Beetroot rasam

Beetroot rasam, its spicy, peppery, tangy and colourful.

Beetroot rasam recipe

Ripe tomato - 2
tamarind - a small gooseberry size
Tuvar dal - 1/4 cup
hing - a small piece
turmeric powder - 1/2 tsp
salt as required

For tadka
ghee - 1 tsp
mustard seed - 1/2 tsp
methi seeds - 1/2 tsp
red chilly - 1 broken

rasam powder - 2 tsp
coriander leaves - 1 tsp(chopped)

Method of Preparation

In pressure cooker cook tuvar dal add turmeric to it on bottom vessel and on top vessel keep tamarind, halved tomato and a small piece of hing, Add just a glass of water for two whistles. Remove from cooker and check whether tuvar dal is well cooked, smash it using a ladle. Cool down tamarind, extract the pulp, the hing must be very well cooked in tamarind pulp.  Remove the tomato skin gently smash the tomato with fork, In an earthern pot add tamarind pulp and tomatoes. Add tuvar dal and adjust salt. Allow it to boil now add rasam powder, let it froth now add chopped coriander leaves. Add beetroot cooked water, Off the stove. In a heated small pan add mustard seed, let it splutter add methi seeds and red chilly. Methi seeds will release a mild aroma. Pour the tadka on top of the rasam.

(Beetroot cooked in pressure cooker for making sabji, remove the beetroot use the water in which beetroot is cooked and add that to rasam, for extra rich colour, flavour and aroma.)