Hi Supermoms,
The South Indian Soup ' Rasam' needs no introduction. It is a part of our every day meal. 'Ras' means juice . There are so many different varieties of rasam that you can make at home. It is so healthy , refreshing and filled with digestive spices. A South Indian Meal is incomplete without rasam.
I have earlier shared so many rasam recipes with you all. Today, I am going to share another interesting, tasty and easy rasam recipe .
I had boiled beetroot to make 'Beetroot poriyal/stirfry' for lunch and used up the stock/water to make this rasam. You can try this rasam next time you are cooking beetroot.
A flavourful and colourful rasam too.
Beetroot Rasam:
Preparation time : 5 minutes
Cooking time : 20 minutes
Serves : 4
1 cup = 250 ml cup
Special Vessel : Iron ladle for tempering
Note: For the Beetroot Stock :
a. Boil 1 cup chopped beetroot in 3 cups water. Once boiled, drain the water and use for rasam)
Ingredients :
2 cups beetroot stock
1/4 cup toor dal /pigeon peas( boiled , mashed and dilute with 1/2 cup water)
1 teaspoon rasam powder ( adjust powder quantity according to spice requirement)
marble size tamarind ( soak in 1/4 cup warm water and extract juice)
1 sprig curry leaves ( roughly torn)
handful of cilantro leaves ( finely chopped, optional)
salt to taste
For tempering :
2 teaspoons ghee/clarified ghee
1 teaspoon mustard seeds
pinch of asafoetida
Method:
1. In a heavy bottom vessel or kadai add the beetroot stock, tamarind water, rasam powder, curry leaves and salt.
2. Place the vessel over low flame and let it simmer for 5-7 minutes.
3. Now add the diluted toor dal mixture , chopped cilantro and continue to simmer the rasam for another 5-6 minutes.
4. When you see the rasam frothing, switch off.
5. Heat a ladle with ghee and temper with mustard seeds and asafoetida.
6. Pour it over the rasam and mix.
Your steaming hot and flavourful rasam is ready to be served along with rice.
Happy Cooking !
With love,
Masterchefmom
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