Beetroot Garlic Lemon Rasam Recipe

Name: Beetroot Garlic Lemon Rasam Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 1 piece Beet (1 Beetroot washed, peeled and cut into small cubes); 3 cup Water (3 cups Water); 0 pieces Table Salt (Salt A pinch + Salt as required); 1 tsp Black Pepper (1 teaspoon Black pepper powder); 2 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera) + 1 teaspoon Cumin seeds (Jeera)); 1 tbsp Coriander Seed (1 tablespoon Coriander (Dhania) Seeds); 4 pieces Dried Red Chili (4 Dry Red Chillies); 6 cloves Garlic (4 cloves Garlic with peel + 2 cloves Garlic crushed); 4 tbsp Cilantro (1 tablespoon Coriander (Dhania) Leaves chopped + 2 tablespoons Coriander (Dhania) Leaves finely chopped + 1 tablespoon Coriander (Dhania) Leaves finely chopped (for garnish)); 1 pinch Curry leaves (Curry leaves Few); 1 tsp Vegetable Oil (1 teaspoon Oil); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 piece Red Chili (1 Dry Red Chilli); 0 pieces Asafoetida (Asafoetida (hing) A pinch)

Beetroot Garlic Lemon Rasam Recipe - Rasam Recipes (Indian)

30 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Beet1 piece · 1 Beetroot washed, peeled and cut into small cubes
Water3 cup · 3 cups Water
Table Salt0 pieces · Salt A pinch + Salt as required
Black Pepper1 tsp · 1 teaspoon Black pepper powder
Cumin Seeds2 tsp · 1 teaspoon Cumin seeds (Jeera) + 1 teaspoon Cumin seeds (Jeera)
Coriander Seed1 tbsp · 1 tablespoon Coriander (Dhania) Seeds
Dried Red Chili4 pieces · 4 Dry Red Chillies
Garlic6 cloves · 4 cloves Garlic with peel + 2 cloves Garlic crushed
Cilantro4 tbsp · 1 tablespoon Coriander (Dhania) Leaves chopped + 2 tablespoons Coriander (Dhania) Leaves finely chopped + 1 tablespoon Coriander (Dhania) Leaves finely chopped (for garnish)
Curry leaves1 pinch · Curry leaves Few
Vegetable Oil1 tsp · 1 teaspoon Oil
Mustard Seeds1 tsp · 1 teaspoon Mustard seeds (Rai/ Kadugu)
Red Chili1 piece · 1 Dry Red Chilli
Asafoetida0 pieces · Asafoetida (hing) A pinch

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Steps

1To begin making the Beetroot Rasam Recipe, first we need to cook the beetroot..
2Add the beetroot pieces along with 1/4 cup of water , in a pressure cooker. Place the cooker on the heat and allow it to cook for two whistles. Then turn the heat off and allow the pressure to release naturally.
3Combine the black pepper, cumin seeds, coriander seeds, red chilies, garlic pods, coriander, curry leaves into a blender and blend into a coarse mixture.
4Transfer it to a heavy bottomed pot or saucepan. Add the beetroot along with the water it was cooked in and bring it to a brisk boil.
5This may take around 10 to 12 minutes till it turns frothy on the sides. Turn off the heat.
6Place a tadka pan on the heat, melt some ghee in it. Then, add the mustard seeds, cumin seeds, pinch of asafoetida, red chilli, crushed garlic and a few curry leaves. Allow the curry leaves and the seeds to splutter. Turn off the heat.
7Transfer the tempering over the prepared Beetroot Garlic Lemon Rasam Recipe, garnish with coriander and squeeze some lemon juice.
8Serve this Beetroot Garlic Lemon Rasam with hot Steamed Rice and Pudalangai Poriyal Recipe (Snake Gourd Poriyal) for a comforting home meal.