Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Tomato and Beetroot Rasam
Swati
Tomato Rasam with beetroot.Easy Quick and Comforting Rasam made without Rasam Powder and Lentils.
5
from
2
votes
Print Recipe
Pin Recipe
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course
Appetizer, Soups
Cuisine
Indian, South Indian
Ingredients
3
Tomatoes(Medium)
1
Beetroot
7-8
Curry Leaves
1
tbsp
Tamarind Pulp
Fresh Coriander Leaves for Garnish
Spices
1-2
tsp
Cumin Seeds
1
tsp
Coriander Seeds
1/2
tsp
Peppercorns or Black Pepper
1
Whole Red Chilli
1/2
tsp
Hing/Asafoetida
1
tsp
Mustard Seeds(Rai)
Salt to taste
1
tsp
Desi Ghee or Oil
Instructions
Wash, peel and cube beetroots.
In a pressure cooker, boil beetroot to 4-5 whistles.
Meanwhile, dry roast coriander, black pepper and cumin seeds. I used freshly ground pepper so didn't roast with cumin and coriander seeds.
Wash and cut tomatoes roughly.
Once done, cool the pieces and blend with tomatoes and ginger to fine puree
In a pan, heat ghee/oil. When oil is warm enough add mustard seeds .
Once the seeds crackle, add curry leaves, whole red chilli and asafoetida.
Next add coriander and cumin powder. Add black pepper powder too.
Saute for few seconds then add tomato beet puree and 2 cups of water.
Add tamarind pulp, salt and mix.
Let the cook and come to boil.
Cook it for 3-4 minutes.
Serve hot garnished with lots of fresh coriander.
Notes
I used boiled three beetroots and pureed. Took out 2 tbsp for rasam, pureed tomatoes with it and kept the rest for later use.
Keyword
Comfort Food, Rasam Recipe, Soups
Did you try the recipe..
Share
@foodtrails25
or tag me
#foodtrails25
!
Tried this recipe?
Share
@foodtrails25
or tag me
#foodtrails25
!