Beet Rasam ~ SpotLightBlog#2 Recipe

Third recipe which I tried from Foodies Hope is Beet rasam. Rasam with beet sounded interesting. Rasam at my home is tomato with occasional variances of lemon or pepper rasam. So I wanted to try this beets rasam.  The sweetness from the beets compliments the rasam well.  The recipe for rasam powder is from Asha’s close friends’s mother. Do give it a try and I am sure you will never regret it.  I am glad to have found another way to cook beets.

Ingredients

Tur Dal - 1/4 cup

Beetroot - 1 nos

Lime sized tamarind

Salt

Hing



RASAM POWDER:

TO ROAST AND POWDER:

Coriander Seeds - 4 tblspn

Dry Red Chillies - 3 red chillies

Dry Coconut - 2 tblspn

Cumin Seeds - 1 tspn

Pepper Corns - 1/2 tblspn

Mustard Seeds - 1/2 tspn

Fenugreek Seeds - 1/4 tspn

Curry Leaves



Seasonings

Oil - 1 tblspn

Mustard Seeds - 1 tspn

Cumin Seeds - 1 tspn

Onion - 1 no

Curry Leaves

Dry Red Chilli - 1 broken into two


Method

Roast the ingredients for powder and powder it. You may not require the whole amount of powder. Use necessary and store the rest.

Pressure cook dal. Chop beetroot into fine cubes. Cook beetroot with 2 cups of water and salt in it. When itscooked, add dal, tamarind juice. Let it simmer for few minutes till the raw smell of the tamarind goes. Add 3 teaspoon of rasam powder and let it simmer. You can increase the amount rasam powder to suit your taste level. Store the remaining powder in an airtight container. This powder can be used with vegetable stir fry also. Season with the ingredients listed above and pour onto the rasam. The picture doesn't do justice to the dish. I was in a hurry so could manage only this much with the picture.