell in itself naturally and if we grind it as such then many will not like it. To avoid that you have to definitely steam and then saute them nicely before grinding. While making thalippu you can use ghee for more flavour I have used oil here. I know that beetroots are itself sweet but when we do this rasam to cut the sourness of tamarind I have used a little jaggery. Its your own taste preference you can very well avoid. Do try this beetroot rasam recipe for sure.

Check some of my rasam variations:

Pineapple rasam
Goddu rasam
Garlic rasam
kollu rasam
Buttermilk rasam
Pachapuli rasam
Pepper rasam
Thipilli rasam
Tomato rasam

INGREDIENTS:

One small beetroot – sliced and steamed
Salt to taste
Jaggery a piece
Some chopped coriander
Lemon sized tamarind soaked and filtered mix with water and keep
Oil for rasam – 1 tsp
Asafoetida – 1/4 tsp
Rasam powder – 1 tsp
Mustard/kadugu – 1/2 tsp
Green chilies- 1 or 2

To roast and grind:

Oil – 1 tsp
Dry coriander seeds/kothamalli – 11/2 tsp
Dried red chillies – 2
Jeera/seeragam – 1/2 tsp
Pepper – 1/2 tsp
Toor dal/thuvaram paruppu – 2 tsp
Garlic cloves/poondu – 5-6
Grated coconut – 1 tsp
Some curry leaves
Small tomato -sliced
Steamed beetroot slices

METHOD:

1.First wash peel and slice beetroot roughly then steam it till cooked no overcooking the colour should be maintained.
2.In a kadai add some oil then add toordal,coriander seeds,cumin, dry chillies, pepper, cloves of garlic, curry leaves roast this until they turn golden and aromatic.

3.Now add steamed beetroots and saute till rawness goes off then add tomatoes and saute for few second,add coconut and switch off.
4.When cool grind it to paste by adding some water.

5.Mix this paste to the tamarind water mix and check for rasam consistency.
6.Keep a kadai with oil or ghee add kadugu to splutter then add rasam powder, hing with green chillies.
7. Add the tamarind beetroot mixture with needed salt,chopped coriander and some jaggery.
8.When white foam appears switch off the stove and serve with hot rice.

beetroot rasam recipe /rasam without dal

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Ingredients

  

• One small beetroot - sliced and steamed
• Salt to taste
• Jaggery a piece
• Some chopped coriander
• Lemon sized tamarind soaked and filtered mix with water and keep
• Oil for rasam - 1 tsp
• Asafoetida - 1/4 tsp
• Rasam powder - 1 tsp
• Mustard/kadugu - 1/2 tsp
• Green chilies- 1 or 2

To roast and grind:

• Oil - 1 tsp
• Dry coriander seeds/kothamalli - 1 tsp
• Dried red chillies - 2
• Jeera/seeragam - 1/2 tsp
• Pepper - 1/2 tsp
• Toor dal/thuvaram paruppu - 2 tsp
• Garlic cloves/poondu - 5-6
• Grated coconut - 1 tsp
• Some curry leaves
• Small tomato -sliced

Instructions

 

• First wash peel and slice beetroot roughly then steam it for few till cooked no overcooking the colour should be maintained.

  In a kadai add some oil then add toordal,coriander seeds,cumin, dry chillies, pepper,cloves of garlic,curry leaves roast this until they turn golden and aromatic.

  Now add steamed beetroots and saute till rawness goes off then add tomatoes and saute for few second,add coconut and switch off.

  When cool grind it to paste by adding some water.

  Mix this paste to the tamarind water mix and check for rasam consistency.

  Keep a kadai with oil or ghee add kadugu to splutter then add rasam powder, hing with green chillies.

  Add the tamarind beetroot mixture with needed salt, chopped coriander and some jaggery.

  When white foam appears switch off the stove and serve with hot rice.
  

Notes

Beetroot has its root smell so have to saute it nicely before grinding.
Adding grated coconut is optional.
Don’t boil the rasam the taste will change.
You can skip adding green chillies just for flavour I have added.