Tomato and Beetroot Rasam
Tomato Rasam with beetroot.Easy Quick and Comforting Rasam made without Rasam Powder and Lentils.
Indian, South Indian
Fresh Coriander Leaves for Garnish
Peppercorns or Black Pepper
Whole Red Chilli
Salt to taste
Desi Ghee or Oil
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.
I used boiled three beetroots and pureed. Took out 2 tbsp for rasam, pureed tomatoes with it and kept the rest for later use.
Comfort Food, Rasam Recipe, Soups
Did you try the recipe..
or tag me
Tried this recipe?
or tag me