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Ulagam2014_ArticleDetails

Beetroot Rasam

Beetroot Rasam

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    Beetroot has been elevated to the status of a super-food.

    The benefits of beetroot includes relief from anemia, digestion, constipation, piles, blood circulation, kidney disorders, skin care, and even dandruff.

    Astro Ulagam found a super delicious Beetroot Rasam recipe just for you! Don’t worry about the taste because it’s so tasty that you would want to make it again.


    Ingredients:


    (A) To roast and grind to paste


    Oil - 1 tsp



    Red chili – 4 or more for heat



    Coriander seeds - 1 tbsp



    Fenugreek seeds - 1/2 tsp



    Jeera - 1 tsp



    Curry leaves - 5



    Coconut, grated - 1/4 cup


    (B) To temper


    Oil - 1 tsp



    Mustard seeds - 1 tsp



    Curry leaves - 1 sprig



    Finely chopped Garlic - 2 tsp



    Asafoetida/ hing - 1 pinch


    (C) For Rasam


    Beetroot - 1



    Tamarind - Small gooseberry size



    Jaggery - 1/4 tsp



    Rasam powder (Optional) - 1 tsp



    Green chili – 2 or more for heat



    Turmeric - A pinch



    Salt - As needed


    Instructions:

    1) Peel the skin of the beetroot and cook it until soft.Cube and keep it aside. Roast the ingredients in (A).

    2) Let it cool and grind with the cooked beetroot and water to form a paste.

    3) Boil 4 cups of soaked tamarind water for 3 minutes. Then, add the paste, rasam powder, jaggery, green chilies and salt. Let it froth but not boil.

    4) Temper the ingredients in (A) with some salt and add to the rasam. Mix well.

    5) Serve hot on a rainy day with steamed rice, appalam and side dish!


    Resource: vegrecipesofindia

    Picture credit: .rakskitchen.net



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