Beetroot Rasam


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Use more garlic for better taste and health!!!

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Beetroot Rasam recipe - How to make Beetroot Rasam

Preparation Time:    Cooking Time:    Total Time:     Makes 2 servings

2 boiled and chopped beetroots
1 slit green chilli
2 tbsp grated coconut
1 tsp rasam powder
10 garlic (lehsun) cloves
salt to taste
2 tbsp tamarind (imli) pulp

For The Tempering
1 whole dry kashmiri red chilli
1 tsp mustard seeds ( rai / sarson)
2 tsp oil

For Garnishing
1 tsp chopped coriander (dhania)
  1. Blend the cooked beetroot along with rasam powder and coconut and little water, in a mixer to a fine paste.
  2. Boil the tamarind pulp with salt, turmeric and green chilli for 10 minutes.
  3. Add the ground mixture, add 1 cup of water and boil for 5-7 minutes.
  4. Meanwhile, heat 1 tsp oil in a small pan and add the garlic and saute till they turn golden brow.
  5. Add these garlic to the rasam and mix well.
  6. Heat 1 tsp of oil for the tempering, add the mustard seeds and red chilli.
  7. When the seeds crackle, pour this tempering over the rasam and mix well.
  8. Garnish with coriander leaves and serve hot.

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This recipe was contributed by mamli on 17 Aug 2011

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