Beetroot rasam-How to make with step by step photos

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 Beetroot

Drain beetroot stock

Dry roast cumin, coriander & peppercorns

Heat oil, add mustard, garlic, onion & asafetida

Add turmeric powder

Add beetroot stock

Add ground powder

Add salt

Finally add corinader leaves, cut off heat

Simple beetroot soup

Beetroot rasam is ready serve hot with rice