Be it in the curry, thorans, mixed rice, sambar and rasam, one particular vegetables can be used in so many ways. And that’s what I love about it!
Firstly, you don’t get bored of eating the vegetable in the same way and you get the necessary nutrients also.
And one of the very often used in South Indian cooking is Beetroot.Beetroot Rasam or Beetroot Saaru is a delicious take on the classic tomato rasam. It is spicy and tangy
- 1/2 tsp Black Peppercorns (crushed)
- 1 tsp Cumin Seeds (crushed)
- 2 Dry Red Chillies
- 1 tsp Coriander Seeds
- 1/2 cup Beetroot (peeled and cubed)
- 1/2 cup Tomatoes (chopped)
- 2 tsp Tamarind Paste
- 2-3 Garlic (smashed)
- 10-12 Curry Leaves
- Salt (to taste)
- 1 tbsp Fresh Coriander (chopped)
- 1 tbsp Ghee
- 1/2 tsp Mustard Seeds
- 1/4 tsp Hing
- 1 Dry Red Chilli (broken)
- Dry roast peppercorns, cumin seeds, dry red chillies and coriander seeds until slightly browned.
- Crush to make a rough powder.
- Heat 1 cup water in a pan.
- Add beetroot and tomatoes and cook for 8-10 minutes.
- Remove the pan from heat and let it cool.
- Grind the cooked beetroot and tomatoes along with the water to make a coarse puree.
- Add the pureed beetroot and tomatoes, tamarind paste, garlic and curry leaves in a pan.
- Add 2 cups of water and cook the rasam on low heat for 8-10 minutes.
- Now add the roasted powder and salt and cook until rasam comes to a gentle boil.
- Add coriander and remove the pan from heat.
- Heat ghee for tempering in a pan.
- Once the ghee is hot, add mustard seeds, hing and dry red chillies and let them crackle for a few seconds.
- Pour the tempering over the rasam and mix well.
- Serve hot.