Name: Beetroot Rasam recipe by Reena Andavarapu at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Ingredients: Beetroot 1 large; Lemon 1; For the Masala Paste :; Pepper 1/2 tsp; Cumin 1 tsp; Dhania 1 tbsp; Red chillies 4; Garlic cloves 4; Coriander 2 tbsp; few curry leaves; For the tadka:; Oil 1 tsp; Mustard seeds 1 tsp; Cumin 1/2 tsp; Broken red chilli 2; Asfotedia /hing a pinch; few curry leaves; Coriander to Garnish; Salt

ABOUT Beetroot Rasam RECIPE

Delicious and nutritious Rasam from the state of Andhra pradesh.

Ingredients Serving: 6

Beetroot 1 large
Lemon 1
For the Masala Paste :
Pepper 1/2 tsp
Cumin 1 tsp
Dhania 1 tbsp
Red chillies 4
Garlic cloves 4
Coriander 2 tbsp
few curry leaves
For the tadka:
Oil 1 tsp
Mustard seeds 1 tsp
Cumin 1/2 tsp
Broken red chilli 2
Asfotedia /hing a pinch
few curry leaves
Coriander to Garnish
Salt

Instructions

Wash, peel and Chop beetroot to small peices. Pressure cook for 3 whistles with 5 cups water.
Make coarse paste of ingredeints mentioned without adding any water.
Open cooker after cooled, now add the ground paste, salt simmer covered for 10 to 12 minutes
Now for tadka heat oil in a small pan, add mustard, cumin, red chillies and asfotedia. Stir for 10 to 15 seconds and add to the beetroot rasam
Garnish with chopped coriander and curry leaves
Serve hot with steamed rice and papad.

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