• Rasam Recipes > Beetroot rasam-How to make with step by step photos

Beetroot rasam-How to make with step by step photos


Beetroot rasam


Cuisine Style: Tamil Nadu, India | Cooking Time: 5 to 10 minutes | To Serve: 3 | Type : Side dish, Soup | Take with : Rice

Ingredients

  • Beetroot – 1 [finely chopped]
  • Sambar Onion – 2 [sliced]
  • Garlic – 3 cloves [mashed]
  • Turmeric powder – ¼ tsp
  • Curry leaves – 1 spring
  • Coriander leaves – 2 springs [chopped]
  • Mustard seeds - 1 tbsp
  • Asafoetida a pinch
  • Salt to taste
  • Oil – 1 tbsp
  • Water as needed

For Roasting & grinding Ingredients

  • Peppercorns - 6
  • Cumin seeds – 1 tbsp
  • Coriander seeds – 1 ½ tbsp
  • Dry roast, cool it then grind to fine or coarse powder

Preparation

  • Boil beetroot for 5 min then drain water use beetroot for poriyal.
  • Heat oil in a pan then add mustard seeds. Once it’s spluttered then add onion and garlic sauté.
  • Add curry leaves, asafoetida, & turmeric powder.
  • Add beetroot stock / boiled water, salt and freshly ground pepper, cumin powder mix well & allow it to boil.
  • When boiling cut off heat then sprinkle coriander leaves serve hot with rice.

How to make Beetroot rasam-Stepwise procedure with pictures[Simple & Easy]

Boil BeetrootBoil Beetroot

Drain beetroot stockDrain betroot stock

Dry roast cumin, coriander & peppercornsDry roast cumin coriander peppercorns

Heat oil, add mustard, garlic, onion & asafetidaHeat oil add mustard garlic onion asafetida

Add turmeric powderAdd turmeric powder

Add beetroot stockAdd beetroot stock

Add ground powderAdd ground powder

Add saltAdd salt

Finally add corinader leaves, cut off heatFinally add corinader leaves, cut off heat

Simple beetroot soupSimple beetroot soup

Beetroot rasam is ready serve hot with riceBeetroot milagu rasam is ready serve hot with rice


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