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Saturday, December 29, 2012

Beetroot Rasam

1 medium sized Beetroot / 1 cup grated Beetroot
Large grape sized Tamarind
Grape sized Jaggary
Pinch of Turmeric powder
Salt to taste
1.5 - 2 tsp Rasam powder
1/2 - 3/4 cup cooked Yellow Lentils /Toor dal / Togari bele
2 cloves of Garlic
1 tsp Mustard seeds
2 broken Red Chillies
3-4 Curry leaves
Pinch of Asafetida powder
2 tsp Oil

Put tamarind, little amount of water in a bowl, mash it and keep it aside.
Remove the outer skin of beetroot and grate it as shown in the picture below.

Put this grated beetroot in a cooker container. Add turmeric powder, tamarind water, jaggary, salt, 1 cup of water and cook. (3 whistles)
Once the pressure goes off, put this cooked beetroot in a vessel. Add rasam powder, required amount of water, cooked yellow lentils and bring it to boil.(Add other ingredients like salt, rasam powder, tamarind water if required) Keep the rasam in low flame for about 3-4 mins.

Remove outer cover of garlic and mash it. Put mashed garlic, 2 tsp oil in a pan. Once it turns golden in color, add mustard seeds, broken red chillies and fry. Once it starts spluttering, add curry leaves, asafetida powder, keep it for few seconds and then add it to rasam. Mix well before serving. It goes well with Rice.

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