When I was cooking a thali couple of weeks ago, I took out a clipping from my paper cuttings that had loads of rasam. I was upset that I hadn't seen that paper before, else I might have taken up making all those rasam for the BM when I had the theme couple of editions back.
The list had some really adventurous rasams, with potato rasam, horsegram rasam along everyday rasam. One rasam that really caught my attention was this Beetroot Rasam. I decided I was going to make it.
Amma was quite apprehensive about the taste, we need not have worried about it. It was really so delicious.
Beetroot Rasam
Beetroot Rasam
Ingredients Needed:
Beetroots - 1 cup
Tamarind - 1/2 lime size
Jaggery - 1 tsp
Salt to taste
Green chili - 1
For the Spice Powder
Oil - 1 tsp
Coconut - 1 & 1/2 tbps
Methi - 1/4 tsp
Coriander Seeds - 1 & 1/2 tsp
Red chilies - 6
Cumin Seeds 1 tsp
For Tempering
Oil/ ghee - 2 tsp
Mustard - 3/4 tsp
Hing Powder - 1/4 tsp
Dry Red chili - 1
Garlic - 5 cloves
Curry leaves - few
Coriander leaves - 1 tbsp
How to make the Beetroot rasam
Peel, wash, and chop the beets into small pieces. and pressure cook the beetroot.
Prabha Mani says
Never heard about making rasam with Beets..Wonderful color..!!Yummo Platter
Shobha says
Yummy and colourful beetroot rasam..
Jayanthi says
I thought only H can get such ideas...we have plum tree in our backyard and whenever we get the fruit he pesters me to make rasam out of them....still have not got the guts to make it. After seeing your beetroot rasam I'm gonna try making plum rasam this season...will let you know how it came out . ....BTW ...looks super colorful and tempting.
Suma Gandlur says
A colorful and healthy rasam.
Akila says
Wow so nice n colourful....
Priya says
Healthy and catchy rasam,my fav anytime.
Jayashree says
Kollu (horsegram) rasam is quite common in Kongu cuisine, Valli. Love the colour of this rasam.
Smitha says
beautiful color...healthy and delicious!
Pavani says
Such a colorful rasam. Interesting use of beetroot.
foodiliciousnan says
Looks yummy! I too learn to make this rasam from my friend. Her version doesn't use garlic and had slightly different spices. Check this post:http://foodiliciousnan.wordpress.com/2011/05/14/saturday-lunch-special/
Sangeetha says
never tried this beets rasam,looks colorful...sounds so yummy n flavorful with all those freshly ground masala...nice recipe!
Spicy Treats
DivyaGCP says
Delicious and colorful rasam..
PG says
thanks for the picture by picture steps! Will try it some time soon when I get hold of some beet roots.
Nalini's Kitchen says
Colorful and healthy rasam,must be a flavorful one...thanks for sharing.
Chef Mireille says
colorful rasam..must be so delicous
Pavitra says
Hey, nice and interesting rasam. I usually add the water drained from cooking beets and add to rasam instead of throwing it and call it beetroot rasam 🙂 But I like the way you've added the cooked beets while making the paste. 🙂 Infact I never throw any water left from cooking veggies(If i do cook the veggies on stovetop. Mostly prefer steaming in MW). I simply add it to simmering rasam.
Lakshmi Aparna B says
hii,
horsegram rasam is ulavacharu in andhraPradesh. When ever my grand mom used to make it, its like a festival for us. Its the best item ever that goes with steam rice.
steam rice+ ghee+ ulavacharu =====> mmmmmm