Wednesday, May 20, 2020

BEETROOT RASAM

BEETROOT RASAM

Some people, for one reason or another, dislike a few vegetables. I have never had such dislikes neither do our children but my husband, conditioned perhaps by years at boarding school, hated certain vegetables, one among them being beetroot! These days, not only does he eat them but eats them quite cheerfully! I guess it all depends on how the vegetables are cooked!!

Beetroots are high in fibre and contain many essential vitamins. These are some of their numerous  health benefits. I make it a point to use beetroot in my cooking from time to time.

Elsewhere in this blog, you will find recipes for :-
Today's recipe is for Beetroot Rasam which I have adapted from Subbu's Kitchen.

In this aromatic rasam, the spices balance the inherent sweetness of the beetroot. We enjoyed this very much with steamed rice and pappadam.


Ingredients:-
  • Medium-sized Beetroot, 1
  • Tamarind, gooseberry-sized ball, 1
  • Asafoetida, 1/8 tsp
  • Turmeric Powder, 1/4 tsp
  • Medium-sized Tomato, 1
  • Green Chilli, slit, 1
  • Salt, to taste
  • Coriander Leaves, 1 tbsp for garnish
For The Spice Powder : 
  • Coriander Seeds, 1 tbsp
  • Byadgi Red Chillies, 2
  • Cumin Seeds, 1 tsp
  • Peppercorns, 1 tsp
  • Curry Leaves, a few
For Seasoning :-
  • Mustard Seeds, 1 tsp
  • Red Chili ( broken into halves) 1
  • Curry Leaves, a sprig 
  • Ghee, 2 tsp
Method:-

Wash the beetroot, snip off the two ends 
Peel and chop the beetroot. Keep aside
Wash and chop the tomato
Soak the tamarind in warm water for about 15 minutes, then extract the tamarind juice and discard the pulp. Keep aside
In a pressure cooker, cook the chopped beetroot along with turmeric powder in adequate water for two whistles
In a small pan, on medium heat dry roast the coriander seeds, cumin seeds, peppercorns, red chillies, and curry leaves stirring continuously till the coriander seeds turn light brown
Allow it to cool and transfer to a small mixer jar
Grind these roasted ingredients to a coarse powder. Keep aside
Once the pressure cooker cools, remove the cooked beetroot
In a mixer, grind the cooked beetroot along with the chopped tomato to a paste
Take the tamarind juice in a vessel and add slit green chilli, salt to taste, asafoetida and half of the freshly prepared spice powder
Boil this for about 5 minutes till the raw smell of  the tamarind goes
To this add the beetroot-tomato paste, mix well and add water as required to get the rasam consistency
Next add the remaining ground powder, mix well and heat till a frothy layer forms on the rasam. Take care that it does not get boiled
Heat ghee in a small pan and on medium heat add the mustard seeds, when they splutter add the broken red chilli and curry leaves and sauté for a few seconds
Pour this seasoning on to the rasam
Garnish with finely chopped coriander leaves and transfer to serving bowl
Serve Beetroot Rasam with hot steamed rice


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