How to Make Beetroot Rasam | South Indian Food Recipes By, 2015-10-16 How to Make Beetroot Rasam | South Indian Food Recipes Discover How to Make Beetroot Rasam by following simple step by step preparation process. This is a perfect soup for beginners as you just need to add few ingredients to the boiled water. Prep Time: 15min Cook time: 10min Ingredients: 2Beat roots,1Green chili,2 tablespoonsGrated coconut,1 teaspoonRasam powder,8Garlic cloves,Saltto taste,2 teaspoonsTamarind pulp,1Red chili,1 teaspoonMustard seeds,Oil,1 teaspoonChopped coriander leaves, Instructions: Boil the beetroot and cut them into slices Blend the pieces along with rasam powder, coconut to a fine paste Boil tamarind pulp, turmeric, salt and green chili for 7 to 10 minutes Add the ground mixture and 1 cup of water. Boil for about 10 minutes Mean while place a pan and add 1 teaspoon of oil Add garlic cloves and saute them for a while Add mustard seeds and red chili to it and saute it for few seconds Pour the tempering over the rasam Off the flame and garnish it with chopped coriander leaves. Rasam tastes good with Chicken Fry or with Fish Fry. You can also continue the same process with Mango Rasam but with slight difference in the cooking process. -Neelima

South Indian Beetroot Rasam Recipe

South Indian Beetroot Rasam Recipe

Beetroot Rasam is quite an interesting and healthy rasam that is prepared with boiled beetroots and grated coconut. It is definitely the best recipe for beginners.

Ingredients

  • 2Beat roots
  • 1Green chili
  • 2 tablespoonsGrated coconut
  • 1 teaspoonRasam powder
  • 8Garlic cloves
  • Saltto taste
  • 2 teaspoonsTamarind pulp
  • 1Red chili
  • 1 teaspoonMustard seeds
  • Oil
  • 1 teaspoonChopped coriander leaves

Directions

  • Boil the beetroot and cut them into slices
  • Blend the pieces along with rasam powder, coconut to a fine paste
  • Boil tamarind pulp, turmeric, salt and green chili for 7 to 10 minutes
  • Add the ground mixture and 1 cup of water. Boil for about 10 minutes
  • Mean while place a pan and add 1 teaspoon of oil
  • Add garlic cloves and saute them for a while
  • Add mustard seeds and red chili to it and saute it for few seconds
  • Pour the tempering over the rasam
  • Off the flame and garnish it with chopped coriander leaves.

Rasam tastes good with Chicken Fry or with Fish Fry. You can also continue the same process with Mango Rasam but with slight difference in the cooking process.

-Neelima

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